bacteria in meat

In this article, learn the difference between red meat and chicken, and why steak is allowed at different levels of doneness, such as "rare" or "medium," while chicken is strictly forbidden. We explain in detail the types of bacteria that can infect meat, safe cooking temperatures, and how long bacteria can return even after cooking. Your complete guide to cooking meat safely and healthily. Bacteria found in meat are one of the biggest threats to human health and food safety, especially if improperly handled. Although meat is a rich source of protein and nutrients, it can also be a breeding ground for various types of bacteria, which can lead to serious food poisoning. But strangely, some types of meat can be eaten at different cooking degrees – such as beef or lamb – while others, such as chicken, must be cooked completely without exception. In this article, we highlight the types of bacteria common in meat, explain why meat is cooked differently depending on its type, and explain the relationship between temperature and food safety, helping you make more informed and safe cooking decisions.

Meat More

18 April 2025

🥩❓ What's the difference between cooking steak and chicken, and which is safer?

the introduction:

Bacteria in meat are one of the biggest threats to human health and food safety, especially if not handled properly.
Although meat is a rich source of protein and nutrients, it is a fertile environment for the growth of various types of bacteria, which can lead to serious cases of food poisoning.
But strangely, some types of meat can be eaten at different cooking degrees – such as beef or lamb – while others, such as chicken, must be cooked completely without exception.
In this article, we highlight the types of bacteria common in meat, explain why meat is cooked differently depending on its type, and explain the relationship between temperature and food safety, helping you make more informed and safe cooking decisions.

🧫 Types of bacteria in meat and the different ways they spread:

Salmonella: Common in poultry meat, it may be present within the tissues and not just on the surface.
E. coli: It is most commonly found in beef and veal, and some strains can cause severe food poisoning.
Campylobacter: It affects chicken and duck meat, and is often associated with improper cooking and refrigeration.
Listeria: Processed meats are dangerous for pregnant women and the elderly.

💡 The nature of bacterial spread varies: red meat often carries bacteria on the surface, while it may spread within poultry tissues.

🧼 Safe ways to handle raw meat:

Store at 4°C for fresh meat, and -18°C for frozen meat.
Prevent cross-contamination by using separate tools.
Wash your hands well before and after touching meat.
Thaw meat in the refrigerator or microwave only.
Do not leave meat at room temperature for long periods.

Meat cooking degrees: types, benefits, and risks

Red meat:

Image showing steak doneness levels: rare, medium, well done

settlement degree	internal temperature	Shape and taste	Notes
Rare	52–55°C	Red inside, juicy	Safe if the surface is well browned.
Medium	60–65°C	Pink inside, perfect balance	Most suitable for most people
Well-Done	70°C+	Fully cooked, intense flavor	Safest in terms of bacteria

Chicken:

Chicken does not tolerate undercooking. It must be cooked to an internal temperature of at least 75°C .

🔁 Can bacteria return after cooking?

Yes, if the cooked meat is contaminated with unclean utensils.
Or when leaving food at room temperature for more than two hours.
Or when reheated at an insufficient temperature.

✅ Ensure the safety of cooked meat:

Use an indoor thermometer.
Check the color of the internal juice.
Store cooked food within 2 hours of cooking.
Reheat food to 70°C or higher.

📝 Summary:

Each type of meat requires special handling to ensure its safety. Understanding the nature of meat and its cooking methods is the first step toward a safe meal.