Throttle said:
this is a considerably more complicated question than it sounds. there would be several concerns:
- if you pierce the colon and get that mixed up with the meat, you don't want to eat any of that uncooked. this is a primary reason that you shouldn't eat supermarket meat -- esp. ground meat -- raw. slaughterhouse practices haven't improved very much in the hundred years since Upton Sinclair's "The Jungle"
- it is true that the bacteria that break down meat increases rapidly after a kill. but you'd have to literally eat it as soon as the blood stops flowing to take advantage of this, as depicted on your Discovery Channel show
- some meats have larger-than-bacteria parasites that are dangerous to humans & killed by cooking. i have no expertise in this to guide you.
- our brilliance with antibiotics and their abuse by the lifestock industry means that there are increasingly hardy bugs that our bodies are much more sensitive to than anything floating around even a hundred years ago. Several nasty strains of E Coli come to mind. Those bugs are now getting traded around between lifestock and wild animals. Good luck!
Throttle is very correct!
Slaughterhouse practices enable gut bacteria to get all over the meat. Whole host of organisms like E. coli, Salmonella and Listeria come to mind.
And what about the microbial toxins created by food spoilage organisms like gram + Staph Aureus? Althought that is more common with prepared food that has been left out at room temp for a few hours after get incululated with someone dirty fingers in the cream or mayo based sauce.
Steak Tartare: assume 80% level of the protozoan Toxoplasma gondii (you know the one that prevents expecting mothers away from cats and kitty litter).
Trichinella spiralis, cause of trichinosis is an intestinal nematode whose larvae may migrate from the digestive tract and encysts in muscles of the body. Infections occur worldwide, but are most prevalent in regions where pork or wild game is consumed raw or undercooked. The incidence of trichinosis has declined in the United States, but still pretty high. Presently, most cases in this country are caused by consumption of raw or undercooked wild game (Trichinella natvia). Eat some Bear meat in NY State lately? try some raw seal or walrus?
Taenia saginata (beef tapeworm) and Taenia solium (pork tapeworm) are parasitic worms (helminths). Taeniasis is the name of the intestinal infection caused by adult-stage tapeworms (beef or pork tapeworms). Cysticercosis is the name of the tissue (other than intestinal) infection caused by the larval-stage of the pork tapeworm only, Taenia solium.
Oh yeah, sushi sometimes infected with Aniskinasis nematode...
Freshwater fish from the great lakes assume, Very common infection know as Diphyllobothriasis due to D. latum or the freshwater fish tapeworm.
Strongylides sp. are large, re nematode present in raw fish.
Oh yeah, My first experience in research was in a Parasitology Lab. Google those organisms for some really cool pictures what they can do to the human body...pathology can be very cool.
I eat my food well done...
RD
