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data-event-name="pinnable-header.vector-toc.pin">move to sidebar</button> <button class="vector-pinnable-header-toggle-button vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-toc.unpin">hide</button> </div> <ul class="vector-toc-contents" id="mw-panel-toc-list"> <li id="toc-mw-content-text" class="vector-toc-list-item vector-toc-level-1"> <a href="#" class="vector-toc-link"> <div class="vector-toc-text">(Top)</div> </a> </li> <li id="toc-Consumption_of_raw_meat" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Consumption_of_raw_meat"> <div class="vector-toc-text"> <span class="vector-toc-numb">1</span> <span>Consumption of raw meat</span> </div> </a> <ul id="toc-Consumption_of_raw_meat-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Raw_meat_diseases" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Raw_meat_diseases"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Raw meat diseases</span> </div> </a> <ul id="toc-Raw_meat_diseases-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Beef,_poultry_and_seafood" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Beef,_poultry_and_seafood"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Beef, poultry and seafood</span> </div> </a> <ul id="toc-Beef,_poultry_and_seafood-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Common_bacteria" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Common_bacteria"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Common bacteria</span> </div> </a> <button aria-controls="toc-Common_bacteria-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Common bacteria subsection</span> </button> <ul id="toc-Common_bacteria-sublist" class="vector-toc-list"> <li id="toc-Beef" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Beef"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Beef</span> </div> </a> <ul id="toc-Beef-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Poultry" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Poultry"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Poultry</span> </div> </a> <ul id="toc-Poultry-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Shellfish" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Shellfish"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.3</span> <span>Shellfish</span> </div> </a> <ul id="toc-Shellfish-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Parasites" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Parasites"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Parasites</span> </div> </a> <ul id="toc-Parasites-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Safety_precautions" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Safety_precautions"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Safety precautions</span> </div> </a> <ul id="toc-Safety_precautions-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Meat_inspection/regulation" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Meat_inspection/regulation"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Meat 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class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Uncooked muscle tissue as food</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Raw_Meat_(disambiguation)" class="mw-redirect mw-disambig" title="Raw Meat (disambiguation)">Raw Meat (disambiguation)</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Globalize plainlinks metadata ambox ambox-content ambox-globalize" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="Globe icon." src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/48px-Ambox_globe_content.svg.png" decoding="async" width="48" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/73px-Ambox_globe_content.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/97px-Ambox_globe_content.svg.png 2x" data-file-width="350" data-file-height="290" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">The examples and perspective in this article <b>deal primarily with the United States and do not represent a <a href="/wiki/Wikipedia:WikiProject_Countering_systemic_bias" title="Wikipedia:WikiProject Countering systemic bias">worldwide view</a> of the subject</b>.<span class="hide-when-compact"> You may <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Raw_meat&action=edit">improve this article</a>, discuss the issue on the <a href="/wiki/Talk:Raw_meat" title="Talk:Raw meat">talk page</a>, or <a href="/wiki/Wikipedia:Article_wizard" title="Wikipedia:Article wizard">create a new article</a>, as appropriate.</span> <span class="date-container"><i>(<span class="date">April 2020</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p><b>Raw meat</b> generally refers to any type of uncooked <a href="/wiki/Muscle_tissue" class="mw-redirect" title="Muscle tissue">muscle tissue</a> of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of <a href="/wiki/Birds" class="mw-redirect" title="Birds">birds</a> and <a href="/wiki/Seafood" title="Seafood">aquatic creatures</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Consumption_of_raw_meat">Consumption of raw meat</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=1" title="Edit section: Consumption of raw meat"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Raw_animal_food_diets" class="mw-redirect" title="Raw animal food diets">Raw animal food diets</a></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Update plainlinks metadata ambox ambox-content ambox-Update" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/53/Ambox_current_red_Americas.svg/42px-Ambox_current_red_Americas.svg.png" decoding="async" width="42" height="34" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/53/Ambox_current_red_Americas.svg/63px-Ambox_current_red_Americas.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/53/Ambox_current_red_Americas.svg/84px-Ambox_current_red_Americas.svg.png 2x" data-file-width="360" data-file-height="290" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section needs to be <b>updated</b>.<span class="hide-when-compact"> Please help update this article to reflect recent events or newly available information.</span> <span class="date-container"><i>(<span class="date">August 2018</span>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Steak_Tartare_in_Dresden.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Steak_Tartare_in_Dresden.jpg/220px-Steak_Tartare_in_Dresden.jpg" decoding="async" width="220" height="211" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Steak_Tartare_in_Dresden.jpg/330px-Steak_Tartare_in_Dresden.