Can humans get sick from eating raw meat? An analysis of the risks

November 20, 2025 •

4 min read

According to the Centers for Disease Control and Prevention, approximately 48 million people in the U.S. fall ill each year from foodborne diseases, many of which are linked to contaminated animal products. The simple answer to 'Can humans get sick from eating raw meat?' is a resounding yes, and the health risks involved are numerous and often severe.

Quick Summary

Consuming raw or undercooked meat presents significant health risks, primarily from foodborne illnesses caused by harmful bacteria and parasites. Proper cooking eliminates these pathogens, emphasizing the importance of safe food handling practices and cooking meat to the correct temperature.

Key Points

Significant Health Risks: Eating raw meat exposes humans to dangerous bacteria and parasites that can cause severe foodborne illnesses.
Common Pathogens: Raw meat frequently harbors pathogens like Salmonella, E. coli, Campylobacter, and parasitic worms such as Trichinella and Taenia.
Cooking is Key: Proper cooking is the only reliable method to kill harmful microorganisms in meat and ensure it is safe for consumption.
Increased Risk for Vulnerable Groups: Children, older adults, pregnant women, and those with weakened immune systems should completely avoid raw and undercooked meat.
Beware of Cross-Contamination: Improper handling of raw meat, including insufficient cleaning and improper storage, can spread pathogens to other foods and surfaces.
Ground Meat is Riskier: Ground meat is more dangerous to consume raw than whole cuts because bacteria from the surface are mixed throughout during processing.
No Taste, Smell, or Visual Cues: You cannot determine if raw meat is contaminated by simply looking at, smelling, or tasting it.

The Dangers Lurking in Raw Meat

Eating raw or undercooked meat is one of the most common causes of foodborne illness worldwide. While some cultures have traditional dishes featuring uncooked meat, this does not negate the significant potential for harm. The danger lies in the bacteria, parasites, and viruses that can contaminate meat at various stages, from the farm to the kitchen counter. Only proper cooking can reliably kill these microorganisms, making raw meat a constant health gamble.

Bacterial Pathogens Found in Raw Meat

Raw meat can harbor a host of harmful bacteria that, once ingested, can cause severe gastrointestinal distress and other serious health issues. These pathogens are destroyed by heat, but remain active in raw and improperly handled meat.

Salmonella: A very common bacterium that lives in the intestines of animals and birds. It can contaminate meat during the slaughtering process. Symptoms of salmonellosis include diarrhea, fever, stomach cramps, and vomiting, typically appearing 12 to 72 hours after exposure.
Escherichia coli (E. coli): Particularly the strain O157:H7, which can cause severe stomach cramps, bloody diarrhea, and vomiting. Contamination can occur during slaughter or through contact with contaminated feces.
Campylobacter: A bacterium often found in poultry and raw (unpasteurized) milk. It can cause a diarrheal illness, fever, and abdominal pain.
Listeria monocytogenes: A bacterium that can cause listeriosis, which is especially dangerous for pregnant women, newborns, older adults, and those with weakened immune systems. Symptoms can be mild and flu-like or lead to more serious invasive illness.

Parasitic Infections from Raw Meat

Beyond bacteria, uncooked meat can contain parasites that can infect humans and cause serious, long-term health problems. These parasites often live within the muscle tissue of the animal and are only killed by cooking or specific freezing procedures.

Trichinella (Trichinosis): A parasitic roundworm found most commonly in wild game and, less frequently now, in domestic pork due to modern farming practices. Ingesting its larvae causes trichinellosis, with symptoms ranging from nausea and diarrhea to muscle aches and fatigue as the worms spread throughout the body.
Taenia (Tapeworms): Different species of tapeworms, such as Taenia solium (pork tapeworm), can lead to infections. A serious complication, neurocysticercosis, can occur when tapeworm larvae cysts develop in the brain, causing seizures and neurological damage.
Toxoplasma gondii (Toxoplasmosis): A parasite that can cause a disease with mild, flu-like symptoms. However, it can cause severe complications for those with compromised immune systems and can pose serious risks to unborn fetuses if a pregnant woman becomes infected.

Risks by Meat Type and Preparation Method

Not all raw meat presents the same level of risk, with certain types and preparations being inherently more dangerous than others.

Raw Poultry

Raw chicken, turkey, and other poultry are particularly high-risk due to their porous structure and frequent contamination with bacteria like Salmonella and Campylobacter. Even searing the surface is insufficient, as pathogens can penetrate deep into the meat.

Ground Meat vs. Whole Cuts

Consuming ground meat raw, such as in steak tartare, is significantly riskier than a whole piece of meat like a steak. This is because the grinding process mixes any surface-level bacteria throughout the entire product, eliminating the safety provided by searing the exterior.

The Dangers of Cross-Contamination

Even if you don't eat raw meat directly, improper handling can lead to cross-contamination, spreading pathogens to other foods, utensils, and surfaces.

Best Practices for Preventing Cross-Contamination:

Use separate cutting boards and utensils for raw meat and other foods.
Wash hands thoroughly with soap and water after handling raw meat.
Store raw meat on the bottom shelf of the refrigerator in sealed containers to prevent dripping onto other items.
Do not wash raw poultry, as this can splash germs around your sink and kitchen.

The Raw vs. Cooked Meat Comparison

To highlight the key differences, here is a comparison of consuming raw and cooked meat.


Feature	Raw Meat	Cooked Meat
Pathogen Risk	High risk of bacterial and parasitic contamination	Low risk, as heat kills most pathogens
Nutrient Content	May retain slightly more sensitive nutrients like certain vitamins, but significant health benefits are unproven	Provides high-quality protein and essential nutrients with minimal heat-induced losses
Digestibility	Can be less digestible for protein; not necessarily superior	Protein is generally more digestible; cooked meat is easier on the digestive system
Safety	Not recommended for vulnerable populations like pregnant women, children, and the elderly	Recommended as the safest consumption method for all populations, including high-risk groups

Conclusion

While certain culinary traditions embrace raw meat, the overwhelming scientific and public health consensus emphasizes the significant dangers. Eating raw or undercooked meat exposes humans to a high risk of contracting serious foodborne illnesses from bacteria like Salmonella and E. coli, as well as parasites. Proper cooking is the most reliable method for eliminating these pathogens and ensuring safety, especially for vulnerable individuals. Ultimately, understanding the risks and practicing diligent food safety, as advised by health authorities like the CDC, is crucial for protecting your health and well-being.

CDC Food Safety Guidelines

Frequently Asked Questions

Eating steak tartare carries a risk of foodborne illness, as mincing meat spreads bacteria from the surface throughout. Only certain, high-quality, whole cuts of meat prepared carefully may minimize this risk, but it's never eliminated.

Raw chicken is particularly dangerous due to its high likelihood of containing harmful bacteria like Campylobacter and Salmonella, which can easily cause severe food poisoning.

No, freezing can kill parasites like Trichinella in pork if done correctly, but it does not reliably kill all harmful bacteria in any type of meat.

Common symptoms include nausea, vomiting, diarrhea, abdominal cramps, fever, and headache. The specific symptoms and their severity depend on the pathogen involved.

Always wash your hands and surfaces after handling raw meat, prevent cross-contamination by using separate cutting boards, and cook meat to the proper internal temperature to kill germs.

While some people eat raw beef without becoming ill, it is a high-risk activity that can lead to food poisoning from pathogens that are undetectable by sight or smell.

Current research does not support the claim that eating raw meat is significantly healthier than cooked meat, and any potential nutritional benefits are likely outweighed by the serious risk of illness and food poisoning.