Consuming Raw Or Undercooked Meats Recipe

Time5m

Serves1

poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Understand the risk
Consuming raw or undercooked poultry, seafood, shellfish, or eggs can increase your risk of foodborne illness. Individuals with weakened immune systems, pregnant people, young children, and older adults are at higher risk. This notice is for awareness—avoid consuming these items raw if you fall into a high-risk group.

2
Use a thermometer
Always cook poultry, seafood, shellfish, and eggs to the recommended internal temperatures. Use an instant-read or probe thermometer and insert into the thickest part without touching bone. Target temperatures: poultry (chicken, turkey) 165°F (74°C); ground poultry 165°F (74°C); fish 145°F (63°C); shellfish until flesh is opaque and cooked through; eggs until yolk and white are firm or dishes reach 160°F (71°C).
3
Avoid cross-contamination
Keep raw items separate from ready-to-eat foods. Use a designated clean cutting board and utensils for raw poultry/seafood/eggs. Wash hands, cutting boards, utensils, and surfaces with soap and water immediately after contact with raw items.
4
Sanitize surfaces
After washing with soap and water, sanitize surfaces and cutting boards with a bleach solution (1 tablespoon bleach per 1 quart water) or a commercial sanitizer. Allow to air dry or follow product instructions.
5
Hand hygiene
Wash hands thoroughly for at least 20 seconds with soap and warm water before and after handling raw animal products.
6
Special guidance for high-risk individuals
If you are pregnant, elderly, a young child, or immunocompromised, avoid consuming raw or undercooked poultry, seafood, shellfish, or eggs. Choose fully cooked alternatives and ask about preparation methods when eating out.