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Steak_Tartare_in_Dresden.jpg/440px-Steak_Tartare_in_Dresden.jpg 2x" data-file-width="2240" data-file-height="2148" /></a><figcaption>Steak tartare</figcaption></figure> <p>While the majority of meat is cooked before eating, some traditional dishes such as <a href="/wiki/Crudos" class="mw-redirect" title="Crudos">crudos</a>, <a href="/wiki/Steak_tartare" title="Steak tartare">steak tartare</a>, <a href="/wiki/Mett" title="Mett">Mett</a>, <a href="/wiki/Kibbeh_nayyeh" title="Kibbeh nayyeh">kibbeh nayyeh</a>, <a href="/wiki/Sushi" title="Sushi">sushi</a>/<a href="/wiki/Sashimi" title="Sashimi">sashimi</a>, raw <a href="/wiki/Oysters" class="mw-redirect" title="Oysters">oysters</a>, <a href="/wiki/Carpaccio" title="Carpaccio">Carpaccio</a> or other delicacies can call for uncooked meat. The risk of disease from ingesting <a href="/wiki/Pathogens" class="mw-redirect" title="Pathogens">pathogens</a> found in raw meat is significantly higher than cooked meat, although both can be contaminated. Meat can be incorrectly or insufficiently cooked, allowing disease-carrying pathogens to be ingested. Also, meat can be contaminated during the production process at any time, from the slicing of prepared meats to cross-contamination of food in a refrigerator. All of these situations lead to a greater risk of disease.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Raw_meat_diseases">Raw meat diseases</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=2" title="Edit section: Raw meat diseases"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Every year in the United States, an estimated 76 million cases of <a href="/wiki/Foodborne_illness" title="Foodborne illness">foodborne diseases</a> are diagnosed, resulting in 325,000 hospitalizations and 5,000 deaths.<sup id="cite_ref-Phase_3-0" class="reference"><a href="#cite_note-Phase-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> According to a multi-state study published in the <i>America Journal of Preventative Medicine</i>, the annual cost of disease caused by food-borne pathogens is estimated to be anywhere from 9.3 to 12.9 billion dollars in “medical costs and productivity losses.”<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Most of these diseases come from contact with contaminated raw meat, although other "vehicles of transmission" are becoming more and more frequent due to global travel.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Other sources of disease-causing pathogens can include, but are not limited to: <a href="/wiki/Lettuce" title="Lettuce">lettuce</a>, <a href="/wiki/Sprouting" title="Sprouting">sprouts</a>, <a href="/wiki/Fruit_juice" class="mw-redirect" title="Fruit juice">fruit juices</a>, <a href="/wiki/Vegetables" class="mw-redirect" title="Vegetables">vegetables</a>, <a href="/wiki/Raw_milk" title="Raw milk">raw milk</a>, and water. However, the main source of disease caused by microbial pathogens is usually raw meat.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> The type of pathogen present varies depending on the type of meat eaten.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Beef,_poultry_and_seafood"><span id="Beef.2C_poultry_and_seafood"></span>Beef, poultry and seafood</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=3" title="Edit section: Beef, poultry and seafood"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>There are many disease-carrying pathogens found in raw meats, and they differ according to the source, whether it be mammalian, poultry, or seafood. Some disease-carrying pathogens found in beef are <i><a href="/wiki/Salmonella" title="Salmonella">Salmonellas</a></i>, <i><a href="/wiki/Escherichia_coli" title="Escherichia coli">Escherichia coli</a></i>, <i><a href="/wiki/Shigella" title="Shigella">Shigella</a></i>, <i><a href="/wiki/Staphylococcus" title="Staphylococcus">Staphylococcus</a> aureus</i>, and <i><a href="/wiki/Listeria_monocytogenes" title="Listeria monocytogenes">Listeria monocytogenes</a></i>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Different varieties of <i>Salmonellas</i> are often found in contaminated poultry.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> Seafood itself can also contain a wide variety of pathogens. The most common pathogen in raw oysters is <i>Vibrio</i> gastroenteritis, while <i>Salmonella</i>, <i>Plesiomonsas shielloides</i>, and <i>staphylococcus</i> are found in contaminated raw shrimp, and <i>Vibrio cholerae</i> has been found in raw crabmeat.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Many of the symptoms that result from these diseases involve intestinal damage and can have potentially fatal effects for those at risk. The symptoms of an E. coli infection include bloody diarrhea, severe abdominal pain, and possible complications for the immune-compromised, elderly or children. These complications can include <a href="/wiki/Haemolytic_uraemic_syndrome" class="mw-redirect" title="Haemolytic uraemic syndrome">Haemolytic uraemic syndrome</a> (HUS) and neurological problems.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> The symptoms of <i>Vibrio</i> gastroenteritis include frequent fevers, bloody diarrhea, long duration of illness, and hospitalization.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> While most of these diseases are still most commonly found in raw meat, the instances of detection in other mediums are increasing.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> For instance, <i>Salmonella</i> is most commonly found in poultry, but has been recently identified in sources such as <a href="/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">eggs</a>, <a href="/wiki/Dairy" title="Dairy">dairy</a>, meat, and fresh vegetables and fruits.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> E. coli has also been found in beef, lamb, lettuce, sprouts, fruit juices, vegetables, raw milk, and water.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> Possible reasons for the increase are the globalization of the food market, improper handling, and leakage.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Common_bacteria">Common bacteria</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=4" title="Edit section: Common bacteria"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Beef">Beef</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=5" title="Edit section: Beef"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>"<a href="/wiki/E._coli_O157:H7" class="mw-redirect" title="E. coli O157:H7">E. coli O157:H7</a>"</li> <li><i><a href="/wiki/Salmonella" title="Salmonella">Salmonella</a> serovars</i></li> <li><i><a href="/wiki/Shigella" title="Shigella">Shigella</a></i></li> <li><i><a href="/wiki/Staphylococcus_aureus" title="Staphylococcus aureus">Staphylococcus aureus</a></i></li> <li><i><a href="/wiki/Listeria_monocytogenes" title="Listeria monocytogenes">Listeria monocytogenes</a></i></li></ul> <div class="mw-heading mw-heading3"><h3 id="Poultry">Poultry</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=6" title="Edit section: Poultry"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><i>Salmonellas</i></li> <li><i><a href="/wiki/Campylobacter" title="Campylobacter">Campylobacter</a></i></li></ul> <div class="mw-heading mw-heading3"><h3 