QUESTION = Why are some animals' flesh (beef, salmon, etc.) fine to eat raw, whilst others (chicken, pork, etc.) cause food poisoning?

GENERATION = Some pathogens are pretty much always present, and just require raw food to live. Also if you live in an environment with fairly well developed sewage treatment systems that kill all the pathogens, it's not the same thing as slaughtering it fresh. Bacteria and parasites are the bigger problems for humans as it takes longer for them to change from "safe" to "nasty" and only if they are being harmful can we tell a difference. However, there are other pathogens that aren't living inside us and can infect our food products. As to why a certain level of pathogens is OK to eat raw, humans need a fairly hefty level of CO2 in order to live and the average US adult needs far more than that. Modern food processing usually involves less than 100g of food per kilo of weight. Ground beef and pork are frequently contaminated with live or dead critters, it's just the main source of it. Most meat is fine if you slaughter it right away, if you cook it long enough the types of bacteria it has in it will be killed off and will leave behind nothing but raw meat and fish for us to consume. 

RETRIEVAL #0 = Raw meat---come from contact with contaminated raw meat, although other "vehicles of transmission" are becoming more and more frequent due to global travel. Other sources of disease-causing pathogens can include, but are not limited to: lettuce, sprouts, fruit juices, vegetables, raw milk and water. However, the main source of disease caused by microbial pathogens is usually raw meat. The type of pathogen present varies depending on the type of meat eaten. Section::::Beef, poultry and seafood. There are many disease-carrying pathogens found in raw meats, and they differ according to the source, whether it be mammalian, poultry or seafood. Some disease-carrying pathogens found in beef are "Salmonellas", "Escherichia coli", "Shigella", "Staphylococcus aureus", and "Listeria monocytogenes". Different varieties of "Salmonellas" are often found in contaminated poultry. Seafood itself can also contain a wide variety of pathogens. The most common pathogen in raw oysters is "Vibrio" gastroenteritis, while "Salmonella", "Plesiomonsas shielloides", and "staphylococcus" are found in contaminated raw shrimp, and "Vibrio cholerae" has been found in raw crabmeat. Many of the symptoms that result from these diseases involve intestinal damage and can have potentially fatal effects for those 

RETRIEVAL #1 = Sashimi---in the family Anisakidae, primarily "Anisakis simplex" but also "Pseudoterranova decipiens". In addition, incorrectly prepared Fugu fish may contain tetrodotoxin, a potent neurotoxin. Another type of food borne illness that could occur after consuming tainted sashimi is Diphyllobothriasis. This disease is an infection within the intestines that occurs when the tapeworm "Diphyllobothrium latum" is consumed. Common fish such as trout, salmon, pike, and sea bass harbor this parasitic larvae in their muscles. Due to the new innovation of the chilled transport system paired with the salmon and trout consumption, an increasing number of cases have been recorded annually in northern Japan due to the spread of this disease. Traditionally, fish that spend at least part of their lives in brackish or fresh water were considered unsuitable for sashimi because of the possibility of parasites. For example, salmon, an anadromous fish, is not traditionally eaten straight out of the river. A study in Seattle, Washington, showed that all wild salmon had roundworm larvae capable of infecting people, while farm-raised salmon did not have any roundworm larvae. However a study commissioned by the Pew Foundation found that total organic contaminants were consistently and significantly more concentrated in the farmed salmon as a group than in wild salmon. Freezing is often used to kill parasites. According 

RETRIEVAL #2 = List of raw fish dishes---did not have any roundworm larvae. Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S.), and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm). Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon ("sake") in Salmonidae or mackerel ("saba"). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight. In Japan it is common to eat raw salmon and ikura, but these foods are frozen overnight prior to eating to prevent infections from parasites, particularly anisakis. Section::::See also. BULLET::::- Eating live seafood BULLET::::- Lomi salmon BULLET::::- List of fish dishes BULLET::::- List of seafood dishes 

RETRIEVAL #3 = Fish as food---to the possibility of parasites (see Sashimi article). Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularly Southeast Asia. Fish that spend part of their life cycle in brackish or fresh water, like salmon, are a particular problem. A study in Seattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people. In the same study farm-raised salmon did not have any roundworm larvae. Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S.), and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm). Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon ("sake") in Salmonidae or mackerel ("saba"). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight. In Japan it is common to eat raw salmon and ikura, but these foods are frozen overnight prior to eating to prevent infections from parasites, particularly anisakis. Section::::Vegetarianism. Since fish is animal flesh, the Vegetarian Society has stated that vegetarian diet 

RETRIEVAL #4 = List of raw fish dishes---List of raw fish dishes This article is about raw fish or shellfish. It includes marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserved). Section::::Health concerns. Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites. Traditionally, fish that live all or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see sashimi article). Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularly Southeast Asia. Fish that spend part of their life cycle in brackish or freshwater, like salmon are a particular problem. A study in Seattle, Washington showed that 100% of wild salmon had roundworm 

RETRIEVAL #5 = Trichinosis---be safely cooked to a slightly lower temperature, provided that the internal meat temperature is at least as hot for at least as long as listed in the USDA table below. Nonetheless, allowing a margin of error for variation in internal temperature within a particular cut of pork, which may have bones that affect temperature uniformity, is prudent. In addition, kitchen thermometers have measurement error that must be considered. Pork may be cooked for significantly longer and at a higher uniform internal temperature than listed below to be safe. Unsafe and unreliable methods of cooking meat include the use of microwave ovens, curing, drying, and smoking, as these methods are difficult to standardize and control. Section::::Prevention.:Pig farming. Incidence of infection can be reduced by: BULLET::::- Keeping pigs in clean pens, with floors that can be washed (such as concrete) BULLET::::- Not allowing hogs to eat carcasses of other animals, including rats, which may be infected with "Trichinella" BULLET::::- Cleaning meat grinders thoroughly when preparing ground meats BULLET::::- Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms prior to public sale of meat The Centers for Disease Control and Prevention (CDC) make the following recommendation: "Curing (salting), drying, 

RETRIEVAL #6 = Fish disease and parasites---the fish tapeworm "Diphyllobothrium latum" is seen in countries where people eat raw or undercooked fish, such as some countries in Asia, Eastern Europe, Scandinavia, Africa, and North and South America. Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon ("shake") in Salmonidae, mackerel ("saba"). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight. Even Japanese people never eat raw salmon or ikura (salmon roe), and even if they seem raw, these foods are not raw but are frozen overnight to prevent infections from parasites, particularly anisakis. Below are some life cycles of fish parasites that can infect humans: Section::::See also. BULLET::::- Bath treatment (fishkeeping) BULLET::::- Cyanotoxin BULLET::::- Diseases and parasites in cod BULLET::::- European Community Reference Laboratory for Fish Diseases BULLET::::- Fish farming BULLET::::- Fish kill BULLET::::- Fish toxins BULLET::::- Fish medicine BULLET::::- List of aquarium diseases BULLET::::- Mathematical modelling of infectious disease BULLET::::