At the end of the year, poultry is inviting itself to the table. But they are not the only ones! Other red meats (wild boar, deer, beef) also have their place, accompanied by a delicious red or forest wine sauce. The problem? When they are served pink or rare, they represent a real threat to your health. Dr Gérald Kierzek, medical director of True Medical, takes stock of these risks and guides us to avoid them.
Potentially contaminated red meat
Like any undercooked or poorly cooked meat, red meat served pink at Christmas, such as game, represents a real danger. In fact, certain bacteria or parasites present in meat are only destroyed above a certain temperature. But when we are more busy toasting than ensuring the meat is properly cooked – like on New Year’s Eve – this letting go can encourage the proliferation of micro-organisms.
“Red meat or game served pink or rare exposes a real risk of food poisoning, mainly because of bacteria such as Salmonella, E. coli or Campylobacter, which survive if the internal temperature does not reach at least 70-75°C,” confirms Dr Gérald Kierzek.
In detail, meat served rare (heart less than 60°C) or pink (less than 70°C) does not eliminate the pathogens present. It therefore increases the risk of gastroenteritis, sometimes bloody diarrhea, and even serious complications in the most vulnerable people.
“As for game (wild boar, deer), it is particularly at risk of poisoning because it is often contaminated by parasites (Toxoplasma) or environmental bacteria, which are only eliminated after sufficiently prolonged cooking,” warns the doctor.
The cold chain, thorough cooking and handling of meat must therefore be respected, in order to guarantee the safety of guests.
“For beef and lamb, which are usually sterile on the surface, pink cooking can be tolerated if hygiene rules are strictly respected. Despite everything, the Christmas period increases cross-handling and increases contamination,” recalls the medical director of Doctissimo.
Poisoning: who are the people at risk?
Some people are more fragile than others when faced with poorly cooked meat.
“Children under five, pregnant women, seniors over 65 and immunocompromised people (following chemotherapy, diabetes, transplant, etc.) are particularly vulnerable and can develop severe forms of food poisoning, such as dehydration or septicemia,” alerts the emergency doctor.
The risk of complications can be multiplied by 10 to 20 in these particularly vulnerable people, adds Dr Gérald Kierzek.
For other guests, strict precautions limit the risks:
- Cooking thoroughly at 75°C (thermometer essential), especially for game and poultry. Adult beef can be served pink if the surface is properly seared;
- Hygiene: wash your hands, boards and utensils thoroughly after any contact with raw meat; separate raw and cooked foods;
- Storage: freeze fresh game below -18°C. Cool leftovers within 2 hours in the refrigerator (<4°C) and reheat above 75°C.
- Avoid adding raw sauces to hot meats.
By following these few rules, you will enjoy the holidays in great shape!