id="Shellfish">Shellfish</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=7" title="Edit section: Shellfish"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><i>Vibrio</i> gastroenteritis</li> <li><i>Salmonellas</i></li> <li><i><a href="/wiki/Paragonimus" title="Paragonimus">Paragonimus</a></i></li> <li><i><a href="/wiki/Plesiomonas_shigelloides" title="Plesiomonas shigelloides">Plesiomonas shigelloides</a></i></li> <li><i><a href="/wiki/Staphylococcus" title="Staphylococcus">Staphylococcus</a></i></li> <li><i><a href="/wiki/Bacillus_cereus" title="Bacillus cereus">Bacillus cereus</a></i></li></ul> <div class="mw-heading mw-heading2"><h2 id="Parasites">Parasites</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=8" title="Edit section: Parasites"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><i><a href="/wiki/Anisakis" title="Anisakis">Anisakis</a></i></li> <li><i><a href="/wiki/Diphyllobothrium" title="Diphyllobothrium">Diphyllobothrium</a></i></li> <li><i><a href="/wiki/Sarcocystis" title="Sarcocystis">Sarcocystis</a></i></li> <li><i><a href="/wiki/Toxoplasma_gondii" title="Toxoplasma gondii">Toxoplasma gondii</a></i></li> <li><i><a href="/wiki/Toxocara" class="mw-redirect" title="Toxocara">Toxocara</a></i></li> <li><i><a href="/wiki/Taenia_(flatworm)" title="Taenia (flatworm)">Taenia</a></i></li> <li><i><a href="/wiki/Trichinella" title="Trichinella">Trichinella</a></i></li></ul> <div class="mw-heading mw-heading2"><h2 id="Safety_precautions">Safety precautions</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=9" title="Edit section: Safety precautions"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Food can be contaminated at any step of production or cooking, especially those that occur at home before consumption. According to a study published in the <i><a href="/wiki/Journal_of_Food_Safety" title="Journal of Food Safety">Journal of Food Safety</a></i> on consumer attitudes and awareness of disease, most outbreaks of food borne illnesses result from "contaminated raw foods, cross-contamination, insufficient cooking, inadequate cooling or a lapse of more than 12 hours between preparing and eating."<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> The study focused on habits of consumers in the kitchen with preparing raw meat. According to the results, 14% did not wash utensils or dishes between using them for raw and cooked foods, and 75% were unaware of the risks of storing raw meat on upper levels of refrigerators and the risk of cross-contamination below.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> The instances of <a href="/wiki/Salmonellosis" title="Salmonellosis">salmonellosis</a> and <a href="/wiki/Campylobacteriosis" title="Campylobacteriosis">campylobacteriosis</a> have increased in the past decade, according to the study, most frequently because of the "improper handling of foods by consumers and food service workers."<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> Data gathered in a multi-state survey in 1999 found that out of 19,356 adults interviewed: 19% did not wash hands or cutting boards after handling raw meat, 20% ate pink hamburgers often, 50% ate undercooked eggs on a regular basis, 8% had raw oysters habitually, and 1% drank unpasteurized milk. These behaviors increase the risk of acquiring <i>Salmonellas</i>, <i>Vibrio vulnificus</i>, <i>Vibrio</i> gastroenteritis, and <i>Escherichia coli</i>.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Meat_inspection/regulation"><span id="Meat_inspection.2Fregulation"></span>Meat inspection/regulation</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=10" title="Edit section: Meat inspection/regulation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Globalize plainlinks metadata ambox ambox-content ambox-globalize" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="Globe icon." src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/48px-Ambox_globe_content.svg.png" decoding="async" width="48" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/73px-Ambox_globe_content.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ambox_globe_content.svg/97px-Ambox_globe_content.svg.png 2x" data-file-width="350" data-file-height="290" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">The examples and perspective in this article <b>deal primarily with the United States and do not represent a <a href="/wiki/Wikipedia:WikiProject_Countering_systemic_bias" title="Wikipedia:WikiProject Countering systemic bias">worldwide view</a> of the subject</b>.<span class="hide-when-compact"> You may <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Raw_meat&action=edit">improve this article</a>, discuss the issue on the <a href="/wiki/Talk:Raw_meat" title="Talk:Raw meat">talk page</a>, or <a href="/wiki/Wikipedia:Article_wizard" title="Wikipedia:Article wizard">create a new article</a>, as appropriate.</span> <span class="date-container"><i>(<span class="date">May 2011</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="History_of_U.S._federal_meat_inspection/regulation"><span id="History_of_U.S._federal_meat_inspection.2Fregulation"></span>History of U.S. federal meat inspection/regulation</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=11" title="Edit section: History of U.S. federal meat inspection/regulation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The first instance of federal regulation of the <a href="/wiki/Meat_industry" title="Meat industry">meat industry</a> occurred in 1890, when European markets began questioning the quality of American beef. The U.S. Department of Agriculture (USDA) was given the power to make sure European standards were met, and in 1891 could inspect slaughtered livestock to be sold in the United States.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> The momentum for the creation of meat regulation laws in the 20th century was spurred by the publication of <i>The Jungle</i>, by Upton Sinclair. Published in 1906, this exposé described the horrible and unsanitary conditions of the Chicago slaughterhouses and caused a public outcry for change.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> The Federal government authorized the Federal Meat Inspection Act (FMIA) in 1906 as a response. It “established sanitary standards for slaughter” and “mandated antemortem inspection of animals…and postmortem inspection of every carcass.”<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> Another stipulation was that government inspectors must be in every meat production facility.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> This law did not originally cover poultry, just beef and meat from other mammals, because poultry was not being mass-produced in the early 20th century.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> The federal meat inspection programs continued to be revised throughout the 20th century, especially in the 1960s and 1970s, in light of studies that showed more dangers not yet addressed.