Can You Eat Raw Bacon in Australia? The Safety and Risks Explained

Bacon is a popular breakfast food in Australia, with many Aussies enjoying a few rashers fried up along with their eggs and toast. However, the idea of eating raw bacon doesn’t sit as well with most people. I’ve dug into the facts to find out if it’s actually safe or risky to eat raw bacon in Australia

Why Does Australian Bacon Look Pre-Cooked When Raw?

If you’ve ever compared packs of raw bacon in Australia versus other countries like the UK you may have noticed the Australian bacon looks much drier, darker and more like it’s already been cooked. This pre-cooked appearance is normal for commercially produced Australian bacon.

There are a few reasons for this difference:

• Curing methods – Most bacon in Australia is pump cured. The bacon is injected with brine containing salt, preservatives and flavourings. This helps dry out and preserve the meat. Rubbed with dry spices and salt, UK bacon is more often dry cured.

• Breeds and cuts – Australian bacon usually comes from the pork belly. UK bacon is more often taken from the loin or back cuts. The fattier belly meat tends to look more cooked when cured.

• Colouring – Australian bacon manufacturers often add some colouring to make the raw bacon look more uniformly pink and cooked. UK bacon has a more natural pale pink/red raw colour.

So the fact that Australian bacon looks like it’s already cooked is just due to the way it’s made; it hasn’t been heat treated yet. Australian bacon bought raw from a store or butcher is still raw on the inside, even if it looks cooked.

Is It Safe to Eat Raw Bacon in Australia?

The short answer is no. Raw bacon, whether it’s the dry-cured American style or moist Australian pump-cured rashers, is not considered safe to eat.

Here are some of the main risks with consuming raw bacon:

• Bacteria – Raw pork can contain harmful bacteria like salmonella, listeria, e.coli and yersinia. While the curing process helps control bacteria, it does not completely eliminate the risk.

• Parasites – Raw pork may contain parasites like trichinella, roundworms and tapeworms. These are killed through cooking but not curing.

• Toxoplasma – This parasite causes the disease toxoplasmosis. Infections are usually mild but can be dangerous for pregnant women and those with weakened immune systems.

• Preservatives – Large quantities of nitrates and nitrites used to cure bacon can be toxic. Cooking breaks these down into safer byproducts.

So while cured meat like bacon has some protection against bugs thanks to the salt, smoke and preservatives, it still requires thorough cooking to destroy any pathogens lurking within.

Bacon Safety Standards in Australia

To legally sell cured pork products like bacon in Australia, the meat must be treated to control the parasite trichinella. Approved methods include [1]:

• Heating to an internal temperature of greater than 60°C.
• Freezing at -15°C or below for a minimum of 21 days.
• Curing with 100ppm sodium nitrite for 4-5 days.

This treatment makes commercial bacon in Australia safe when it’s properly cooked. But until heated to 60°C, it could potentially still contain dangerous bacteria or other parasites, so remains unsafe to eat raw.

Some smallgoods producers make their own home cured bacon using natural curing methods without nitrites. This artisanal bacon would be more risky to consume raw. Always check with the manufacturer before eating any uncured meat products raw.

Can You Cook Raw Bacon Rare or Medium?

For protection against all bugs, raw bacon needs to be cooked through until well done i.e. no pink meat left inside. The food safety authority FSANZ recommends [2]:

• Cooking bacon until steaming hot all the way through (no pink meat).
• Frying or grilling rashers on both sides until crisp.

Cooking until stiff and crisp helps kill bacteria on the surface as well as heating the meat through to an internal temperature of 60°C needed to destroy parasites.

It’s not recommended to pan fry bacon rare or medium-rare. Cooking it lightly until soft leaves a risk of parasites and bacteria surviving inside. Microwaving bacon can also be risky if it’s not heated through fully to steaming point.

If you want a tender, juicy rasher, try starting it in a cold pan and frying gently over medium heat. This “low and slow” method can render the fat without overcooking the meat too much.

What About Eating a Small Amount of Raw Bacon?

Some people may claim that eating the odd scrap of raw bacon probably won’t do you any harm. However, food safety experts advise against consuming any raw pork.

Even a small amount could potentially contain parasites or bacteria that may cause illness. And for certain groups including pregnant women, children and those with conditions affecting their immune system, the risks are higher. It’s better to be safe than sorry when it comes to raw bacon.

Quick Safety Tips for Handling and Cooking Bacon

To enjoy bacon safely, follow these basic handling tips:

• Store sealed packs of raw bacon on the bottom shelf of the fridge furthest from fresh foods. Keep for 1-2 weeks max.

• Avoid cross contamination by keeping raw bacon and its juices away from ready-to-eat foods. Use separate chopping boards and utensils.

• Wash hands thoroughly after handling raw bacon.

• Cook until steaming hot and crispy. Make sure no pink bacon remains.

• Eat bacon immediately after cooking. Don’t let it sit around at room temp for long periods.

• Take care cooking bacon in the microwave. Rotate and check for hot spots to ensure even cooking.

Following good food hygiene practices like these will help protect you from the various nasties raw bacon may harbour.

The Verdict: Don’t Eat Raw Bacon in Australia!

While our bacon may look pre-cooked, the only safe way to enjoy it is to cook it through until crispy. The risks from bacteria, parasites and preservatives mean raw bacon is not considered safe to eat, even in small amounts. For expectant mums, kids, seniors and those with immunity issues, the dangers are even higher.

So for your own peace of mind, make sure to always cook Australian bacon well before eating. Crispy rashers may not be as sexy as raw ones, but they’re certainly tastier (and safer) when nicely fried or grilled. Still want a bit of food safety thrill-seeking? Perhaps try adventurous meats like kangaroo or crocodile instead!

References

[1] https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/faqonTr92.aspx

[2] https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/isitok