Poisonous Or Unhealthy Foods You Are Probably Eating

Undercooked Meat

The consumption of undercooked meat increases an individual's risk of contracting a foodborne illness three-fold. All forms and types of meat apply to this risk, but pork, beef, and chicken are the main sources of E. coli, salmonella, and listeria outbreaks in the united states. Pork, beef, and lamb chops, steaks, or roasts are undercooked when the meat has not reached an internal temperature of 145 degrees Fahrenheit. Ground forms of beef and pork are not fully cooked until the meat has reached an internal temperature of 160 degrees Fahrenheit, while ground forms of poultry are not fully cooked until they reach 165 degrees Fahrenheit. Ensuring the meat becomes this hot will help kill off many pathogens known to contaminate raw meats. Salmonella can contaminate raw red meat and poultry, which can produce symptoms of fever, abdominal cramping, and diarrhea when consumed. Listeria can contaminate raw seafood, undercooked poultry, and undercooked red meat that causes symptoms of muscle aches, fever, diarrhea, nausea, and may induce a miscarriage in pregnant women. Other parasites called trichinosis and toxoplasmosis can contaminate raw pork, lamb, and venison. These parasites cause an infection that produces flu-like symptoms in individuals who consume them.

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