You can eat rare steak but not rare chicken because of the difference in how bacteria contaminate the meat. Here's a breakdown:
Steak:
- Surface Contamination: In beef, harmful bacteria like E. coli tend to be concentrated on the surface of the muscle.
- Safe Searing: When you sear a steak at a high temperature, you effectively kill most of the bacteria on the outside. As long as the internal temperature reaches a safe level (around 145°F / 63°C), the center of the steak remains free of harmful bacteria.
Chicken:
- Widespread Contamination: In chicken, bacteria like Salmonella can be present throughout the muscle tissue, not just on the surface.
- Thorough Cooking Needed: To ensure safety, chicken needs to be cooked thoroughly to an internal temperature of 165°F (74°C). This high temperature is necessary to kill any Salmonella bacteria that might be present throughout the meat.
Here's an analogy:
Imagine the bacteria like little marbles. In steak, the marbles are mostly on the outside like sprinkles on a cupcake. Searing the steak removes most of the sprinkles. In chicken, the marbles are mixed throughout the cupcake batter. You need to cook the entire cupcake (chicken) to ensure all the marbles (bacteria) are destroyed.
Additional factors to consider:
- Processing: Generally, beef goes through a more rigorous inspection and processing process compared to chicken. This can help reduce the overall bacterial load in beef.
- Preparation: Proper handling of meat before cooking is crucial for both steak and chicken. This includes washing your hands, using clean utensils, and avoiding cross-contamination.
Important Note: While rare steak is generally considered safe when prepared properly, there's always a slight risk with any undercooked meat. Pregnant women, young children, and people with weakened immune systems should err on the side of caution and cook their meat to a higher internal temperature.
Source : Google Gemini
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