Dangers Of Eating Raw Meats

Raw meats consumption has been reported to had begin around the late 19th century and it was reported that french doctors suggested raw meats to treat tuberculosis. Along the line several problems were discovered with the consumption of raw meats which we will be discussing in this article to help you understand the risk of consuming raw meats.

Dangers Of Eating Raw Meats

Health Risk Associated With Consuming Raw Meats 

Bacterial Infections:


Salmonella is a food borne illness associated with raw meats, consumption of undercooked meat contaminated with Salmonella can lead to salmonellosis. The symptoms of salmonellosis typically include diarrhea, abdominal cramps, fever, and vomiting. In most cases, these symptoms appear within 6 to 72 hours after consuming contaminated food and can last for several days.

      E. coli

Raw meats, particularly ground beef, can be a source of E. coli (Escherichia coli) contamination. E. coli is a type of bacteria commonly found in the intestines of both humans and animals. While most strains of E. coli are harmless, some can cause illness when consumed, especially if the meat is undercooked or handled improperly. Here's an explanation of the relationship between raw meats and E. coli:

Contamination Sources: E. coli can enter the meat during the slaughtering and processing of animals. It can also be introduced during the packaging and handling of raw meat products, especially ground beef. Cross contamination can occur if surfaces, utensils, or hands that come into contact with raw meat are not properly cleaned before touching other foods or surfaces.

Types of E. coli: Some strains of E. coli, such as E. coli O157:H7, are known to cause food borne illnesses. These pathogenic strains of E. coli can lead to symptoms ranging from mild digestive discomfort to severe and sometimes life threatening conditions, such as hemolytic uremic syndrome (HUS).

Undercooking: Cooking meat, particularly ground beef, to a safe internal temperature is crucial in killing E. coli bacteria. Ground beef should be cooked to at least 160°F (71°C) to ensure that any potential E. coli contamination is eliminated. 


Campylobacter is a genus of bacteria that includes several species, with Campylobacter jejuni and Campylobacter coli being the most common culprits associated with human infections.

Here are some key points to understand about raw meats and Campylobacter:

Contamination Source: Campylobacter primarily contaminates raw meats through contact with the intestinal tracts of animals, especially poultry (chickens, turkeys), but also cattle and pigs. These bacteria can also be found in untreated water and on surfaces and equipment used during food preparation.

Transmission: Campylobacter is often transmitted to humans when they consume undercooked or raw meat, particularly poultry, that is contaminated with the bacteria. Cross contamination, where utensils or cutting boards used for raw meat come into contact with other foods, can also lead to infection.

Symptoms: If a person ingests food contaminated with Campylobacter, they can develop a foodborne illness called campylobacteriosis. Common symptoms include diarrhea, abdominal pain, fever, and sometimes vomiting. The illness typically appears 2 to 5 days after exposure and can last up to a week or more.

Severity: While most cases of campylobacteriosis are not life threatening, severe cases can occur, especially in individuals with weakened immune systems, the very young, and the elderly. In some instances, the bacteria may spread to the bloodstream and lead to more serious complications. 


Listeria is a type of bacteria known scientifically as Listeria monocytogenes. It is responsible for causing a food borne illness called listeriosis. Listeria is widespread in the environment and can be found in soil, water, and on plants. It can also be present in some raw animal products, such as raw meats and unpasteurized dairy products. Listeria is particularly concerning because it can grow and thrive at refrigeration temperatures, making it a risk even in cold storage.

Listeriosis is a serious illness, especially for individuals with weakened immune systems, pregnant women, newborns, and the elderly. The symptoms of listeriosis include fever, muscle aches, nausea, diarrhea, and in severe cases, it can lead to more serious complications, such as meningitis, septicemia, and even death. Pregnant women infected with Listeria can experience miscarriages or stillbirths.


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