What meats Cannot be eaten raw? The definitive guide

December 24, 2025 •

4 min read

According to the World Health Organization, 1 in 10 people worldwide fall ill from contaminated food annually. Understanding what meats cannot be eaten raw is crucial for preventing severe foodborne illness caused by bacteria and parasites.

Quick Summary

Many common meats, including all poultry and pork, are unsafe to consume raw due to high risks of parasitic and bacterial contamination. Proper cooking to kill pathogens is essential, while careful handling prevents cross-contamination during preparation.

Key Points

Poultry is a definite no: Raw chicken and other poultry are frequently contaminated with Salmonella and Campylobacter, making them unsafe for raw consumption.
Pork carries parasitic risk: Raw or undercooked pork is a source of parasites like Trichinella (roundworm) and Taenia solium (tapeworm).
Ground meat is riskier than whole cuts: The grinding process distributes bacteria from the meat's surface throughout, necessitating thorough cooking to a safe temperature.
Wild game is not always safe: Wild animals, including boar and bear, carry parasites that may not be killed by freezing, making their raw meat extremely risky.
Cross-contamination is a major threat: Harmful bacteria can spread from raw meat to other foods and surfaces if proper handling and sanitation aren't followed.
A food thermometer is your best tool: Relying on color or appearance is unreliable; a meat thermometer ensures you have reached the proper internal temperature to kill pathogens.

The Dangers of Raw Meat Consumption

Raw or undercooked meat can harbor a variety of harmful bacteria and parasites that pose a significant health risk. These pathogens can cause foodborne illnesses with symptoms ranging from mild gastrointestinal distress to severe and life-threatening complications. Cooking meat to its appropriate internal temperature is the only way to reliably destroy these harmful microorganisms, making it safe for consumption. While some foods, like sushi-grade fish, are specifically prepared to be eaten raw, other types of meat should never be consumed in an uncooked state.

The Absolute No-Go Meats

Certain types of meat present such a high risk of contamination that they should never be eaten raw, regardless of how they are handled. The structure of these meats and the likelihood of contamination make cooking a non-negotiable step.

Poultry: Chicken and Turkey

Raw chicken and other poultry are universally considered unsafe to eat raw. They are frequently contaminated with bacteria such as Campylobacter and Salmonella, which are easily spread and can cause serious food poisoning. A 2024 CDC report highlights poultry as a significant source of foodborne illness. The cooking process is absolutely essential for killing these pathogens. Attempting to consume raw or even slightly undercooked poultry is a high-stakes gamble with your health.

Pork

Eating raw or undercooked pork is dangerous due to the risk of parasitic infections, most notably from the roundworm Trichinella spiralis, which causes trichinosis. Another concern is the pork tapeworm, Taenia solium, which can cause cysticercosis, a serious condition affecting the brain. While modern commercial farming practices in some countries have reduced the prevalence of these parasites, the risk has not been eliminated entirely. The USDA recommends cooking pork to specific temperatures to ensure safety.

Ground Meats

Unlike a solid piece of beef steak where bacteria typically only reside on the surface, the grinding process for ground meat thoroughly mixes any surface bacteria throughout the entire product. This makes raw ground beef, pork, or other ground meats highly susceptible to carrying dangerous pathogens like E. coli O157:H7 and Salmonella. Cooking ground meat to a safe internal temperature of 160°F (71°C) is essential to destroy bacteria that have been distributed throughout the mixture.

Wild Game Risks

While some wild game enthusiasts may be tempted to try uncooked preparations, the risk of parasites and bacteria is often higher than in commercially farmed meat. Wild animals can carry different pathogens and have varying levels of exposure to environmental contamination.

Wild Game: Boar, Bear, and Walrus

Meat from wild animals such as wild boar, bear, and walrus carries a significant risk of containing Trichinella parasites. Unlike commercially farmed pork, wild game is not subject to the same feeding regulations, and freezing methods are not always effective against the specific strains of parasites found in these animals. Therefore, consuming these meats raw is exceptionally risky and strongly advised against.

