Can You Eat Raw Bacon? Dangers of Raw Meat

Raw meat can harbor harmful viruses, bacteria, and parasites, such as:

• Salmonella
• Staphylococcus aureus
• Toxoplasmosis gondii
• Campylobacter
• Yersinia enterocolitica
• Listeria monocytogenes

Foodborne illnesses associated with raw or undercooked pork include:

• Toxoplasmosis: Although the parasite that causes this illness is harmless to most people, it can be dangerous for those with weak immune systems.
• Trichinosis: This disease is caused by a variety of roundworm parasites that cause vomiting, diarrhea, fatigue, and eye swelling.
• Tapeworms: These parasitic worms are found in the intestines of some animals, including pigs. They can cause abdominal discomfort, weight loss, diarrhea, and intestinal blockages.

Methods for curing bacon include:

• Pumping: Involves injecting curing ingredients into the meat to speed up the process and add bulk to the meat.
• Dry curing: Involves applying or rubbing a premeasured amount of curing mixture onto the pork belly over several days
• Immersion curing: Involves placing the pork belly in a brine consisting of salt, nitrite, and flavoring material for 2-3 days. Sugar, honey, or maple syrup may be added to the brine. Once brined, the bacon is left to hang until cured.

Studies have reported that high consumption of processed meats like bacon is associated with increased colon and rectal cancer risk.

Examples of processed meats that have been preserved by smoking, curing, salting, or adding preservatives include ham, sausages, hot dogs, salami, and pastrami.

Health concerns associated with processed meat include the following:

• Increases saturated fats: Three slices of bacon contain 5 grams of saturated fats. More than 5% of total calories from saturated fats from meat sources can increase the risk of heart disease by 21%.
• Increases blood pressure: Bacon is high in salt, which increases the risk of high blood pressure. High blood pressure is known to increase the risk of heart disease and stroke.
• Increases the risk of dementia and Alzheimer’s disease: One study reported that eating one serving of processed meat daily is associated with a 44% increased risk of dementia and 52% increased risk of Alzheimer’s disease.
• Acts as a carcinogen: Chemical additives, such as nitrates and nitrites, in processed meat act as carcinogens that can increase the risk of colon, stomach, prostate, and pancreatic cancer. 

Proper handling and cooking is the best way to lower your risk of food poisoning.

Tips to follow when cooking bacon include the following:

• Keep the bacon separate from other foods.
• Wash work surfaces and utensils after they have come into contact with the bacon.
• Cook the bacon to a minimum internal temperature of 145 F.
• Never burn or overcook your bacon, as it is more hazardous due to the increased amount of nitrosamines.