Some people aren’t sure if it’s safe to eat raw bacon because it’s salt-cured, like cured deli meats.
Unfortunately, eating raw or uncooked bacon increases the risk of foodborne illness, also known as food poisoning.
With its savory, smoky flavor, bacon makes everything taste better. From breakfast tacos to burgers, bacon complements both sweet and savory dishes But with its thin strips and cured texture, you may wonder if it’s safe to eat bacon raw Here’s a comprehensive look at the health implications and how to cook bacon properly.
Can You Eat Raw Bacon?
In short – no, raw bacon should never be consumed All meats, especially pork, carry bacteria that get destroyed in the cooking process Eating raw bacon circumvents this crucial safety step.
While raw meats harbor potential viruses, bacteria and parasites, pork specifically may contain Salmonella, Staphylococcus aureus, Clostridium perfringens and Yersinia enterocolitica. Consuming raw bacon risks exposure to these and other dangerous pathogens.
Additionally, raw pork may contain worms like trichinella or tapeworms. Thorough cooking provides protection against these risks. For safety, always cook bacon before eating.
Health Risks of Ingesting Raw Bacon
Eating undercooked, raw bacon puts you in danger of foodborne illness. The possible health consequences include:
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Nausea, vomiting, abdominal cramps – Common symptoms of food poisoning
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Diarrhea – May result in dangerous dehydration if severe
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Fever – Body temperature elevates as immune system fights infection
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Fatigue and muscle aches – Feelings of overall illness and malaise
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Headaches – Can accompany fever and dehydration
Vulnerable groups like pregnant women, children, elderly and immunocompromised individuals have higher risks for complications and should never eat raw bacon.
While rare, extreme cases can even result in hospitalization, organ damage or death. With serious pathogens potentially present, it’s critical to always cook bacon thoroughly before eating.
What Happens If You Accidentally Eat Raw Bacon?
If you inadvertently consume a piece of undercooked bacon, first monitor for any symptoms of food poisoning, like stomach pain, diarrhea or vomiting. Onset is commonly 12-36 hours after ingestion.
Drink fluids and get plenty of rest. Over-the-counter medicines can help treat diarrhea, nausea or fever. Call your doctor if symptoms are severe or persist longer than 1-2 days.
Notify anyone else who ate the suspect bacon to watch for symptoms. Discard any remaining raw bacon from that package or batch to prevent further illness. Thoroughly disinfect any surfaces and utensils exposed to the raw bacon.
In healthy adults, food poisoning often resolves on its own within a few days. But contact your doctor immediately if symptoms don’t improve or if they involve bloody stool, high fever, confusion or signs of dehydration.
Tips for Safely Cooking Bacon
Cooking bacon to a safe internal temperature destroys potentially harmful bacteria. Follow these recommendations for safely preparing bacon:
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Separate raw bacon from ready-to-eat foods during storage and prep. Avoid cross-contamination.
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Cook until both firm and crispy with no pink remnants. Texture cues are most reliable.
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Use a cooking thermometer if possible, cooking to 145°F minimum.
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Drain and discard any accumulated bacon grease after cooking.
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Clean all surfaces, utensils and hands after handling raw bacon.
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Refrigerate cooked bacon within 2 hours and consume within 4-5 days.
Properly cooking bacon requires finding the right balance between food safety and avoiding charring. With vigilance, you can eliminate risks while retaining bacon’s iconic texture and flavor.
Healthier Ways to Enjoy Bacon
While raw bacon is clearly dangerous, even cooked bacon should be enjoyed in moderation as part of an overall balanced diet. Here are some tips for healthier bacon consumption:
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Choose uncured or naturally cured bacon with no added nitrites/nitrates when possible.
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Opt for bacon from pasture-raised pigs, avoiding factory-farmed sources when you can.
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Drain bacon slices after cooking to reduce fat intake.
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Add bacon crumbles or bits to dishes for flavor rather than whole slices.
