Dangers Associated With Eating Raw Meat and Poultry
The Bottom Line
Eating raw meat and poultry is risky since food may be contaminated with harmful bacteria (including Campylobacter, E. coli, Listeria, and Salmonella) or parasites. Symptoms and onset depend on the organism. Gastrointestinal symptoms are common with most of these organisms although less common with Listeria. Using a meat thermometer to ensure that meat is cooked to a safe internal temperature is recommended.
Why is raw meat considered dangerous?
Raw meat is considered dangerous because it can contain harmful bacteria that cause food poisoning. The bacteria are destroyed when the meat is cooked. Parasites can also contaminate uncooked meat.
Diseases and bacteria associated with raw meat
Uncooked meat can contain Campylobacter, E. coli, Listeria, and Salmonella, all of which can cause severe bacterial food poisoning. Pork can contain parasites such as Trichinella and tapeworms. Trichinella, a parasitic roundworm (Trichinella spiralis), is less prevalent in domestic pork because of regulations regarding pig feeding and meat processing. However, it is often found in wild boar and other wild game animals. The tapeworm Taenia solium is also known as “pork tapeworm.”
Common symptoms of foodborne illness
Symptoms of foodborne illnesses depend on the bacteria or parasite. Campylobacter, E. coli, and Salmonella all cause gastrointestinal symptoms.
Symptoms of Campylobacter include watery diarrhea, abdominal pain, nausea, vomiting, fever, headache, and muscle pain. Onset is usually 2-5 days.
Symptoms of E. coli include diarrhea (sometimes bloody), abdominal pain, nausea and vomiting. Fever is rare. There are sometimes complications involving the kidneys, neurological system, and other systemic effects. Onset is a few hours to several days.
Symptoms of Salmonella include nausea, vomiting, diarrhea, abdominal pain, weakness, fever, and chills. Onset is usually 6 to72 hours.
Symptoms of Listeria are mild, flu-like symptoms with fever, chills and muscle aches. Gastrointestinal symptoms are possible but less common. Onset is a few hours to 3 days.
Trichinellosis has 2 phases. The first is the gastrointestinal phase, including diarrhea which starts 1-2 days after ingestion due to the larvae penetrating gastrointestinal mucosa and becoming adults. The second is the parenteral phase, during which the roundworms spread to muscle. Symptoms include diarrhea, fever, myalgias and edema. Complications include myocarditis (inflammation of heart muscle), encephalitis (brain inflammation), and thromboembolic disease (a condition caused by blood clots).
Symptoms of Taenia solium (tapeworm) include mild abdominal discomfort, nausea, poor appetite, diarrhea, and constipation. The tapeworm, or parts of the tapeworm, may be seen in the stool. Neurocysticercosis is a serious complication caused by larval cysts in the brain that can cause seizures, headache, and other neurological symptoms. Some people remain asymptomatic, and others have delayed onset of symptoms (as long as years later).
Preparing meat correctly
Cooking meat to a safe internal temperature is very important. Use a meat thermometer to check the internal temperature. Other important factors in food preparation include cleaning utensils and surfaces touched by raw meat, washing hands after handling raw meat, and keeping raw meat separate from other foods. See our Prevention Tips for more.
Can you eat raw meat safely?
Eating raw meat is usually not recommended, especially by young children, seniors, pregnant women, and those who are immunocompromised. Pork and chicken should not be eaten raw. Lean beef is sometimes eaten raw (such as steak tartar and carpaccio) and is generally considered safe. Washing the surface of the meat and searing it will kill bacteria on the surface, which makes eating the raw meat less risky.
What to do if you or someone else has consumed undercooked meat
If someone has consumed undercooked meat, observe them for symptoms of food poisoning. There is no specific immediate treatment that is recommended. If mild gastrointestinal symptoms including vomiting and/or diarrhea develop, maintaining hydration is critical. More serious symptoms may require medical attention.
Help from experts is available through the webPOISONCONTROL online tool and by phone at 1-800-222-1222. Poison Control’s expert guidance is always free, confidential, and available 24 hours a day.
