If meat must be kept at low or high temperatures in order to avoid growth of harmful bacteria, why is it safe to eat cold meat? Shouldn’t the temperature of our mouths bring the meat to a lukewarm temperature, thereby promoting the growth of harmful bacteria?

Question

If meat must be kept at low or high temperatures in order to avoid growth of harmful bacteria, why is it safe to eat cold meat? Shouldn’t the temperature of our mouths bring the meat to a lukewarm temperature, thereby promoting the growth of harmful bacteria?

In: Other

Answer 1

The risk is from bring meat to medium temperature (40°–140°F), and *leaving* it there for a while. It’ll warm enough for bacteria to grow, and produce toxins. If you *eat* it, the bacteria won’t have time for that before they have to worry about surviving your stomach acid.