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> The current rule used by the FSIS, or Food Safety and Inspection Services, was published in 1996 and known as <a href="/wiki/HACCP" class="mw-redirect" title="HACCP">HACCP</a>. This stands for the Pathogen Reduction/Hazard Analysis and Critical Control Point Systems. It was originally developed by the Pillsbury Company to ensure the safety of food used by the U.S. space program, and later adopted and modified by the federal government.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> The HACCP's goal is to: reduce the risk of <a href="/wiki/Foodborne_illness" title="Foodborne illness">foodborne illness</a> associated with the consumption of meat and poultry products to the maximum extent possible by ensuring that appropriate and feasible measures are taken at each step in the food-production process where hazards can enter and where procedures and technologies exist or can be developed to prevent the hazard or reduce the likelihood it will occur.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> According to an article on the HACCP system published in <i>Risk Analysis</i>, the seven principles of implementing a HACCP system are: </p> <ol><li>“Conduct a hazard analysis.</li> <li>Identify the CCP’s (critical control points) in the process</li> <li>Establish critical limits for preventative measures associated with each identified CCP.</li> <li>Establish CCP monitoring requirements and procedures for using monitoring results to adjust processes and maintain control.</li> <li>Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.</li> <li>Establish effective recordkeeping procedures that document the HACCP plan.</li> <li>Establish procedures to verify that the HACCP system is working correctly.”<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup></li></ol> <p>These measures try to ensure that the system is effective, reducing the risk of harmful pathogens sickening the public. </p> <div class="mw-heading mw-heading3"><h3 id="Current_U.S._meat_regulations/programs"><span id="Current_U.S._meat_regulations.2Fprograms"></span>Current U.S. meat regulations/programs</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=12" title="Edit section: Current U.S. meat regulations/programs"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>There are many federal laws and programs in place to attempt to lower the rates of food borne infection. They cover a wide variety of issues, including regulation of meat production (with specific quality standards) and programs to help educate the public about food safety. One such program, The National Food Safety Initiative (FSI) was launched in 1997 and focused on “improving data on pathogens, coordinating regulatory responses, consumer educational efforts and behavioral surveillance.”<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Industry efforts to lessen the spread of disease include milk pasteurization, “sanitary controls” on farms, and the development of the Hazard Analysis and Critical Control Point (HACCP).<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> The Critical Control Point, or CCP, according to a study published in the <i>Journal of Food Safety</i> in 2004, is “a point, step, or procedure in a food process at which control can be applied, and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.”<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Food “processors must use CCP critical limits that have been scientifically validated” to prevent the growth of pathogens.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> Specifically for meat, since pathogens grow in warmer temperatures, the CCP is related to the time and temperature meat is allowed to remain. As of 2004, the maximum “regulatory limit” for poultry during production was 13 degrees Celsius.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Detection_of_pathogens">Detection of pathogens</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=13" title="Edit section: Detection of pathogens"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>There are a variety of methods used to detect and kill pathogens. The most effective, as expected, is to cook the meat to a high enough temperature to kill all growth, but meat can be re-contaminated during any step of the food production process, especially if workers handle both raw and cooked products.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> The risk of disease from a ready-to-eat (RTE) product such as chicken nuggets is significantly higher due to the fact that many consumers do not re-cook them, believing them to be safe. <i>E.</i> coli, <i>Salmonella</i> and <i>Shigella</i> have all been found in RTE products.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> A study of working practices in shops selling raw meats (including butcher's shops, supermarkets and general stores) published in the <i>Journal of Hygiene</i>, found pathogens on slicing machines, wiping cloths, worker's hands, towels, and nail brushes. This facilitated the contamination of already cooked meats.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> This example shows the need of a method of detection. The traditional method is based on using cultures examined under a microscope, which is time-consuming. A method tested in 2005 in a study published in <i>Meat Science</i>, is called <a href="/wiki/Multiplex_PCR" class="mw-redirect" title="Multiplex PCR">multiplex PCR</a> (Polymerase Chain Reaction) and is based on the analyzing of nucleic acid and had promising results.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=14" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text">Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences." pp. 599–639.</span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text">Sammarco, M.L., Ripabelli G., Grasso, G.M. “Consumer Attitude and Awareness towards Food-relate Hygienic Hazards.” pp. 81–90</span> </li> <li id="cite_note-Phase-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-Phase_3-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFMeadSlutskerDietzMcCaig1999" class="citation journal cs1">Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, et al. (October 1999). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2627714">"Food-Related Illness and Death in the United States"</a>. <i>Emerging Infectious Diseases</i>. <b>5</b> (5): 607–625. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3201%2Feid0505.990502">10.3201/eid0505.990502</a></span>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2627714">2627714</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/10511517">10511517</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Emerging+Infectious+Diseases&rft.atitle=Food-Related+Illness+and+Death+in+the+United+States&rft.volume=5&rft.issue=5&rft.pages=607-625&rft.date=1999-10&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC2627714%23id-name%3DPMC&rft_id=info%3Apmid%2F10511517&rft_id=info%3Adoi%2F10.3201%2Feid0505.990502&rft.aulast=Mead&rft.aufirst=PS&rft.au=Slutsker%2C+L&rft.au=Dietz%2C+V&rft.au=McCaig%2C+LF&rft.au=Bresee%2C+JS&rft.au=Shapiro%2C+C&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC2627714&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARaw+meat" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text">Altekruse, Sean F. 