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The question of why beef can be eaten a little raw but pork and chicken are not, and why Japanese people eat chicken raw, may seem simple, but they are closely related to the pathogens and parasites that may be present in meat. In this issue, we will explain in detail to you.
Pork is a popular meat food, but if it is not eaten properly or not hygienic, it may carry some parasites, which can pose a threat to people's health.
Pork tapeworm is a common pork parasite, the worm can reach 4 to 8 meters in length when it grows up, parasitic in the intestines of humans or pigs, can cause intestinal mucosal damage, inflammation, bleeding and other symptoms, if not thoroughly cooked, its adult individuals can even survive in the human body for up to 25 years.
Triphosphate is also a common pork parasite that can cause symptoms such as malnutrition and anemia if accidentally entered the human body.
In addition, pork may contain a variety of pathogens such as hookworms, cysts, Plasmodium malariae, botulinum toxin, salmonella, campylobacter and bacillary dysentery, which can also cause various diseases and discomforts to the human body. Therefore, when consuming pork, we need to pay attention to cooking methods and hygiene to ensure our health.
In contrast, beef tapeworms are a common parasite, but they usually do not cause any harm to humans. It is not that the beef tapeworm itself is not harmful to human health, but because the living environment and lifestyle of the beef tapeworm are far away from humans, so it is not easy to survive and reproduce in the human body, in addition, after the beef tapeworm enters the human body, the body's immune system will also attack and destroy it.
Therefore, although beef tapeworms may be present, beef is not a food that must be cooked to be eaten. If you choose fresh beef by topiliating it and eating it with slightly raw, you can avoid beef tapeworm infection.
That's why beef can accept medium-rare cooking, while pork can't.
Next, we will talk about why Japanese people are so fond of raw chicken. In fact, this habit of eating raw food mainly originates from the Kyushu region of Japan, and the quality of chicken in this region is very high, which is due to the unique natural environment of the region.
In addition, the region has a rich cultural heritage, which provides a good base for the local raw chicken. This raw eating habit has been around since the Edo period, when the area was an important chicken farm. However, it is also important to note that there is no country in the world that promotes or encourages the consumption of raw chicken on a national scale, including Japan.
This is because there are certain health risks associated with raw chicken, such as the fact that the virus in chicken can only be effectively killed at high temperatures. To avoid these problems, they choose chickens that have been screened and inspected to ensure safety.
So, despite the long history and tradition of eating raw chicken in Japan, that doesn't mean it's a widely recognized and respected way of eating.
In general, beef can be eaten slightly raw because it contains beef tapeworms that do not pose a danger to humans, while pork and chicken are not suitable for raw consumption because they can carry a variety of pathogens and parasites that pose a potential threat to human health.
The Japanese love to eat raw chicken is based on the cultural traditions of their specific region and their high trust in the quality of chicken, but this does not mean that it is a suitable diet for all people.