Eating raw or undercooked meat, poultry, and seafood can lead to serious illness that may require hospitalization and, in rare cases, can be fatal. A clinical laboratory diagnostics expert and director of product policy at a medical laboratory spoke about this risk and explained how proper preparation protects health. The key message is clear: unsafe handling of food can expose people to harmful bacteria and parasites, so understanding safe cooking practices matters for every household.
Experts note that most raw meats harbor bacteria that can trigger gastroenteritis in humans, including campylobacter, salmonella, clostridia, E. coli, and listeria, among others. Raw fish and seafood can carry toxins such as mercury or bacteria that are only neutralized by cooking to the correct temperatures. Thorough heating is essential to reduce these hazards and protect vulnerable groups.
Meat and fish products that are not heat-treated adequately may also contain the hepatitis A virus along with parasite larvae. Helminth infections from meat may include rounds of trichinosis, echinococcosis, opisthorchiasis, taeniasis, and cysticercosis as some of the more common concerns in certain regions. These conditions underscore the need for careful sourcing and proper preparation, especially when consuming products from outside verified supply chains.
Often, individuals who eat meat from wild sources or fish that have not undergone laboratory veterinary checks are at higher risk for helminthiasis. Early detection is challenging because symptoms can be non-specific, and many people only realize the problem after significant progression. For example, certain forms of cysticercosis can lead to neurological issues such as seizures, and this link may not be recognized until later stages when damage is harder to reverse.
Origin matters. Paying attention to the source of meat, fish, and poultry is crucial, and purchases should be limited to outlets that maintain credible laboratory controls and rigorous safety standards. Such precautions help minimize the chances of infection with a wide range of pathogens and parasites that can accompany animal products.
To ensure safety, meat must be cooked to proper internal temperatures. Food is considered safe when heat has reached levels sufficient to destroy harmful germs. The only reliable method to verify doneness is a food thermometer. Visual cues like color or texture are not dependable indicators of safety, particularly for seafood products where undercooked varieties can harbor unseen risks.
Recommended cooking temperatures for safety are as follows: 63°C (145°F) for beef, veal, lamb, and pork, including fresh ham; at least 63°C for finned fish; above 71°C for ground pork and ground beef; and a minimum of 74°C for all poultry, including minced poultry. These guidelines help minimize the risk of foodborne illness and should be followed in both home kitchens and commercial settings.
In addition to temperature control, basic kitchen hygiene plays a vital role in preventing cross-contamination. Raw meat and fish should be prepared on separate cutting boards to avoid contact with other foods, especially those eaten raw or served to children. The practice is particularly important in homes with young kids or when preparing infant or special-need meals. Bacteria from raw animal products can multiply quickly in other foods if cross-contamination occurs, potentially leading to serious poisoning or worse.
Responsible handling also means sourcing from reputable, inspected suppliers and keeping raw products separate from ready-to-eat items during storage and preparation. By following these steps, households can reduce the risk of foodborne illnesses and protect the health of all family members.
Continual education on safe food practices and adherence to local health advisories remain essential. Staying informed about the origins of meat and fish, using reliable thermometers, and observing strict kitchen hygiene are simple, effective measures that help prevent serious health outcomes for people across communities.
Note: This piece reflects current safety standards and common risk factors associated with raw or undercooked animal products, emphasizing practical steps for safer cooking and handling in everyday life.