Tokyo Food Safety Information Center » Tokyo Metropolitan Government food safety FAQ » I’ve heard that eating raw liver and toriwasa that uses undercooked chicken can lead to food poisoning; is this true?
I’ve heard that eating raw liver and toriwasa that uses undercooked chicken can lead to food poisoning; is this true?
I’ve heard that eating raw liver and toriwasa that uses undercooked chicken can lead to food poisoning; is this true?
- Are other types of meat and seafood safe to eat raw?
- Can meat be eaten raw later if it is carefully frozen while still fresh?
- How much should I cook meat to make it safe?
The meat and organs (such as the liver and heart) of cows, pigs, chickens, and other animals can carry bacteria, viruses, and parasites which cause food poisoning. Freshness has no bearing on this fact; accordingly, cook meat thoroughly so the heat reaches the center before eating.
Raw and insufficiently cooked meat can carry bacteria which cause food poisoning. Even healthy livestock such as cows, pigs, and chickens can carry bacteria which cause food poisoning in their intestines such as Campylobacter, Enterohemorrhagic E. coli O157, and salmonella. As these bacteria can cause food poisoning in small amounts, eating meat carrying these bacteria, even if fresh, raw or insufficiently cooked like with dishes such as toriwasa and tataki can result in food poisoning. In addition, although refrigerating meat will help prevent bacteria from multiplying, again, some bacteria can cause food poisoning in small amounts, meaning the danger is unchanged.
As regards beef liver, Enterohemorrhagic E. coli O157 has been detected not only on the surface but also inside beef liver. Accordingly, the sale and serving of beef liver for raw consumption has been banned by law.
In addition, pork meat, liver, and other organs can result in infection by the hepatitis E virus when eaten raw, as well as food poisoning by bacteria or even more severe food poisoning by parasites. Accordingly, the sale and serving of pork for raw consumption has also been banned by law.
If you are going to eat raw beef, only eat beef which has been specially prepared for eating raw.
However, you should never give raw meat to children, senior citizens, or persons with weakened resistance to food poisoning. Even with meat specially prepared for raw consumption, it is not possible to completely eliminate the risk of food poisoning.
There is no such thing as zero risk of food poisoning.
Eating pork meat, liver, or other organs raw carries the danger of incurring a severe case of food poisoning caused by the hepatitis E virus, salmonella, Campylobacter, or other bacteria which cause food poisoning.
The freshness of the meat also does not matter. Accordingly, always thoroughly cook pork meat, liver, and other organs before eating.
If you are going to eat raw horse meat or liver, only eat horse which has been specially prepared for eating raw. Horse meat and liver prepared to be eaten raw will be labeled as such and will also include labels indicating the name of the slaughterhouse and/or processing plant where it was prepared.
Wild animals such as deer and boar can also carry bacteria which cause food poisoning, parasites, and the hepatitis E virus. Accordingly, cook the meat of these animals well before eating them.
When eating meat, cooking it thoroughly such that the center of the meat reaches 75° C for at least a minute (approximately until the center of meat changes color completely) will kill bacteria which cause food poisoning.
As regards seafood, Vibrio parahaemolyticus, a bacteria which causes food poisoning and which is often found on seafood, cannot cause sickness in people unless it multiplies in number to some extent. Legal standards have been established for seafood which will be served raw which are designed to prevent the growth of bacteria which cause food poisoning such as Vibrio parahaemolyticus. Accordingly, in general eating raw seafood specially prepared to be served raw should pose no health problems. However, particular care is required when eating seafood during hot weather – be sure to store seafood in your refrigerator when not being eaten or prepared, even for short periods of time. Seafood can also carry parasites such as Anisakis; these can be eliminated through cooking and will pose no health problem accordingly.