Uncooked meat is risky because it may contain deadly bacteria, viruses, and parasites.
It is caused by bacteria that can induce symptoms such as nausea, vomiting, diarrhoea, stomach cramps, fever, headache, and can be fatal.
Salmonella, E. coli, Listeria monocytogenes, Campylobacter, and Toxoplasma gondii are some of the most prevalent infections detected in raw meat.
They can also be transferred to meat during meal preparation, such as when cutting surfaces or equipment are not well cleaned and sanitised.
Cooking meat to a safe internal temperature kills harmful germs and minimises the risk of food poisoning.
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