why is it ok to eat steak undercooked (rare) and other meats are not safe?
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Internal cook temperature is designed to kill the pathogen most likely to live in the meat. Chicken is cooked to a minimum of 165 for 15 seconds because salmonella dies at 163.
155 (MW) is E Coli – that’s why ground beef is technically not supposed to be under MW. E. coli though is far less prevalent in actual cuts of meat than ground beef – so steak rare is no problem but burger rare is often a no or a let me check with my manager.
Trichinosis was a problem in pork so in the 80s and before people were at risk for pork under well done and you’ll still see that hold over today in people be unwilling to eat pork with any pink. In reality changes in USDA code in the 80’s all but eliminated the actual trichinosis conditions from pigs so it’s not a health concern and can be order however you like now.
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