Homonym: Undercooked Meat (Raw)
Undercooked meat refers to meat that has not been cooked to a safe internal temperature, which can allow harmful bacteria to survive. Common types of meat that can be undercooked include beef, pork, poultry, and fish. Consuming undercooked meat can lead to foodborne illnesses, such as salmonella or E. coli infections.
To ensure meat is safe to eat, it is important to use a food thermometer to check the internal temperature. Each type of meat has a recommended safe cooking temperature; for example, poultry should reach 165°F (74°C), while beef can be safely consumed at 145°F (63°C) for medium rare.