The reason beef can be safely eaten at lower cooking temperatures (or even raw) compared to chicken or pork lies in differences in bacterial contamination, meat structure, and food safety risks.
1. Bacterial Contamination
- Beef: Harmful bacteria like E. coli are typically found on the surface of beef cuts rather than inside the muscle. Searing the outside of beef kills these surface bacteria, making it safe to consume rare or medium-rare beef as long as the surface is properly cooked[1][4][25].
- Chicken and Pork: These meats are more susceptible to internal contamination due to processing methods. Chicken is often contaminated with Salmonella and Campylobacter, while pork can carry Trichinella parasites or bacteria like Yersinia. These pathogens can penetrate deeper into the meat, requiring thorough cooking to an internal temperature of 165°F (74°C) for chicken and 145°F (63°C) with resting time for pork to ensure safety[2][4][26].
2. Meat Structure
- Beef: The dense muscle fibers in beef act as a barrier, preventing bacteria from infiltrating the interior. This is why only the surface needs to be cooked thoroughly[1][4].
- Chicken and Pork: Chicken has more permeable muscle tissue, which allows bacteria to spread internally. Pork, while denser than chicken, still poses risks due to its potential for harboring parasites like Trichinella spiralis, which require higher cooking temperatures to eliminate[4][10].
3. Food Safety Guidelines
- Beef: Whole cuts can be safely cooked to 145°F (63°C) with a three-minute rest period, allowing for rare or medium-rare preparation[2][7].
- Chicken and Pork: Both require higher internal temperatures:
- Chicken: 165°F (74°C) throughout to kill Salmonella and Campylobacter[2][6].
- Pork: 145°F (63°C) for whole cuts with resting time; ground pork requires 160°F (71°C)[2][10].
4. Ground Meat Considerations
Ground meat, whether beef, pork, or chicken, requires full cooking because grinding mixes surface bacteria into the interior. This increases the risk of contamination throughout the meat[4][28].
Conclusion
The key difference lies in where bacteria reside and how they behave in each type of meat. Beef’s surface-only contamination allows it to be safely consumed at lower temperatures when properly seared. In contrast, chicken and pork require thorough cooking due to their higher risk of internal contamination by harmful pathogens.
引用:
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