A Russian doctor warns of the dangers of eating uncooked meat

Anna Safonova, a clinical laboratory diagnostics doctor and director of food policy at the LabQuest medical laboratory spoke about the dangers of eating meat in an interview with the Russian "Gazeta.ru" website, noting that what is meant by improperly cooked meat or raw meat, including poultry. and fish.

The expert explained that many types of raw meat are rich in bacteria, including salmonella, clostridia, as well as Escherichia coli, and others that are also found in raw fish, which can contain toxins and mercury.

And all this can only be eliminated through heat treatment.

She said, "Meat and fish products that do not undergo the required heat treatment often contain helminth larvae, in addition to the hepatitis A virus. Among the intestinal worms that are spread through meat are trichinosis, echinococcosis, taeniasis, and cysticercosis most common in our country.”

Safonova stressed the need to properly heat food processing, as whole pieces of beef, lamb, veal, pork, and finned fish need a temperature of 63 degrees Celsius. Ground beef also needs to be heat treated at 71°C, and poultry needs to be cooked at 74°C.

And the nutritionist, Angelica Duvall, recommended eating red meat no more than once a week, and in the event of any cardiovascular diseases, eating this product should be completely abandoned.

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