That’s called rare in Britain and it’s safe to eat. Raw is safe too. Also raw pork and venison is safe. As well as eggs and milk. High food quality standards we have.
There are ways to handle and prepare most meats so that they’re reasonably safe. And even the “safe temperature” people generally see are the instantaneous temperature (if they hit that, the most common sources of food borne illness they carry are dead), but you can achieve the same results if you can keep the internal temperature at a lower temperature for longer.
The guidelines for cooking are assuming some potential for exposure to contamination somewhere in the process.
Beef isn’t too bad to be eaten raw, but pork has bacteria and parasites that are much more dangerous to humans. That’s why some religions ban eating pork. It keeps their followers alive.
Yes, healthy people hardly ever notice the disease. However, the infection can have serious consequences for them if their immune system is weakened, for example if they have an organ transplant or if they contract AIDS. The parasite can then become active again and cause brain inflammation.
If the mother becomes infected with this pathogen during pregnancy, it can be transmitted to the unborn child, and the unborn child also becomes infected and suffers developmental disorders. This leads to the unborn child being born deformed or a miscarriage occurring.
I appreciate that you are defending your raw pork munching culture, but I’ve provided various links demonstrating that it’s not my ass that is talking.
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