Raw meat
(iStockPhoto)
You might want to think twice before ordering the beef carpaccio. It may be a trendy appetizer, but it’s still raw meat. And that’s risky, since uncooked meat can carry harmful bacteria, says the USDA. When it comes to cuts of red meat, a “rare” serving should meet the minimum safety standard of an internal temperature of 145 degrees Fahrenheit, with three minutes “resting time.” Ground beef must have a minimum internal temperature of 160 degrees Fahrenheit.
