This article explores the food safety risks associated with steak tartare, a dish of raw ground beef, and delves into the concerns of food safety experts regarding its consumption.
Many diners avoid shellfish at restaurants due to a fear of gastrointestinal issues. But are they missing out on the best culinary experiences, or are their concerns valid? HuffPost consulted food safety experts about the foods they avoid when dining out and the reasons behind their choices. Steak tartare, a popular dish in upscale French bistros, consists of raw ground beef mixed with shallots, capers, olive oil, mustard, and a raw egg on top.
This dish raises concerns for food safety experts. Beef is processed in a way that fecal material can come into contact with raw meat during slaughtering. While butchered meat is typically disinfected, some bacteria found in cattle intestines, like E. coli O157:H7, are highly resistant to these treatments. It takes only a few cells of these pathogens to cause illness, making thorough cooking essential. The risk associated with steak tartare lies in the potential for contamination, relying heavily on the establishment's ability to prepare it safely.
Food Safety Steak Tartare Raw Meat E. Coli Foodborne Illness
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