can you eat raw bacon

Can You Eat Raw Bacon?Why do we need to cook bacon? Why do we need to cook bacon? Almost any bacon you buy comes already smoked and cured, just like ham, right? I eat it on occasion and I've never been sick. The only "feeling of dew" I received is from the fat itself, the meat reminds me of ham. However, in all bacon packets it says cooking thoroughly. What exactly separates the bacon from the ham you need to fry it before you consume it? The important thing is to know here the difference between hot smoking and cold smoking. Hot smoking is fast, and simply imparts the taste of smoke to things. Cold smoking takes days, and heals the meat so it's okay at room temperature. The bacon is hot smoked. It's the most modern ham. The ham is cooked. That's why you should cool both. Bacon and ham used to be cured in Ye Oldeny Times, but you don't see it today. The sausage and summer are cold smoked. That's why they are well at room temperature for different amounts of time. So stop it. You won't necessarily get sick, but in the same way you won't necessarily get sick of eating raw chicken. I guess I'm gonna try to summarize the previous posts and I hope it helps (without having to verify my information as I don't have a direct source)Grocery Store Bacon - It's injected with a "cura" if you want to call it that. It is a solution that contains nitrates (or nitrites, my chemistry is not good) and the slab sits for 45-60 min before it smokes cold for an hour. I wouldn't advise eating this homemade crude or "Artisian" Bacon - I'm sorry I couldn't think of a better word. This type (and what I do at home) is a dry cure of salt and a combination of kosher salt, sugar, brown sugar, melaza, pepper popcorn, etc (see for a solid frote). The belly sits for 5-7 days and the humidity is extracted from the flesh and becomes firm and dark. This is the old way to preserve the school and assume that at this time it is much safer to eat that #1 mentioned above. But wait, it's not done after the 5-7 days the cure is rubbed and dry (some say it feels to get tacky) then you smoke it. I only have the hot smoking method available, but some prefer the cold smoke method. Hot vs Cold Smoke - It's like it sounds. The hot smoke is typically made in the range of Ã150F and actually "cook" the food. Cold smoking is much more sensitive and difficult, but it never gets over the 85F range (don't believe me in that). In short, I would not eat raw bacon of grocery store (I am not a sticker for the rules trust me), but I would eat hot or cold smoked bacon that was made through the #2 method described above. 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It would be a better place to look. The taste cooked. The ham is usually completely cooked when you buy it in most stores, just cook it / enamel to make it taste better. Although the bacon is usually smoked, it is not cooked completely... hence the instruction to cook it before eating. Cooking ensures that any bacteria on the surface is destroyed, enhances the taste and improves the texture as well. How else do you get it crispy?! Because you know much better cooked than raw? I mean, I can appreciate something like meat pier, but gnashing in a big piece of raw bacon fat sounds pretty nasty. You just made my mouth water....lolYes the pig usually comes prehumed, which makes it very safe for consumption, but I think for the purposes of responsibility they say cooking it thoroughly just to be on the safe side and avoid any legal impact. As Andyhyeo mentioned, bacon is cooked because of its magnificent flavor, but that is a matter of personal preference. You are sure to eat smoked bacon without cooking it however. MembersOnline

NEWSSPORTSLOCALCULTURECOMMUTINGFOOD + STATEOBITSCOUPONS DRINKTRAVELREAL What if you eat bacon undercooked? Related ArticlesUncooked bacon may expose it to bacteria, as well as parasites, and may cause bacterial infections or trichinellosis, also called trichinosis, a parasitic infection. Bacterial infections and trichinellosis can cause gastrointestinal symptoms. Bacteria on the bacon surface can multiply even when bacon is stored in the refrigerator; cooking at 145 degrees Fahrenheit usually kills bacteria and parasites. Since it is difficult to check the temperature of a thin meat like bacon, cooking it crispy ensures that it has been heated enough. Effects of Raw BaconTrichinella, a type of worm larvae, can infect the raw pig. Although commercial manufacturers smoke and cure bacon before selling it, smoking and healing do not always kill Trichinella, according to Ask the Meatman's website. But salt and nitrites added in bacon make it less perishable than other types of raw meat, according to the United States Food Security and Inspection Service. Salt slows bacterial growth by directly inhibiting growth or reducing water content; bacteria need water to grow. Nitrites delay the growth of the toxin of Clostridium botulinum and also prevent the dive. Effects of pre-closed bacon Pre-cocid bacon has been heated before packaging, which kills bacteria. However, if bacon is contaminated with bacteria in the factory during the packaging process, it may develop a bacterial infection if eaten raw. In 2010, Nestlé Professional North America recalled more than 6,000 pounds of bacon ready to eat because of the possible bacterial contamination with Salmonella. The flavor enhancer added to bacon, called hydrolyzed vegetable protein, and not the meat itself, was the source of the bacteria. Risk of Trichinella Trichinella, a parasite found in raw pig, has become less of a health threat, as commercial meat manufacturers have changed the way they feed pigs. Most cases of Trichinella in the United States come from wild play such as bear, Centers for Disease Control and Prevention. Portico de Freezing a -5 degrees Fahrenheit for 25 days or -22 degrees F for 25 hours kill Trichinella, Ask the Meatman. Symptoms of trichinellosis, disease caused by parasite ingestion, include nausea, vomiting, diarrhea, abdominal pain, headache, eye inflammation and pain joints. Serious infection can cause muscle incoordination, shortness of breath and in rare cases, death. Serious symptoms may take up to two or eight weeks after ingestion appears. Other BacteriaStaphylococcus aureus, Toxoplasmosis gondii, Campylobacter, Yersinia enterocolitica and Listeria monocytogenes bacteria can contaminate the raw pig. Bacterial contamination can occur on the surface of any food if someone handles it that carries the bacteria or if cross contamination occurs during processing. Talk to your doctor if you have gastrointestinal symptoms or unusual symptoms after eating crude bacon. ReferencesBioA registered nurse with more than 25 years of experience in oncology, childbirth/delivery, intensive neonatal care, infertility and ophthalmology, Sharon Perkins has also co-authored and edited numerous health books for the Wiley "Dummies" series. Perkins also has a wide experience working on home health with medically fragile pediatric patients. Related articles The disadvantage of raw seafood Facts about pork bacon What are the consequences of eating rare meat? Can you eat beef meat in the ass during pregnancyIs eating healthy smoked foods? Undercooked Chicken RisksThe effects of eating pepperoni during pregnancy What are the health problems with non-pastoral cheese? The Benefits of Pasteurized EggsLow-Sodium SeafoodBacon & LDLDoes Cooked Food Get Salmonella? Most popularAboutContactConnectCCPAQuickLinks

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