Raw meat 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. While the majority of meat is cooked before eating, some traditional dishes 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.
Raw meat include milk pasteurization, “sanitary controls” on farms, and the development of the Hazard Analysis and Critical Control Point (HACCP). The Critical Control Point, or CCP, according to a study published in the "Journal of Food Safety" in 2004, is “a point, step, or procedure in a food process at which control can be applied, and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.” Food “processors must use CCP critical limits that have been scientifically validated” to prevent the growth of pathogens. Specifically for meat, since pathogens grow in warmer temperatures, the CCP