Is eating raw bone marrow safe? Risks, Benefits, and Precautions

January 12, 2026 •

4 min read

Annually, an estimated 76 million cases of foodborne diseases are diagnosed in the US. Given these statistics, the question of whether eating raw bone marrow is safe is a critical food safety concern, particularly for those on ancestral or raw food diets.

Quick Summary

This article explores the safety of consuming raw bone marrow by examining potential foodborne pathogens and parasites. It contrasts the risks with purported nutritional benefits and explains the vital importance of safe sourcing and thorough cooking for consumption.

Key Points

High Foodborne Illness Risk: Consuming raw bone marrow carries a significant risk of food poisoning from bacteria like Salmonella and E. coli.
Parasites are a Possibility: Depending on the source animal, raw bone marrow can contain parasites such as Trichinella and tapeworms.
Sourcing Doesn't Guarantee Safety: Even from a high-quality, organic source, raw bone marrow can be contaminated with pathogens.
Cooking is the Safest Method: Thoroughly cooking bone marrow is the only reliable way to kill harmful bacteria and parasites.
Benefits Are Not Unique to Raw: While bone marrow contains healthy fats, vitamins, and collagen, these benefits can be safely obtained from cooked marrow or bone broth.
Vulnerable Populations Should Avoid Raw: Children, the elderly, pregnant women, and immunocompromised individuals should never consume raw meat or bone marrow.

The Allure and Dangers of Raw Bone Marrow

Bone marrow, a nutrient-dense tissue found in the center of animal bones, has gained popularity in recent years, particularly among followers of ancestral or carnivore diets. While historically consumed in various forms, the practice of eating it raw is a modern dietary trend that introduces significant health risks. This guide explores the potential dangers and the safer alternatives for enjoying bone marrow's nutritional benefits.

Risks Associated with Eating Raw Bone Marrow

The primary risk of consuming raw bone marrow stems from potential contamination by harmful pathogens. These microorganisms can be transferred during the slaughtering or butchering process, potentially contaminating the marrow within the bone. Unlike muscle meat where surface bacteria can be removed or killed by searing, bacteria can permeate the porous structure of bones and marrow, making it impossible to sanitize without cooking.

Foodborne Bacterial Contamination

Raw meat products are a common vector for several types of dangerous bacteria. Consuming raw bone marrow increases the risk of infection from:

Salmonella: Causes fever, diarrhea, and abdominal cramps. In severe cases, it can spread beyond the intestines and become life-threatening.
E. coli: Certain strains can cause severe abdominal pain, bloody diarrhea, and even lead to hemolytic uremic syndrome (HUS), a type of kidney failure.
Listeria monocytogenes: Can cause flu-like symptoms, and is particularly dangerous for pregnant women, newborns, and immunocompromised individuals, potentially causing meningitis.
Campylobacter: A common cause of bacterial food poisoning, leading to fever, diarrhea, and abdominal cramping.

Parasites

Raw or undercooked meat from certain animals can harbor parasitic larvae, which can be ingested and cause serious illness. For example, wild game and some pork can be infected with Trichinella roundworms, which cause trichinellosis. While less common in modern commercial farming, this risk remains a concern with improperly sourced or handled meat. Tapeworm larvae (Taenia) are another potential threat.

Toxin Accumulation

Bone marrow is primarily composed of fat. Like other fatty tissues in animals, it has the potential to bioaccumulate environmental toxins, including heavy metals, pesticides, and industrial chemicals. The level of accumulation is directly related to the health and environment of the animal. Sourcing from organic, grass-fed animals can help mitigate this risk, but does not eliminate it entirely.

Comparing Raw vs. Cooked Bone Marrow

The most significant difference between raw and cooked bone marrow lies in food safety. Cooking meat to the proper internal temperature is the only way to destroy harmful pathogens. While some raw food advocates claim cooking destroys valuable nutrients, any potential marginal benefit is far outweighed by the high risk of foodborne illness.

Raw vs. Cooked Bone Marrow Comparison

Safe Sourcing and Handling Practices

If one chooses to consume bone marrow, prioritizing safety is paramount. The safest method is always to cook it, but proper handling is crucial regardless.

Safe Sourcing

Choose reputable suppliers: Buy from butchers or retailers with stringent food safety practices.
Opt for organic and grass-fed: To minimize exposure to toxins and antibiotics, source bones from certified organic, grass-fed animals.

Safe Handling

Refrigerate immediately: Store raw marrow bones in the refrigerator at or below 40°F (4.4°C) as soon as possible after purchase.
Prevent cross-contamination: Keep raw bones separate from all other foods, especially ready-to-eat items, to avoid transferring bacteria.
Clean thoroughly: Wash hands, utensils, cutting boards, and any surfaces that have come into contact with raw meat or bones with hot, soapy water.

Safe Preparation: The Importance of Cooking

For a safe and delicious result, bone marrow should be cooked. Roasting or simmering until it is soft and hot throughout is recommended. The USDA provides guidelines on minimum internal temperatures for meat to kill pathogens safely. For beef, this is 145°F (63°C) for steaks and roasts, and 160°F (71°C) for ground beef. For a full guide on safe cooking temperatures, consult reliable sources like the Ask USDA.

Conclusion: A Precautionary Approach

While the practice of eating raw bone marrow exists in some dietary circles, the associated risks are substantial and cannot be ignored. The high potential for bacterial and parasitic contamination, coupled with the possibility of toxin accumulation, poses a serious health threat. Any purported nutritional benefits of raw marrow are largely unproven and are far outweighed by the certain risks. For those who wish to enjoy the nutritional and culinary appeal of bone marrow, the safest and most prudent approach is to always cook it thoroughly. By doing so, you can enjoy its rich flavor and nutrients without compromising your health.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Consult a healthcare professional before making any dietary changes.

Frequently Asked Questions

No, consuming raw bone marrow is never entirely safe due to the high risk of contamination from foodborne pathogens and parasites. Unlike muscle meat, pathogens can penetrate the porous bone and marrow, making surface sterilization ineffective.

Raw bone marrow can contain a number of harmful bacteria, including Salmonella, E. coli, Listeria, and Campylobacter.

Yes, depending on the animal source, there is a risk of parasitic infection, including from organisms like Trichinella (from wild game or some pork) and tapeworms.

No, freezing does not reliably kill all types of bacteria or parasites that can contaminate raw bone marrow. It only inhibits their growth. Cooking to a safe internal temperature is the only effective method for eliminating pathogens.

While cooking may alter some heat-sensitive nutrients, the primary nutritional benefits of bone marrow—including healthy fats, collagen, and minerals—are well-preserved in cooked preparations. Any potential advantage of raw consumption is significantly outweighed by the food safety risks.

The safest way to prepare bone marrow is to cook it thoroughly. This can be done by roasting the bones at a high temperature or simmering them to make a rich bone broth until the marrow is soft and cooked throughout.

When handling raw bone marrow, you should keep it refrigerated, prevent cross-contamination by keeping it separate from other foods, and thoroughly wash all surfaces and utensils that come into contact with it.

Yes, certain groups are at a higher risk of severe illness from foodborne pathogens and should completely avoid raw bone marrow. This includes children under 5, pregnant women, the elderly, and individuals with compromised immune systems.