Tag: Meat safety

While commonly referred to as “the other white meat,” pork is actually classified by the USDA as a red meat due to its myoglobin content. Despite this classification, lean cuts of pork can be a healthy and nutritious addition to your diet, offering high-quality protein and essential vitamins and minerals.

According to the European Food Safety Authority (EFSA), aged meat is not riskier than fresh meat, provided specific time and temperature conditions are met during the aging process. This begs the question: is it healthy to eat aged meat, and what factors determine its safety and nutritional value?

Listeria monocytogenes is a bacteria that can cause a serious illness called listeriosis, and unlike most bacteria, it can grow and multiply at refrigerated temperatures. This poses a particular risk for ready-to-eat (RTE) products, including cold chicken. While cooking kills Listeria, contamination can occur after the cooking process.

Formaldehyde is a naturally occurring compound in all living things, including the meat we eat. In fact, fresh meat and poultry can contain several milligrams of formaldehyde per kilogram as a result of normal metabolic processes.

Despite the fact that beef is a rich source of nutrients like B vitamins, iron, and zinc, health authorities strongly advise against consuming it raw due to the high risk of contamination with harmful bacteria such as *E. coli* and *Salmonella*. The potential risks far outweigh any purported, unproven health advantages associated with eating uncooked meat.

Scientific studies show that cooked meat provides more net energy to the human body than raw meat. This key evolutionary development has long shaped human diets, but the modern debate on raw versus cooked meat continues, covering nutritional value, digestion, and most critically, food safety.

According to the Centers for Disease Control and Prevention (CDC), the risk of contracting trichinellosis from commercially raised and properly prepared pork is very low. It is safe to eat pork ribs when you follow correct food safety and cooking guidelines, primarily by cooking them to the right internal temperature to kill off any potential pathogens.

According to the U.S. Department of Agriculture (USDA), wild meats are often higher in essential nutrients like iron and B vitamins compared to their farmed counterparts. With more people seeking out natural and unprocessed foods, the question arises: is wild meat healthier for you?

Despite the persistent myth, pigs are naturally very clean and intelligent animals. The misconception stems from their habit of wallowing in mud, which they do to regulate body temperature and protect their skin, not because they are dirty. Debunking whether pigs are the cleanest meat requires looking beyond reputation and into modern food science and animal husbandry.

According to the U.S. Department of Agriculture (USDA), food stored continuously at 0°F (-18°C) or below will remain safe to eat indefinitely. This surprising fact means that, from a safety standpoint, you can eat food that has been frozen for 6 months, though its quality may have declined. The key lies in understanding that freezing simply halts microbial growth, it doesn't improve the food's condition.