Top 3 Riskiest Meats We Are All Eating Every Day

July 18, 2017

Riskiest Meats

Eating meat shouldn’t be dangerous with all those tests and precautions, right? Well, not really. Since it’s really a numbers game, everything is possible and no one is safe.

The Centers for Science in the Public Interest (CSPI), have been researching and analyzing data collected by the Centers for Disease Control and Prevention (CDC) over the course of 12 years, and things are not looking good.

CSPI has been doing analysis on foodborne illness outbreaks caused by meat and poultry products, and here’s what they had to say:

“Unfortunately, we found a number of problems, and it’s hard to point a finger at just one sector of the industry,” says the study’s lead author Sarah Klein, a senior attorney in CSPI’s food-safety program.

In that name, let’s go over the top 3 riskiest meats on the US market today.

3. Steak

You might want to think twice the next time you order your steak medium rare.

Namely, it is said that more than half of the usual outbreaks linked to steak could actually be linked to E. coli – bacteria often found on the exterior of the meat.

So, what is really happening here?

According to and the study’s lead author Sarah Klein, a senior attorney in CSPI’s food-safety program:

“Heavy use of antibiotics and other methods produce tougher meat So slaughterhouses have increasingly turned to a practice called “mechanical tenderization,” a process that uses needles or blades to pierce the exterior of a piece of meat to tenderize it. However, in doing so, those needles or blades drive any bacteria that may be living on the exterior of a piece of meat further into the flesh.”

This basically means that, although the bacteria on the outside are killed when the steak is seared, anything living on the inside will survive.

Related: Top 13 Foods That Will Give You Food Poisoning.

2. Ground beef

Ok, ground beef has always been a risky meat product, and that’s no surprise, but the reason behind it might raise a couple of eye-brows.

Namely, the problem with ground beef is that the very process of grinding together meat from different animals gives way to bacteria from one animal to contaminate meat from many of others.

Ground beef is reportedly the second most common source of meat-related illness outbreaks, and 90% of those are due to the following:

  • coli
  • Salmonella
  • Listeria

1. Chicken

Americans eat a lot of chicken. And I mean A LOT! US citizens eat more chicken meat than all types of beef combined, and this is the main reason why more outbreaks are linked to chicken products than any other meat product CDC analyzed.

As we said – a numbers game.

Most illnesses related to chicken were caused by:

  • Salmonella
  • Campylobacter
  • Clostridium perfringens

“That may suggest we have problem in the restaurant industry with the way food is held after cooking,” concludes Sarah Klein.

Also check out: Top 5 Dirtiest Spots In Your Kitchen & How To Deal With Them.

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