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"A multi-state survey of consumer food-handling and food-consumption practices." pp. 216–221.</span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text">“A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text">Jalali, Mohammad et al. “Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran.” "There have been studies that show urinating on raw meat rids it of diseases". pp. 442–452.</span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text">Myint, M.S. et al. “The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.” pp. 599–604.</span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text">Scanga, J.A et al. “Microbiological contamination of raw beef trimmings and ground beef.” pp. 145–152.</span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text">Myint, M.S. et al. “The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.” pp. 599–604.</span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text">Altekruse, S. F. et al. “Vibrio Gastroenteritis in the US Gulf of Mexico Region: The Role of Raw Oysters.” pp. 489–495.</span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text">Wallace, Barbara J. MD et al. “Seafood-associated disease outbreaks in New York, 1980–1994.” pp. 48–54.</span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text">Altekruse, S. F. et al. “Vibrio Gastroenteritis in the US Gulf of Mexico Region: The Role of Raw Oysters.” pp. 489–495.</span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text">Jalali, Mohammad et al. “Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran.” pp. 442–452.</span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text">Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” pp. 76–88.</span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text">Sammarco, M.L., Ripabelli G., Grasso, G.M. "Consumer Attitude and Awareness towards Food-relate Hygienic Hazards." pp. 215–221.</span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text">Sammarco, M.L., Ripabelli G., Grasso, G.M. "Consumer Attitude and Awareness towards Food-relate Hygienic Hazards." pp. 215–221.</span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text">Sammarco, M.L., Ripabelli G., Grasso, G.M. "Consumer Attitude and Awareness towards Food-relate Hygienic Hazards." pp. 215–221.</span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text">Altekruse, Sean F. DVM. "A multi-state survey of consumer food-handling and food-consumption practices." pp. 216–221.</span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text">Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences." pp. 599–639.</span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-30">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-31">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text">Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” pp. 547–552.</span> </li> <li id="cite_note-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-34">^</a></b></span> <span class="reference-text">Altekruse, Sean F. DVM. “A multi-state survey of consumer food-handling and food-consumption practices.” pp. 216–221.</span> </li> <li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text">Altekruse, Sean F. DVM. “A multi-state survey of consumer food-handling and food-consumption practices.” pp. 216–221.</span> </li> <li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text">Ingham, Steven C., Losinski, Jill A., Becker, Katie L. “Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for HACCP Plan Critical Limits.” pp. 246–256.</span> </li> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text">Ingham, Steven C., Losinski, Jill A., Becker, Katie L. “Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for HACCP Plan Critical Limits.” pp. 246–256.</span> </li> <li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text">Ingham, Steven C., Losinski, Jill A., Becker, Katie L. “Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for HACCP Plan Critical Limits.” pp. 246–256.</span> </li> <li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text">Li Y., Zhuang S., Mustapha A. “Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat products.” pp. 402–406.</span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text">Myint, M.S. et al. “The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.” pp. 599–604.</span> </li> <li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text">Tebbutt, G.M. “An Evaluation of Various Working Practices in Shops Selling Raw and Cooked Meats.” pp. 81–90.</span> </li> <li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text">Myint, M.S. et al. “The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.” pp. 599–604.</span> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="References">References</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Raw_meat&action=edit&section=15" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Ahn, D. U., Jo, C., Olson, D.G. “Analysis of volatile components and the sensory characteristics of irradiated raw pork.” Meat Science 54.3 (2000): 209–215. Print.</li> <li>Altekruse, Sean F. DVM. “A multi-state survey of consumer food-handling and food-consumption practices.” American Journal of Preventive Medicine 16.3 (1999): 216–221. Print.</li> <li>Altekruse, S. F. et al. “Vibrio Gastroenteritis in the US Gulf of Mexico Region: The Role of Raw Oysters.” Epidemiology and Infection 124.3 (2000): 489–495. Cambridge University Press. Print.</li> <li>Bestor, Theodore C. “Supply-Side Sushi: Commodity, Market, and the Global City.” American Anthropologist 103.1 (2001): 76–95. Blackwell Publishing on behalf of the American Anthropological Association. Print. Stable URL: <a rel="nofollow" class="external free" href="https://www.jstor.org/stable/683923">https://www.jstor.org/stable/683923</a></li> <li>Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” Meat Science 74.1 (2006): 76–88. Print.</li> <li>Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” Risk Analysis. 2002. Vol 22. pp. 547–552. Print.</li> <li>Ingham, Steven C., Losinski, Jill A., Becker, Katie L. “Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for HACCP Plan Critical Limits.” Journal of Food Safety 24.4 (2004): 246–256. Print.</li> <li>Jalali, Mohammad et al. “Prevalence of Salmonella Spp. in Raw and Cooked Foods in Isfahan-Iran.” Journal of Food Safety 28.3 (2008): 442–452. Print.</li> <li>Kegode, Redempta B. et al. “Occurrence Of Campylobacter species, Salmonella species and Generic Escherichia coli in Meat Products from Retail Outlets in the Fargo Metropolitan Area.” Journal of Food Safety 28.1 (2008): 111–125. Print.