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Accompany bacon dishes with plenty of fruits, veggies and whole grains.
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Limit portion sizes to 1-2 slices per serving a few times weekly at most.
Bacon can retain a role in a healthy diet with thoughtful preparation methods and restraint. Be mindful of risks and find ways to balance bacon’s savory goodness.
Food Safety for Other Raw Pork Products
While bacon gets a pass on being cooked from its curing process, you should always cook other raw pork products thoroughly before eating. Sausage, pork chops and other raw pork should reach an internal temperature of at least 145°F to kill potential parasites and bacteria.
Ground meats like sausage require careful handling and cooking since pathogens could be distributed throughout the meat rather than only the surface. Visual cues won’t guarantee safety with ground pork, so rely on a food thermometer with these products.
As with bacon, promptly refrigerate all cooked pork, store raw meats below ready-to-eat items and avoid cross-contamination during prep. Following food safety basics helps protect you and your loved ones.
Eating raw bacon is clearly an unsafe choice given the risks of consuming undercooked pork. But with proper handling and preparation, bacon can retain an occasional place in a healthy diet. Cook bacon thoroughly until crispy, drain excess grease and incorporate it into dishes in sensible portions. Then you can keep enjoying bacon’s signature crunch and salty flavor without harm.
What are other health concerns associated with bacon?
Studies have shown that eating a lot of processed meats like bacon raises the risk of getting colon and rectal cancer.
Ham, sausages, hot dogs, salami, and pastrami are all processed meats that have been kept fresh by smoking, curing, salting, or adding preservatives.
Health concerns associated with processed meat include the following:
- Contains more saturated fats: 5 grams of saturated fat are in three slices of bacon. Meat sources that provide more than 5% of your daily calories from saturated fats can raise your risk of heart disease by 19%.
- Blood pressure goes up: Bacon has a lot of salt, which raises the risk of high blood pressure. People with high blood pressure are more likely to have heart disease and stroke.
- One study found that eating one serving of processed meat a day is linked to a 2044 percent higher risk of dementia and a 2052 percent higher risk of Alzheimer’s disease.
- Additives in processed meat, like nitrates and nitrites, can cause cancer. These chemicals can raise the risk of colon, stomach, prostate, and pancreatic cancer.
How is bacon cured?
Methods for curing bacon include:
- When you pump meat, curing ingredients are injected into it to speed up the process and make it bigger.
- For dry curing, a predetermined amount of the curing mixture is rubbed or applied to the pork belly over a number of days.
- Immersion curing: For two to three days, the pork belly is put in a brine made of salt, nitrite, and flavorings. The brine can have sugar, honey, or maple syrup added to it. Once brined, the bacon is left to hang until cured.
What If You Eat Raw Meat All the Time?
FAQ
What happens if you accidentally eat raw bacon?
How long after eating undercooked bacon will I get sick?
Is bacon ok to eat raw?
What happens if you eat bacon that is not fully cooked?
What happens if you eat bacon raw?
Bacon spoils less easily than other raw meats due to its additives, such as salt and nitrites. While salt prevents the growth of certain bacteria, nitrites fight against botulism ( 3 ). However, eating bacon raw can still increase your risk of food poisoning ( 4, 5 ). Common foodborne illnesses linked to undercooked or raw pork include ( 6 ):
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
What happens if you cook bacon too much?
If you use too much heat and burn the meat, it will form harmful compounds like polycyclic aromatic hydrocarbons and heterocyclic amines, which are associated with cancer. Making sure that you handle and cook bacon properly are the best ways to reduce your risk of food poisoning.
Can raw bacon cause food poisoning?
Raw bacon can contain bacteria such as Salmonella, Listeria, and E. coli. These bacteria can cause a range of symptoms including nausea, vomiting, diarrhea, and fever. Pregnant women, young children, the elderly, and people with weakened immune systems are especially susceptible to food poisoning from raw bacon.