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1 year ago

What Are the Consequences of Eating Rare Meat?

Written by Jessica Bruso; Updated May 24, 2018
While eating rare meat doesn’t guarantee anything bad will happen to you, it does increase your risk of getting a food-borne illness, such as E. coli, salmonella or listeria. Properly cooking your meat to the recommended internal temperature of 145 degrees Fahrenheit for chops, roasts or steaks of beef, lamb or pork; 160 degrees for ground red meat and 165 degrees for poultry helps limit this risk as it kills many of the organisms that cause these food-borne illnesses.
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