Can You Get Parasites from Rare Steak?

Consuming rare or undercooked steak poses a potential risk of contracting parasites. While this risk is relatively low compared to other meats, certain parasites can still be present in beef, including Trichinella and Toxoplasma gondii. Let's explore the details of these parasites and how you can minimize the risk of foodborne illness.

Potential Parasites in Rare Steak

Some of the parasites that can be found in beef include Trichinella. Trichinella is known to cause trichinosis, a condition that affects muscle tissue and can be particularly severe. Although trichinosis is more commonly associated with pork, beef is not immune to contamination by this parasite. Another less common parasite found in beef is Toxoplasma gondii, which can also cause health issues.

Risks and Symptoms of Parasitic Infections

Controlled within developed countries, trichinella infections remain a cause for concern, as they can lead to severe symptoms. In the worst case, trichinella worms can live in your muscles and even paralyze your diaphragm, potentially causing suffocation. This worm is commonly transmitted through undercooked meat, especially from animals like bear, wild boar, and horses.

Food Safety Precautions

To minimize the risk of parasites and other pathogens, it is crucial to cook your steak to a safe internal temperature. The USDA recommends:

Whole cuts of beef should be cooked to a minimum internal temperature of 145°F (63°C) and allowed to rest for at least three minutes before slicing or consuming. Ground beef should be cooked to an internal temperature of 160°F (71°C).

Following these guidelines will help ensure that any parasites are killed, reducing the risk of foodborne illness. Safe food handling and preparation techniques are also essential:

Wash your hands and surfaces thoroughly before and after handling raw meat. Avoid cross-contamination by keeping raw meats separate from other foods. Use separate cutting boards for raw meat and ready-to-eat foods.

Additional Food-Borne Risks

Raw and undercooked meat and poultry can contain a variety of harmful bacteria, including Campylobacter, Salmonella, Clostridium perfringens, E. coli, and Yersinia. Consuming raw beef also increases the risk of tapeworm infestations, another reason to opt for well-cooked meat.

While it is possible to get parasites from eating rare steak, it is important to practice safe food handling and cooking techniques to mitigate these risks. Enjoying your steak rare is not the best idea, especially if the meat comes from a wild animal or of unknown origin.

Conclusion

By understanding the potential risks and following proper cooking and handling techniques, you can greatly reduce the risk of contracting parasites from rare steak or any undercooked meat. Prioritize food safety to ensure a healthier and safer meal.