In the area of bacterial infections a common bacteria is E.Coli. This bacteria is one of a group called Coliforms which are found in the large intestine of humans and a lot of animals. There are many types of E.Coli, some are harmless, others are deadly. If a animal is processed by a professional and there is no puncture of intestines chances of getting E.Coli are low. The problem is when contents of intestine get on the meat. Then the only defense is cooking to a high temp.
https://en.wikipedia.org/wiki/List_of_strains_of_Escherichia_coli. I try raw ground beef that I know comes from a professional butcher. I would not do that from a inexperienced person.
https://en.wikipedia.org/wiki/List_of_strains_of_Escherichia_coli. I try raw ground beef that I know comes from a professional butcher. I would not do that from a inexperienced person.
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