Questions and Answers

Is it dangerous the consume of meat cooked “underdone”?

If the system HACCP would be applied in a strictly way and not in a reasoned way some of the most famous meat dishes will be outlaw. The roast-beef, the grill T-bone steak, the tagliata are dishes that necessitate of cooking with heart-probe temperature not comparable to the ones requested for the distribution of micro-organisms. This does not mean that they are a risk for the health of the consumer.
For its nature, the entire muscle of an animal in good healthy conditions and butched in the correct way will result sterile inside. The microbial contamination is limited in the surface and its penetration slows down to the inside dues to the connective tissue which has a protective effect on the food. Also for this reason the bovine meat results more preservable than other products, such as white meats and even more than the fish.
In the presentation of meat dishes which require an underdone cooking it is then important to limit the superficial contamination, paying attention at the cleanness of the superficies and kitchen paraphernalia and at the preservation temperatures. During the cooking a sufficient reduction of the microbial part is reduced in the outside of the food, obtaining in this way a safe product.