Why should you not eat uncooked meat?

1. Bacterial Contamination: Uncooked meat, especially poultry, beef, and pork, can harbor harmful bacteria such as Salmonella, E. coli, Campylobacter, and Toxoplasma gondii. These bacteria can cause foodborne illnesses with symptoms ranging from diarrhea and vomiting to fever and severe abdominal pain.

2. Parasites: Some types of raw meat, especially pork and wild game, may contain parasites, such as tapeworms, roundworms, or Toxoplasma gondii. Consumption of raw or undercooked meat can lead to parasitic infections, which can cause various health problems, including gastrointestinal issues, fever, and tissue damage.

3. Nutrient Absorption: Cooking meat enhances the bioavailability of certain nutrients, making them more easily absorbed by the body. For example, the absorption of iron from red meat and protein from both red and poultry meat is increased when cooked.

4. Meat Tenderness: Raw meat can be tougher and more difficult to chew compared to cooked meat. Cooking tenderizes the meat by breaking down connective tissues and releasing moisture, making it easier to digest and enjoy.

5. Taste and Flavor: Cooking meat alters its taste and flavor by promoting chemical reactions, such as the Maillard reaction, which creates appetizing browning and enhances the savory flavors of meat.