</li> <li>Li Y., Zhuang S., Mustapha A. “Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat products.” Meat Science 71.2 (2005): 402–406. Print.</li> <li>Myint, M.S. et al. “The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture.” Food Microbiology 23.6 (2006): 599–604. Print.</li> <li>Sammarco, M.L., Ripabelli G., Grasso, G.M. “Consumer Attitude and Awareness towards Food-relate Hygienic Hazards.” Journal of Food Safety 17.4 (1997): 215–221. Print.</li> <li>Scanga, J.A et al. “Microbiological contamination of raw beef trimmings and ground beef.” Meat Science 56.2 (2000):145–152. Print.</li> <li>Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences. Population and Development Review 28.4 (2002): 599–639. Print.</li> <li>Tebbutt, G.M. “An Evaluation of Various Working Practices in Shops Selling Raw and Cooked Meats.” The Journal of Hygiene 97.1 (1986): 81–90. Cambridge University Press. Print. Stable URL: <a rel="nofollow" class="external free" href="https://www.jstor.org/stable/3863214">https://www.jstor.org/stable/3863214</a></li> <li>Wallace, Barbara J. MD et al. “Seafood-associated disease outbreaks in New York, 1980–1994.” American Journal of Preventive Medicine 17.1 (1999): 48–54. Print.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist dd::after,.mw-parser-output .hlist li::after{content:" · ";font-weight:bold}.mw-parser-output .hlist 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.navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Meat" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Meat" title="Template:Meat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Meat" title="Template talk:Meat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Meat" title="Special:EditPage/Template:Meat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Meat" style="font-size:114%;margin:0 4em"><a href="/wiki/Meat" title="Meat">Meat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Poultry" title="Poultry">Poultry</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cassowary" title="Cassowary">Cassowary</a></li> <li><a href="/w/index.php?title=Cockerel_as_food&action=edit&redlink=1" class="new" title="Cockerel as food (page does not exist)">Rooster</a></li> <li><a href="/wiki/Chicken_as_food" title="Chicken as food">Chicken</a></li> <li><a href="/wiki/Duck_as_food" title="Duck as food">Duck</a></li> <li><a href="/wiki/Emu" title="Emu">Emu</a></li> <li><a href="/wiki/Goose_as_food" title="Goose as food">Goose</a></li> <li><a href="/wiki/Ostrich" title="Ostrich">Ostrich</a></li> <li><a href="/wiki/Squab" title="Squab">Pigeon</a></li> <li><a href="/wiki/Quail_as_food" title="Quail as food">Quail</a></li> <li><a href="/wiki/Rhea_(bird)" title="Rhea (bird)">Rhea</a></li> <li><a href="/wiki/Turkey_meat" title="Turkey meat">Turkey</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="13" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:FoodMeat.jpg" class="mw-file-description" title="Food meat"><img alt="Food meat" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/100px-FoodMeat.jpg" decoding="async" width="100" height="66" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/150px-FoodMeat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/200px-FoodMeat.jpg 2x" data-file-width="2888" data-file-height="1916" /></a></span><br /><span typeof="mw:File"><a href="/wiki/File:Plateau_van_zeevruchten.jpg" class="mw-file-description" title="Platter of seafood"><img alt="Platter of seafood" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/100px-Plateau_van_zeevruchten.jpg" decoding="async" width="100" height="100" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/150px-Plateau_van_zeevruchten.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/200px-Plateau_van_zeevruchten.jpg 2x" data-file-width="2029" data-file-height="2029" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Livestock" title="Livestock">Livestock</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alpaca" title="Alpaca">Alpaca</a></li> <li><a href="/wiki/Beef" title="Beef">Beef</a></li> <li><a href="/wiki/Beefalo" title="Beefalo">Beefalo</a></li> <li><a href="/wiki/American_bison" title="American bison">Bison</a></li> <li><a href="/wiki/Buffalo_meat" title="Buffalo meat">Buffalo</a></li> <li><a href="/wiki/Camel_meat" class="mw-redirect" title="Camel meat">Camel</a></li> <li><a href="/wiki/Cat_meat" title="Cat meat">Cat</a></li> <li><a href="/wiki/Goat_meat" title="Goat meat">Goat</a></li> <li><a href="/wiki/Dog_meat" title="Dog meat">Dog</a></li> <li><a href="/wiki/Donkey_meat" title="Donkey meat">Donkey</a></li> <li><a href="/wiki/Snails_as_food" title="Snails as food">Snails</a></li> <li><a href="/wiki/Frog_legs" title="Frog legs">Frog</a></li> <li><a href="/wiki/Guinea_pig" title="Guinea pig">Guinea pig</a></li> <li><a href="/wiki/Horse_meat" title="Horse meat">Horse</a></li> <li><a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">Lamb and mutton</a></li> <li><a href="/wiki/Llama" title="Llama">Llama</a></li> <li><a href="/wiki/Pork" title="Pork">Pork</a></li> <li><a href="/wiki/Veal" title="Veal">Veal</a></li> <li><a href="/wiki/Yak" title="Yak">Yak</a></li> <li><a href="/wiki/%C5%BBubro%C5%84" title="Żubroń">Żubroń</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Game_(hunting)" title="Game (hunting)">Game</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alligator_meat" title="Alligator meat">Alligator</a></li> <li><a href="/wiki/Bat_as_food" title="Bat as food">Bat</a></li> <li><a href="/wiki/Bear_hunting" title="Bear hunting">Bear</a></li> <li><a href="/wiki/Bushmeat" title="Bushmeat">Bushmeat</a></li> <li><a href="/wiki/Wild_boar" title="Wild boar">Boar</a></li> <li><a href="/wiki/Crocodile_meat" class="mw-redirect" title="Crocodile meat">Crocodile</a></li> <li><a href="/wiki/Elephant_meat" title="Elephant meat">Elephant</a></li> <li><a href="/wiki/Fox#As_food" title="Fox">Fox</a></li> <li><a href="/wiki/Iguana_meat" title="Iguana meat">Iguana</a></li> <li><a href="/wiki/Kangaroo_meat" title="Kangaroo meat">Kangaroo</a></li> <li><a href="/wiki/Monkey_meat" title="Monkey meat">Monkey</a></li> <li><a href="/wiki/Mouse#As_food" title="Mouse">Mouse</a></li> <li><a href="/wiki/Pangolin_trade" title="Pangolin trade">Pangolin</a></li> <li><a href="/wiki/Rat_meat" title="Rat meat">Rat</a></li> <li><a href="/wiki/Hare" title="Hare">Hare</a></li> <li><a href="/wiki/Rabbit#As_food_and_clothing" title="Rabbit">Rabbit</a></li> <li><a href="/wiki/Snake#Consumption" title="Snake">Snake</a></li> <li><a href="/wiki/Turtle" title="Turtle">Turtle</a></li> <li><a href="/wiki/Venison" title="Venison">Venison</a></li> <li><a href="/wiki/Dog_meat" title="Dog meat">Dog</a> <ul><li><a href="/wiki/Wolf_hunting" title="Wolf hunting">Wolf</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_as_food" title="Fish as food">Fish</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovies_as_food" title="Anchovies as