The riskiest meat, in terms of foodborne illness, is ground beef. This is because grinding meat increases the surface area exposed to bacteria, making it more susceptible to contamination.
Other meats that are considered high-risk include:
- Poultry: Chicken and turkey are particularly vulnerable to Salmonella and Campylobacter, which can cause severe food poisoning.
- Pork: Pork can contain parasites like Trichinella spiralis, which can cause trichinosis, a potentially fatal disease.
- Seafood: Fish and shellfish are prone to contamination with bacteria like Vibrio vulnificus, which can cause serious infections.
It's important to note that all meats can carry the risk of foodborne illness if not handled and cooked properly. To minimize your risk, always follow safe food handling practices, such as:
- Wash your hands thoroughly before and after handling meat.
- Keep raw meat separate from other foods in your refrigerator and on your countertops.
- Cook meat to the proper internal temperature to kill bacteria.
- Refrigerate leftovers promptly and eat them within a few days.