Understanding Bacterial and Parasitic Contamination

The most common reasons certain meats cannot be eaten raw are the microorganisms they carry. Here is a breakdown of the typical culprits and their impact:

Campylobacter: A leading cause of bacterial foodborne illness, frequently found in raw poultry.
Salmonella: Another common bacterial contaminant in raw poultry, eggs, and occasionally other meats.
Escherichia coli (E. coli): Particularly dangerous strains like O157:H7 are a major risk in ground meat, often causing severe illness.
Listeria monocytogenes: A bacterium that can grow in refrigerated conditions and is particularly dangerous for vulnerable populations.
Trichinella spiralis: A parasitic roundworm primarily associated with undercooked pork and wild game.
Taenia solium: A tapeworm found in pork that can lead to severe neurological issues if its larvae invade the brain.

Comparison of Raw Risk and Safe Cooking Temperatures


Meat Type	Raw Consumption Risk	Pathogens	Safe Internal Temperature
Poultry (Chicken, Turkey)	Extremely High	Salmonella, Campylobacter	165°F (74°C)
Pork (whole cuts)	High	Trichinella, Taenia solium	145°F (63°C) with 3 min rest
Ground Meats (Beef, Pork, Lamb)	High	E. coli, Salmonella	160°F (71°C)
Wild Game (Boar, Bear)	Extremely High	Trichinella (freezing-resistant)	160°F (71°C) or higher
Beef (whole cuts, tartare)	Low to Medium (dependent on source)	E. coli, Listeria, Salmonella	145°F (63°C) with 3 min rest (for cooked)
Venison (rare/raw)	Medium	Toxoplasmosis (kill with freezing)	145°F (63°C) after freezing

Safe Handling Practices

Preventing foodborne illness goes beyond just cooking. Proper handling is critical, especially when dealing with raw meat. By following these guidelines, you can significantly reduce the risk of cross-contamination and illness:

Keep separate: Always use separate cutting boards, utensils, and plates for raw meat and ready-to-eat foods.
Wash hands: Wash your hands thoroughly with soap and water for at least 20 seconds before and after handling raw meat.
Don't wash raw poultry: Washing raw chicken can splash bacteria onto surrounding surfaces. Pat it dry with a paper towel and discard the towel.
Proper storage: Store raw meat on the bottom shelf of your refrigerator to prevent juices from dripping onto other foods.
Use a thermometer: A food thermometer is the most reliable tool for ensuring meat has reached a safe internal temperature.

Conclusion

While culinary traditions in some cultures include raw meat, the scientific evidence is clear: certain meats carry too high a risk of bacterial and parasitic contamination to be consumed raw safely. Poultry, pork, and ground meats should always be cooked thoroughly to their recommended internal temperatures. Even with whole cuts of beef or game, careful sourcing and handling, including pre-freezing to kill parasites in some cases, is essential. When in doubt, always err on the side of caution and cook your meat to the proper temperature. Your health is not worth the risk. For comprehensive guidelines on minimum internal cooking temperatures, consult the official guide from FoodSafety.gov.

Frequently Asked Questions

Rare beef, for whole cuts like steaks, is generally considered lower risk because surface bacteria are killed by searing. However, there is still a risk of internal contamination from pathogens like Listeria or E. coli, especially for ground beef or meat tenderized by blade.

Freezing can kill some parasites, like Trichinella in commercially farmed pork, if done correctly. However, freezing is not effective against all parasites, particularly those found in wild game like bear or walrus. It also does not kill bacteria like Salmonella.

The biggest risk is contamination with Campylobacter and Salmonella bacteria, which can cause severe food poisoning, including diarrhea, fever, and abdominal cramps.

Sous vide cooking can be safe if it is performed at a temperature and duration sufficient to pasteurize the meat. However, this process requires careful control and knowledge. Improperly executed sous vide could leave the meat at a temperature where bacteria can thrive.

No, curing and smoking do not guarantee that meat is safe to eat raw. These processes can inhibit or kill some bacteria, but they are not reliable for killing all pathogens and parasites, including Trichinella.

The only reliable method is to use a food thermometer to check the internal temperature at the thickest part of the meat. Color and appearance are not accurate indicators of doneness.

Certain populations are at higher risk for foodborne illness and should completely avoid raw or undercooked meat. This includes pregnant women, young children, older adults, and individuals with compromised immune systems.