food">Anchovy</a></li> <li><a href="/wiki/Basa_(fish)" title="Basa (fish)">Basa</a></li> <li><a href="/wiki/Bass_(fish)" title="Bass (fish)">Bass</a></li> <li><a href="/wiki/Carp#As_food" title="Carp">Carp</a></li> <li><a href="/wiki/Catfish" title="Catfish">Catfish</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Cod</a></li> <li><a href="/wiki/Crappie" title="Crappie">Crappie</a></li> <li><a href="/wiki/Eel_as_food" title="Eel as food">Eel</a></li> <li><a href="/wiki/Flounder" title="Flounder">Flounder</a></li> <li><a href="/wiki/Grouper" title="Grouper">Grouper</a></li> <li><a href="/wiki/Haddock" title="Haddock">Haddock</a></li> <li><a href="/wiki/Halibut" title="Halibut">Halibut</a></li> <li><a href="/wiki/Herring_as_food" title="Herring as food">Herring</a></li> <li><a href="/wiki/King_mackerel" title="King mackerel">Kingfish</a></li> <li><a href="/wiki/Mackerel_as_food" title="Mackerel as food">Mackerel</a></li> <li><a href="/wiki/Mahi-mahi" title="Mahi-mahi">Mahi Mahi</a></li> <li><a href="/wiki/Marlin" title="Marlin">Marlin</a></li> <li><a href="/wiki/Milkfish" title="Milkfish">Milkfish</a></li> <li><a href="/wiki/Orange_roughy" title="Orange roughy">Orange roughy</a></li> <li><a href="/wiki/Pacific_saury" title="Pacific saury">Pacific saury</a></li> <li><a href="/wiki/Perch" title="Perch">Perch</a></li> <li><a href="/wiki/Esox" title="Esox">Pike</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Pollock</a></li> <li><a href="/wiki/Salmon_as_food" title="Salmon as food">Salmon</a></li> <li><a href="/wiki/Sardines_as_food" title="Sardines as food">Sardine</a></li> <li><a href="/wiki/Shark_meat" title="Shark meat">Shark</a></li> <li><a href="/wiki/Sole_(fish)" title="Sole (fish)">Sole</a></li> <li><a href="/wiki/Iridescent_shark" title="Iridescent shark">Swai</a></li> <li><a href="/wiki/Swordfish" title="Swordfish">Swordfish</a></li> <li><a href="/wiki/Tilapia" title="Tilapia">Tilapia</a></li> <li><a href="/wiki/Trout" title="Trout">Trout</a></li> <li><a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">Tuna</a></li> <li><a href="/wiki/Walleye" title="Walleye">Walleye</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Shellfish" title="Shellfish">Shellfish</a> and<br />other <a href="/wiki/Seafood" title="Seafood">seafood</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abalone" title="Abalone">Abalone</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Calamari</a></li> <li><a href="/wiki/Chiton" title="Chiton">Chiton</a></li> <li><a href="/wiki/Clam" title="Clam">Clam</a></li> <li><a href="/wiki/Crab_meat" title="Crab meat">Crab</a></li> <li><a href="/wiki/Crayfish_as_food" title="Crayfish as food">Crayfish</a></li> <li><a href="/wiki/Dolphin" title="Dolphin">Dolphin</a></li> <li><a href="/wiki/Lobster_as_food" class="mw-redirect" title="Lobster as food">Lobster</a></li> <li><a href="/wiki/Mussel" title="Mussel">Mussel</a></li> <li><a href="/wiki/Octopus_as_food" title="Octopus as food">Octopus</a></li> <li><a href="/wiki/Oyster" title="Oyster">Oyster</a></li> <li><a href="/wiki/Scallop" title="Scallop">Scallop</a></li> <li><a href="/wiki/Seal_meat" title="Seal meat">Seal</a></li> <li><a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Shrimp/prawn</a></li> <li><a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">Sea cucumber</a></li> <li><a href="/wiki/Sea_urchin#As_food" title="Sea urchin">Sea urchin</a></li> <li><a href="/wiki/Whale_meat" title="Whale meat">Whale</a></li> <li><a href="/wiki/Ascidiacea#Culinary" title="Ascidiacea">Sea squirt</a></li> <li><a href="/wiki/Jellyfish_as_food" title="Jellyfish as food">Jellyfish</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Insects_as_food" title="Insects as food">Insects</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ant_eggs" title="Ant eggs">Ants</a></li> <li><a href="/wiki/Hermetia_illucens" title="Hermetia illucens">Black soldier fly maggots</a></li> <li><a href="/wiki/Cicada" title="Cicada">Cicada</a></li> <li><a href="/wiki/Cricket_(insect)" title="Cricket (insect)">Crickets</a> <ul><li><a href="/wiki/Cricket_flour" title="Cricket flour">Flour</a></li></ul></li> <li><a href="/wiki/Grasshopper" title="Grasshopper">Grasshoppers</a> (<a href="/wiki/Locust" title="Locust">locust</a>)</li> <li><a href="/wiki/Mealworm" title="Mealworm">Mealworm</a></li> <li><a href="/wiki/Mezcal_worm" title="Mezcal worm">Mezcal worm</a></li> <li><a href="/wiki/Bombyx_mori" title="Bombyx mori">Silkworm</a></li> <li><a href="/wiki/Gonimbrasia_belina" title="Gonimbrasia belina">Mopane worm</a></li> <li><a href="/wiki/Rhynchophorus" title="Rhynchophorus">Palm grub</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cuts and<br />preparation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Meat_hanging" title="Meat hanging">Aged</a></li> <li><a href="/wiki/Bacon" title="Bacon">Bacon</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecued</a></li> <li><a href="/wiki/Biltong" title="Biltong">Biltong</a></li> <li><a href="/wiki/Braising" title="Braising">Braised</a></li> <li><a href="/wiki/Patty" title="Patty">Burger</a></li> <li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Meat_chop" title="Meat chop">Chop</a></li> <li><a href="/wiki/Confit#Meat_confit" title="Confit">Confit</a></li> <li><a href="/wiki/Corned_beef" title="Corned beef">Corned</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Cured</a></li> <li><a href="/wiki/Cutlet" title="Cutlet">Cutlet</a></li> <li><a href="/wiki/Dried_meat" title="Dried meat">Dried</a></li> <li><a href="/wiki/Dum_pukht" title="Dum pukht">Dum</a></li> <li><a href="/wiki/Fermented_meat" title="Fermented meat">Fermented</a></li> <li><a href="/wiki/Fillet_(cut)" title="Fillet (cut)">Fillet</a>/<a href="/wiki/Supreme_(cooking)" title="Supreme (cooking)">supreme</a></li> <li><a href="/wiki/Forcemeat" title="Forcemeat">Forcemeat</a> <ul><li><a href="/wiki/Cretons" title="Cretons">Cretons</a></li> <li><a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">Pâté</a></li></ul></li> <li><a href="/wiki/Frying" title="Frying">Fried</a></li> <li><a href="/wiki/Frozen_food" title="Frozen food">Frozen</a></li> <li><a href="/wiki/Ground_meat" title="Ground meat">Ground</a></li> <li><a href="/wiki/Ham" title="Ham">Ham</a></li> <li><a href="/wiki/Jerky" title="Jerky">Jerky</a></li> <li><a href="/wiki/Kebab" title="Kebab">Kebab</a></li> <li><a href="/wiki/Kidney_(food)" title="Kidney (food)">Kidney</a></li> <li><a href="/wiki/Liver_(food)" title="Liver (food)">Liver</a></li> <li><a href="/wiki/Lunch_meat" title="Lunch meat">Luncheon meat</a></li> <li><a href="/wiki/Marination" title="Marination">Marinated</a></li> <li><a href="/wiki/Meatball" title="Meatball">Meatball</a></li> <li><a href="/wiki/Meatloaf" title="Meatloaf">Meatloaf</a></li> <li><a href="/wiki/Offal" title="Offal">Offal</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickled</a></li> <li><a href="/wiki/Pemmican" title="Pemmican">Pemmican</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poached</a></li> <li><a