Food Poisoning and Plant-Based Meat -Cooking Requirements Remain a Must!
With an ever expanding market of plant-based meats, many consumers are beginning to choose plant-based meat options over animal meat. The growing market is partially attributed to an increasing number of vegetarians and vegans, while others are eating more plant-based meat due to environmental or health concerns. For some, eating a diet of plant-based meat rather than animal meat may be considered healthier; however, there are potentially harmful misconceptions about plant-based meat, specifically surrounding food safety. There are consumers who falsely assume that because plant-based meat comes from plants, it does not need to be cooked properly like raw animal meat. Although some plants can be eaten raw, the USDA warns that plant-based meat products must be fully cooked to 160 degrees Fahrenheit to avoid growth of foodborne bacteria and pathogens. One microbiologist and lead scientist of Agricultural Research Service’s (ARS), Anna Porto-Fett, advises consumers to handle raw plant-based meats with the same caution applied to “for example, raw ground beef.”
Another harmful misconception is that plant-based meat products are not as susceptible to foodborne illness causing bacteria such as Salmonella or E. coli, though there has been little to no research based evidence to support this theory. In fact, the majority of plant-based meat options may be more susceptible to pathogens and bacteria, as they contain a high moisture and protein level with a generally neutral pH, a formula which creates a conducive environment for foodborne pathogens to thrive.
Though one can never completely eliminate the chances of food poisoning, the safest procedure that limits the risk of exposure when dealing with raw plant-based meats is to follow the ‘Four C’s of Food Safety,’ as promoted by the CDC. A significant amount of germs can be eliminated by using the Four C’s, which include cleaning hands and surfaces often and separating ready-to-eat foods from raw foods, therefore avoiding cross-contamination. By cooking foods to the right temperature (160 degrees Fahrenheit for plant-based meat) and chilling perishable food within two hours, you can significantly lower your chances of food poisoning and eat without worry.
