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raw meat
Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures. 〔Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences." pp. 599–639.〕
==Consumption of raw meat==
The consumption of meat has grown significantly during the last few years, with one estimate of the global average in 2000 to be 38 kg/capita.〔Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences." pp. 599–639.〕 The United States of America has the highest consumption rate of meat in the world, estimated to be around 82 kg/capita in 2000 alone.〔Smil, Vaclav. “Eating Meat: Evolution, Patterns, and Consequences." pp. 599–639.〕 While the majority of meat is cooked before eating, some cultural traditions such as crudos, steak tartare, sushi, sashimi, raw oysters, or other delicacies call for uncooked meat. The risk of disease from ingesting pathogens found in raw meat is significantly higher than cooked meat, although both can be contaminated. Meat can be incorrectly or insufficiently cooked, allowing disease-carrying pathogens to be ingested. Also, meat can be contaminated during the production process at any time, from the slicing of prepared meats to cross-contamination of food in a refrigerator. All of these situations lead to a greater risk of disease.
〔Sammarco, M.L., Ripabelli G., Grasso, G.M. “Consumer Attitude and Awareness towards Food-relate Hygienic Hazards.” pp. 81–90〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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