Funny thing is that you are much more likely to get food poisoning from salads than from anything else, including raw meat like you would find in a "tartare". B

Funny thing is that you are much more likely to get food poisoning from salads than from anything else, including raw meat like you would find in a "tartare". But yes, cooking meat products at a certain temperature ensures safety because normally no bacteria should be able to survive those temperatures. But at the same time, we also do it because it tastes better that way, it's pre-processed for digestion and we can come up with lots of creative ways to mix and match with other types of foods. Reducing it to a safety measure is extremely shortsighted. In fact, I wish vegetable processing was held up to the same standard, because in the end you are much more likely to have trouble with this part of your food. If you have digestion problems, chances are it is most likely poorly processed beans/veggies or bacteria on raw veggies...