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tdscanuck t1_itrb6zt wrote

You can eat almost anything raw as long as it doesn't have bad bacteria or some chemical that's toxic when uncooked in it. Raw beef is pretty common.

We generally don't do raw chicken because chicken is really likely to have bad bacteria (salmonella). We generally don't do raw pork because it *used* to have a parasite called Trichinella...most industrial farm pork doesn't have that anymore but people have been conditioned not to do undercooked pork.

Beef's nutritionally fine raw, but pretty tough so we often cook it for texture. There are very few tough sea foods so that doesn't matter as much.

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OtakuMage t1_itrc511 wrote

However, do NOT eat raw or undercooked shellfish. Filter feeders like clams and mussels and scavengers like crabs and lobsters are full of things you don't want to get.

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BaldBear_13 t1_itrbyi9 wrote

does it matter that farm animals often live in overcrowded conditions that make diseases easier to spread, while seafood is often wild-caught, and salt water kills many germs?

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Way2Foxy t1_itrc3js wrote

Salt water may kill many germs, but I'm guessing not such germs you'd find in the ocean.

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Sunlit53 t1_itrenwt wrote

If you are referring to sushi it’s necessary to freeze it to a certain temperature and keep it there for a while to kill off any parasites.

“Sushi-grade- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours, or freezing at -35°C (-31°F) or below until solid and storing at -20°C (-4°F) or below for 24 hours.

https://www.gov.mb.ca › docsPDF Food Safety Guidelines for the Preparation of Sushi”

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BaldBear_13 t1_itrfrni wrote

you are quite right. Fish is often farmed, so disease is a risk.

Beef intended for raw consumption is also often sterilized by freezing.

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