Food safety experts warn against consuming raw meat dishes like steak tartare due to the risk of contamination from pathogenic microorganisms, such as E. coli. While these dishes can be appealing, the potential for foodborne illness is significant.
Many diners avoid shellfish at restaurants, worried about a night of gastrointestinal distress. But are they missing out on the best paella of their lives, or are their fears justified? HuffPost spoke with food safety experts about the foods they avoid when eating out and why you might also want to. Steak tartare, a favorite in fancy French bistros, is raw ground steak mixed with shallots, capers, olive oil, mustard, and a raw egg on top.
If it sounds like a food safety expert's nightmare, it is. Food safety experts warn against consuming raw meat dishes like steak tartare. There's a good reason. 'Beef is produced in such a way that during the slaughtering process, it's inevitable that some of the fecal material within the animal's intestines has touched or spread onto the raw meat,' said 'Normally, the butchered meat is disinfected with a number of sanitizing compounds,' he explained. 'But some pathogenic microorganisms found in the intestines of cattle, such as E. coli subvariant O157:H7, are very resistant to these treatments.' According to Le, it takes only a few cells of a pathogen like E. coli to survive to cause a foodborne illness, which is why cooking beef is essential to killing all potential pathogens. Ensuring that this dish of raw meat doesn't make everyone sick comes down to trusting the establishment to prepare it safely. 'It is not that I dislike it, but it does have a higher risk of contamination from bacterial pathogens such as pathogenic E. coli. One really puts a lot of faith into the restaurant that they have prepared it in a way to eliminate any of these pathogens,' explained the senior food safety extension associate at Penn State Department of Food Science
Food Safety Steak Tartare Raw Meat E. Coli Foodborne Illness
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