href="/wiki/Potted_meat" title="Potted meat">Potted</a></li> <li><a href="/wiki/Rillettes" title="Rillettes">Rillettes</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasted</a></li> <li><a href="/wiki/Salting_(food)#Meat" title="Salting (food)">Salt-cured</a></li> <li><a href="/wiki/Salumi" title="Salumi">Salumi</a></li> <li><a href="/wiki/Sausage" title="Sausage">Sausage</a></li> <li><a href="/wiki/Smoked_meat" title="Smoked meat">Smoked</a></li> <li><a href="/wiki/Steak" title="Steak">Steak</a></li> <li><a href="/wiki/Stew#Types_of_stew" title="Stew">Stewed</a></li> <li><a href="/wiki/Tandoor" title="Tandoor">Tandoor</a></li> <li><a href="/wiki/Steak_tartare" title="Steak tartare">Tartare</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_meat_dishes" title="List of meat dishes">Meat dishes</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_beef_dishes" title="List of beef dishes">Beef</a></li> <li><a href="/wiki/List_of_chicken_dishes" title="List of chicken dishes">Chicken</a></li> <li><a href="/wiki/List_of_fish_dishes" title="List of fish dishes">Fish</a></li> <li><a href="/wiki/List_of_goat_dishes" title="List of goat dishes">Goat</a></li> <li><a href="/wiki/List_of_lamb_dishes" title="List of lamb dishes">Lamb</a></li> <li><a href="/wiki/List_of_pork_dishes" title="List of pork dishes">Pork</a> <ul><li><a href="/wiki/List_of_ham_dishes" title="List of ham dishes">Ham</a></li></ul></li> <li><a href="/wiki/List_of_seafood_dishes" title="List of seafood dishes">Seafood</a></li> <li><a href="/wiki/List_of_veal_dishes" title="List of veal dishes">Veal</a></li> <li><a href="/wiki/List_of_steak_dishes" title="List of steak dishes">Steaks</a></li> <li><a href="/wiki/List_of_meatball_dishes" title="List of meatball dishes">Meatball</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">Smoked foods</a></li> <li><a href="/wiki/List_of_sausage_dishes" title="List of sausage dishes">Sausage</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_countries_by_meat_consumption" title="List of countries by meat consumption">Countries by meat consumption</a></li> <li><a href="/wiki/List_of_countries_by_meat_production" title="List of countries by meat production">Countries by meat production</a></li> <li><a href="/wiki/Food_and_drink_prohibitions" title="Food and drink prohibitions">Food and drink prohibitions</a></li> <li><a href="/wiki/List_of_meat_substitutes" title="List of meat substitutes">Meat substitutes</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ethics and<br />psychology</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ethics_of_eating_meat" title="Ethics of eating meat">Ethics of eating meat</a></li> <li><a href="/wiki/Carnism" title="Carnism">Carnism</a></li> <li><a href="/wiki/Animal_rights" title="Animal rights">Animal rights</a></li> <li><a href="/wiki/Psychology_of_eating_meat" title="Psychology of eating meat">Psychology of eating meat</a> <ul><li><a href="/wiki/Psychology_of_eating_meat#Meat_paradox" title="Psychology of eating meat">Meat paradox</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Alternatives</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Vegetarianism" title="Vegetarianism">Vegetarianism</a></li> <li><a href="/wiki/Flexitarianism" title="Flexitarianism">Semi-vegetarianism</a> <ul><li><a href="/wiki/Pescetarianism" title="Pescetarianism">Pescetarianism</a></li> <li><a href="/wiki/Pollotarianism" title="Pollotarianism">Pollotarianism</a></li></ul></li> <li><a href="/wiki/Plant-based_diet" title="Plant-based diet">Plant-based diet</a></li> <li><a href="/wiki/Meat_alternative" title="Meat alternative">Meat alternative</a></li> <li><a href="/wiki/Veganism" title="Veganism">Veganism</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Meat_science" title="Meat science">Meat science</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beef_hormone_controversy" title="Beef hormone controversy">Beef hormone controversy</a></li> <li><a href="/wiki/Drip_loss" class="mw-redirect" title="Drip loss">Drip loss</a></li> <li><a href="/wiki/Feed_conversion_ratio" title="Feed conversion ratio">Feed conversion ratio</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Preservation</a></li> <li><a href="/wiki/Meat_tenderness" title="Meat tenderness">Tenderness</a></li> <li><a href="/wiki/Meat_water_holding_capacity" title="Meat water holding capacity">Water holding capacity</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Meat_industry" title="Meat industry">Meat industry</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Meat_broker" title="Meat broker">Broker</a></li> <li><a href="/wiki/Branch_house_(building)" title="Branch house (building)">Branch house</a></li> <li><a href="/wiki/Butcher" title="Butcher">Butcher</a></li> <li><a href="/wiki/Meat_cutter" title="Meat cutter">Cutter</a></li> <li><a href="/wiki/Environmental_impacts_of_animal_agriculture" title="Environmental impacts of animal agriculture">Environmental impact</a></li> <li><a href="/wiki/Intensive_animal_farming" title="Intensive animal farming">Factory farming</a></li> <li><a href="/wiki/Meat_jobber" title="Meat jobber">Jobber</a></li> <li><a href="/wiki/Meat-packing_industry" title="Meat-packing industry">Packing</a></li> <li><a href="/wiki/Animal_slaughter" title="Animal slaughter">Slaughter</a> <ul><li><a href="/wiki/Slaughterhouse" title="Slaughterhouse">Slaughterhouse</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related<br />subjects</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Arachnophagy" title="Arachnophagy">Arachnophagy</a></li> <li><a href="/wiki/Human_cannibalism" title="Human cannibalism">Cannibalism</a></li> <li><a href="/wiki/Case-ready_meat" title="Case-ready meat">Case-ready meat</a> <ul><li><a href="/wiki/Meat_diaper" class="mw-redirect" title="Meat diaper">Meat diaper</a></li></ul></li> <li><a href="/wiki/Cultured_meat" title="Cultured meat">Cultured meat</a></li> <li><a href="/wiki/Entomophagy_in_humans" title="Entomophagy in humans">Entomophagy</a></li> <li><a href="/wiki/Marbled_meat" title="Marbled meat">Marbled</a> <ul><li><a href="/wiki/Artificial_marbling" title="Artificial marbling">Artificial</a></li></ul></li> <li><a href="/wiki/Mystery_meat" title="Mystery meat">Mystery meat</a></li> <li><a href="/wiki/Offal" title="Offal">Offal</a></li> <li><a href="/wiki/Non-vegetarian_food_in_India" title="Non-vegetarian food in India">Non-vegetarian food in India</a></li> <li><a href="/wiki/Pink_slime" title="Pink slime">Pink slime</a></li> <li><a class="mw-selflink selflink">Raw meat</a></li> <li><a href="/wiki/Red_meat" title="Red meat">Red meat</a></li> <li><a href="/wiki/Roadkill_cuisine" title="Roadkill cuisine">Roadkill cuisine</a></li> <li><a href="/wiki/Warmed-over_flavor" title="Warmed-over flavor">Warmed-over flavor</a></li> <li><a href="/wiki/White_meat" title="White meat">White meat</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, 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