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Nutrition and daily life

Undercooked meat: why not "rare"

Rare steak, pink burgers, undercooked kebabs, tartare and raw mince dishes are dangerous during treatment. In mince, germs are spread through the whole mass, so it must be cooked right through. Section “Meat safety: cook it through and store it right” gave the general rules for meat safety; this section covers the particular risks of undercooked meat.

Last updated: ~1 min read
A pink-centred burger in shadow.
Figure 1.A pink burger — Undercooked meat: why not "rare"

01Short answer

Cook mince and mince dishes (meatballs, patties, burgers, lula kebab) to at least 71 °C and poultry to 74 °C; no pink or bloody juices should remain inside. During treatment eat whole cuts of beef and lamb well done. When grilling kebabs, check larger pieces separately, as they can be brown outside and raw inside. Do not use tongs or plates that touched raw meat for cooked meat. Avoid tartare, raw kibbeh and cured meat products.

02Simple explanation

Mince: 71 °C.

Poultry: 74 °C.

No pink.

Separate tongs and plates.

03Scientific explanation

FDA: in mince, bacteria are mixed from the surface into the middle, so it must reach a higher temperature than a whole cut.

WHO: foodborne illness is more severe in people with weakened immunity; the five keys are keep clean, separate, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.

04What happens in the body?

Barbecues

Over charcoal meat browns quickly outside; make pieces smaller and check the middle.

Skewers on a plate — Undercooked meat: why not "rare"
Figure 2.A well-done kebab — Undercooked meat: why not "rare"

Colour

Brown does not always mean cooked; a thermometer is more reliable.

Meatballs in a pan with a thermometer.
Figure 3.A thermometer — Undercooked meat: why not "rare"

Neutropenia

When neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.

General rules

This section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.

05Safety: four steps

Check, swap the risky, prepare properly, use in time.

Check — Date and condition.1CheckDate and condition.
Swap — A safe choice.2SwapA safe choice.
Prepare — Clean and thorough.3PrepareClean and thorough.
In time — No delay.4In timeNo delay.
CleanHands and surfaces.
CookGerms die.
ColdGrowth slows.

06Key points at a glance

TopicIn brief
BarbecuesOver charcoal meat browns quickly outside; make pieces smaller and check the middle.
ColourBrown does not always mean cooked; a thermometer is more reliable.
NeutropeniaWhen neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.
General rulesThis section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.

07Key terms

Mince
Ground meat.
Tartare
A dish of raw chopped meat.
Foodborne infection
An infection spread through food or water.
Neutropenia
Low neutrophils.

08Key points

  • Cook it through.
  • Use a thermometer.
  • Separate utensils.
  • When in doubt, throw it out.
  • Call if you have a fever.

09Frequently asked questions

Can I order a medium steak?

During treatment order it well done.

Do sausages need cooking too?

Yes; heat them until steaming.

Are these rules for ever?

No. They are usually relaxed as blood counts recover; your team will say.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Can I order a medium steak?

  2. Do sausages need cooking too?

  3. Are these rules for ever?

My questions

12Sources

  1. World Health Organization. Five Keys to Safer Food manual
  2. World Health Organization. Food safety fact sheet
  3. U.S. Food and Drug Administration. Safe Food Handling
  4. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  5. National Cancer Institute (NCI). Constipation and Cancer Treatment
  6. World Health Organization (WHO). Drinking-water — fact sheet
  7. U.S. Food and Drug Administration (FDA). Grapefruit Juice and Some Drugs Don’t Mix
  8. National Center for Complementary and Integrative Health (NCCIH). Using Dietary Supplements Wisely
  9. National Cancer Institute (NCI). Fatigue (PDQ®) – Patient Version
  10. National Cancer Institute (NCI). Sleep Disorders (PDQ®) – Patient Version
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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