Wendy Klein-Schwartz, Pharm.D., MPH
Clinical Toxicologist
Poisoned?
Call 1-800-222-1222 or
Prevention Tips
Avoid undercooked or raw meat.
Don’t sample raw meat.
Use a meat thermometer to be sure meat is cooked to a safe internal temperature.
- 165 degrees Fahrenheit (74°C) for poultry.
- 160 degrees Fahrenheit (72°C) for ground meat.
- 145 degrees Fahrenheit (63°C) for whole meat (beef and pork).
- 165 degrees Fahrenheit (74°C) for leftovers.
Allow meat to rest for at least 3 minutes after cooking before cutting or eating the meat.
Microwaving can effectively kill bacteria and some parasites, but since food is heated unevenly, it is important to check the internal temperature at several places in the container. Microwaving may not be an effective means of killing Trichinella.
An alternative to cooking pork is to freeze it for 20 days to kill parasites (this is not effective for wild animal meat).
Do not use the freezing method to kill bacteria in meat or poultry.
Smoking, curing, and pickling can help kill or inhibit bacteria growth, but does not kill Trichinella.
Keep raw meat and poultry separate from other foods.
Prevent cross-contamination by using separate utensils and cutting boards for raw meat and cooked foods and other foods like vegetables.
Clean meat grinders thoroughly.
Wash your hands after handling raw meat.
Wash surfaces that were in contact with meat or poultry.
Refrigerate meat after cooking if you are not eating it immediately.
This Really Happened
A 65-year-old woman ate a sandwich with undercooked chicken which had been sitting out of the refrigerator for several hours. The following day, she felt nauseated and subsequently experienced watery diarrhea, abdominal pain, fever, headache, and muscle pain. She contacted Poison Control and was told to seek medical attention. Her doctor ordered a rapid diagnostic test of her stool, which was positive for campylobacter. She was treated with intravenous fluids for rehydration. Once her diarrhea had improved, she was discharged with instructions to drink plenty of fluids including water and rehydration fluids to stay hydrated.
References
Bintis T. Foodborne pathogens. AIMS Microbiol. 2017;3(3):529-563. doi: 10.3934/microbiol.2017.3.529.
Poisoned?
Call 1-800-222-1222 or
Prevention Tips
Avoid undercooked or raw meat.
Don’t sample raw meat.
Use a meat thermometer to be sure meat is cooked to a safe internal temperature.
- 165 degrees Fahrenheit (74°C) for poultry.
- 160 degrees Fahrenheit (72°C) for ground meat.
- 145 degrees Fahrenheit (63°C) for whole meat (beef and pork).
- 165 degrees Fahrenheit (74°C) for leftovers.
Allow meat to rest for at least 3 minutes after cooking before cutting or eating the meat.
Microwaving can effectively kill bacteria and some parasites, but since food is heated unevenly, it is important to check the internal temperature at several places in the container. Microwaving may not be an effective means of killing Trichinella.
An alternative to cooking pork is to freeze it for 20 days to kill parasites (this is not effective for wild animal meat).
Do not use the freezing method to kill bacteria in meat or poultry.
Smoking, curing, and pickling can help kill or inhibit bacteria growth, but does not kill Trichinella.
Keep raw meat and poultry separate from other foods.
Prevent cross-contamination by using separate utensils and cutting boards for raw meat and cooked foods and other foods like vegetables.
Clean meat grinders thoroughly.
Wash your hands after handling raw meat.
Wash surfaces that were in contact with meat or poultry.
Refrigerate meat after cooking if you are not eating it immediately.
This Really Happened
A 65-year-old woman ate a sandwich with undercooked chicken which had been sitting out of the refrigerator for several hours. The following day, she felt nauseated and subsequently experienced watery diarrhea, abdominal pain, fever, headache, and muscle pain. She contacted Poison Control and was told to seek medical attention. Her doctor ordered a rapid diagnostic test of her stool, which was positive for campylobacter. She was treated with intravenous fluids for rehydration. Once her diarrhea had improved, she was discharged with instructions to drink plenty of fluids including water and rehydration fluids to stay hydrated.