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Which Cut of Meat Is Least Likely to Make You Sick?
When it comes to foodborne illness risk, steaks, cold cuts, and chicken nuggets are not created equal.
—By Kiera Butler
| Mon Jan. 26, 2015 6:00 AM EST
Every time you eat, you're rolling the germ dice. According to the Centers for Disease Control and Prevention, 1 in 6 Americans contracts a foodborne illness annually; 128,000 are hospitalized, and 3,000 die. Pathogens from meat kill more people than those from any other food group. A CDC study found that between 1998 and 2008, contaminated meat was responsible for 29 percent of all deaths from foodborne illness (23 percent of deaths were from produce, 15 percent from dairy and eggs, and 6.4 percent from fish and shellfish).
Most carnivores don't let the risk of sickness stop them from eating meat—and a lot of it. The average American eats nearly 271 pounds of meat a year. But here's the good news: When it comes to foodborne illness, not all meats are equally risky. So which kinds are safest? A few tips for choosing the least germ-ridden cuts:
link to article
When it comes to foodborne illness risk, steaks, cold cuts, and chicken nuggets are not created equal.
—By Kiera Butler
| Mon Jan. 26, 2015 6:00 AM EST
Every time you eat, you're rolling the germ dice. According to the Centers for Disease Control and Prevention, 1 in 6 Americans contracts a foodborne illness annually; 128,000 are hospitalized, and 3,000 die. Pathogens from meat kill more people than those from any other food group. A CDC study found that between 1998 and 2008, contaminated meat was responsible for 29 percent of all deaths from foodborne illness (23 percent of deaths were from produce, 15 percent from dairy and eggs, and 6.4 percent from fish and shellfish).
Most carnivores don't let the risk of sickness stop them from eating meat—and a lot of it. The average American eats nearly 271 pounds of meat a year. But here's the good news: When it comes to foodborne illness, not all meats are equally risky. So which kinds are safest? A few tips for choosing the least germ-ridden cuts:
link to article
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