Which Cut of Meat Is Least Likely to Make You Sick?

Basically meat that hasn't been ground, punctured, washed, etc. is better than meat that has been.

What they don't give is what the actual probability of any of the types of meat covered making you sick is. Chicken is more likely to carry pathogens than beef. Okay. What's the real risk?



I actually think catching a food borne illness once every six years, if I get my share, is pretty good odds. Those numbers also mean that out of the fifty million who contract foodborne illness, only .3 percent are hospitalized. 0.0006 percent die. Very sad when it happens. But at this point in my life, this isn't going to keep me up late worried.

Tell 100 000 people that one of them is going to die from food poisoning, if they don't immediately give up meat and start living off of rice, beans, and unicorn farts, and how many will do so? Hopefully, not as many as the people at CSPI are hoping.

Hmmm... only time I knew I had a foodborne illness was from some rotisserie chicken I bought at Costco. I wasn't sick enough I had to go to the emergency, but I was pretty darn miserable.

Lots of foodborne illnesses are transmitted via vegetables too. So CSPI might want to warn people away from them as well!

This makes this entire article pretty worthless....
From comments:

"Trichinosis is not bacterial. Trichinosis is caused by parasitic roundworms. The source is undercooked infested muscle meats, mostly pork. This is common knowledge and I'm surprised by the poor research in an article on MJ."

Rotisserie chicken is my only for-sure case of foodborne illness as well. In my case, it was the one and only time I ever ordered groceries delivered by an online delivery service.

It's quite clear that real food kills. Only food that's capable of sustaining life is capable of supporting food-borne pathogens. Sugar and corn syrup are innocents.

This is what I read on those numbers. 100% of deaths are due to the contaminants, 0% from the foods themselves. Furthermore, 0% of people eat only one food, 100% eat a bit of everything, contaminants can contaminate more than just one food, therefore 0% of deaths can be attributed to a single food.

Obviously, the above is given in absolute quantities. But then the alternative is that partial % like 29% of deaths from meats for example, also give out absolute conclusions like 100% of meats will kill you, while 23% of deaths from veggies mean 100% of veggies are totally and absolutely 100% good for you. Really?

There is a 100% chance that I am going to die.