Food safety risks associated with brain parasites such as brain worms (here & here), cancer-causing viruses, hepatitis E, and superbugs such as MRSA can be mediated with proper cooking though there are some bugs such as Salmonella and C. diff that are relatively heat-resistant (and there’s always a concern about cross-contamination). Even with thorough cooking, though, rare neurotoxins, more common toxins, and biogenic amines in seafood as well as prions and drug residues cannot be effectively cooked out of the meat. While it is often safest to cook meat properly, certain carcinogens are actually created when muscle is cooked.
Topic summary contributed by Peter Huntley.
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