Eating beef liver rare is generally not recommended. Beef liver has a high risk of harboring harmful bacteria and parasites, which are killed when cooked to recommended internal temperatures.
Is it safe to eat rare beef liver?
No, eating rare or raw beef liver is not considered safe. The United States Department of Agriculture (USDA) recommends cooking beef liver to an internal temperature of 160°F (71°C) to kill harmful bacteria like Salmonella, E. coli, and Listeria that may be present.
Eating undercooked or raw beef liver can increase your risk of foodborne illness. Symptoms may include nausea, vomiting, stomach cramps, and diarrhea. Certain groups like pregnant women, young children, older adults, and those with weakened immune systems are at higher risk for complications from foodborne illnesses.
Why is it unsafe to eat beef liver rare or raw?
There are a few reasons why beef liver is unsafe to eat rare or raw:
- High bacteria risk: Beef liver can harbor high levels of bacteria like E. coli and Salmonella. These bacteria are killed when cooked to recommended temperatures.
- Parasite risk: Liver can be infected with parasites like tapeworms and flukes. Freezing or cooking to proper temperatures kills any parasites present.
- Toxin risk: Liver may contain natural toxins like vitamin A, copper, and iron in high amounts. Cooking helps reduce some of these naturally occurring toxins.
- Mad cow disease risk: In some rare cases, liver may harbor prions that can cause mad cow disease. Prions are only destroyed at extremely high cooking temperatures.
What temperature should beef liver be cooked to?
To kill harmful bacteria, beef liver should reach an internal temperature of at least 160°F (71°C). Some experts recommend cooking to 165°F (74°C) or above as an extra safety precaution.
Use a food thermometer to check the internal temperature when cooking liver. Insert the thermometer into the thickest part of the liver to ensure it reaches a safe internal temperature throughout.
Beef liver may be pink or slightly reddish even when cooked to a safe temperature. Don’t rely on color alone to determine doneness.
Is it okay to eat beef liver medium or medium rare?
No, it is not considered safe to eat beef liver at medium or medium rare doneness. A medium rare temperature is typically 130-140°F (54-60°C) internally, which is not high enough to destroy potentially harmful bacteria.
Cooking liver to medium (about 145-160°F or 63-71°C internally) may kill some bacteria, but does not guarantee safety. Cooking to well done (over 160°F/71°C) is necessary to maximize safety when consuming beef liver.
What are the signs of undercooked liver?
Here are some signs that beef liver may be undercooked:
- Color: Liver that is still red, pink, or only lightly browned on the outside.
- Texture: Liver that is soft, mushy, or gelatinous-looking.
- Juiciness: Liver that releases a lot of red or pink juices.
- Doneness: Liver that is rare or medium rare when cut into.
- Temperature: Liver with an internal temperature under 160°F (71°C).
If your cooked liver shows any of these characteristics, return it to the heat until well done and 160°F (71°C) or hotter in the thickest area.
Can you get sick from eating medium or rare liver?
Yes, you can get sick from eating undercooked beef liver. Consuming medium or rare liver increases your risk of foodborne illness.
Potential symptoms include:
- Nausea
- Vomiting
- Abdominal cramps
- Diarrhea
- Fever
- Headache
- Fatigue
- Muscle aches
Symptoms usually appear within 1-3 days after eating undercooked liver. In healthy people, symptoms typically resolve on their own. But certain groups are at higher risk of developing serious complications that may require medical treatment.
Which groups are at higher risk from undercooked liver?
The following groups have a greater chance of getting severely ill from consuming undercooked liver:
- Pregnant women: Undercooked liver may cause miscarriage, stillbirth, or illness in newborns.
- Young children: Their immune systems are still developing.
- Older adults: Less able to fight off foodborne illnesses.
- Those with weakened immune systems: Transplant patients, cancer patients undergoing chemotherapy, people with HIV/AIDS.
- People with chronic diseases: Liver disease, kidney disease, diabetes, etc.
These groups should take extra care to cook beef liver thoroughly to recommended safe temperatures.
What foodborne illnesses can undercooked liver cause?
Here are some of the main foodborne illnesses that can result from eating undercooked beef liver:
- Salmonella – Causes diarrhea, fever, and abdominal cramps. Usually resolves on its own, but can be deadly for high-risk groups.
- E. coli – Symptoms include severe stomach cramps, bloody diarrhea, and vomiting. Can lead to kidney failure in some cases.
- Campylobacter – Diarrhea, cramping, fever, and nausea. Typically lasts 1 week. Can spread to bloodstream in those with compromised immune systems.
- Listeria monocytogenes – Headache, stiff neck, confusion, balance issues. Can be fatal for fetuses/newborns and those with weak immune function.
Seek medical attention if foodborne illness symptoms persist or become severe after eating undercooked beef liver.
Can you get parasites from undercooked liver?
Yes, undercooked beef liver may transmit parasitic infections like:
- Tapeworms – Can grow up to 30 feet long in the intestines and cause mild symptoms or none at all.
- Flukes – Microscopic parasites that can damage the liver, lungs, and other organs.
- Toxoplasma – Usually causes no symptoms but can be dangerous for pregnant women and those with weak immune systems.
Freezing liver for 2+ weeks at subzero temperatures or cooking thoroughly kills any parasites present. Have your doctor test for parasites if experiencing severe gastrointestinal symptoms after eating undercooked liver.
What are the risks of vitamin A toxicity from liver?
Beef liver contains extremely high amounts of vitamin A. Eating more than the recommended serving of liver could lead to vitamin A toxicity.
Symptoms may include:
- Headache
- Dizziness
- Nausea
- Joint pain
- Vision issues
- Coma in severe cases
Pregnant women are at particular risk as excess vitamin A can cause birth defects. Avoid liver if pregnant unless foods are well-cooked. Moderation is key when eating liver.
Can you get mad cow disease (BSE) from rare liver?
The risks are very low, but theoretically possible. Mad cow disease is caused by prions that can infect cattle liver and other organs.
Extremely high cooking temperatures over 600°F (316°C) are required to fully destroy prions. So there is a small chance prions could survive in rare or medium-rare liver.
However, mad cow disease is now very rare due to strict cattle feeding regulations. Talk to your doctor if concerned about mad cow disease risk from consuming beef liver.
Tips for cooking beef liver safely
Here are some tips to ensure beef liver is cooked safely to prevent foodborne illness:
- Bring liver to an internal temperature of at least 160°F (71°C). Use a food thermometer to verify doneness.
- Cook liver all the way through until uniformly browned outside, not pink inside.
- Avoid pan-frying or searing alone. Also braise, bake, or simmer to cook through.
- If pan-frying, keep heat lower and cook for longer to cook interior.
- Roast in a 350°F (177°C) oven to medium doneness (about 8 minutes per 1/2 inch thickness).
- Boil, simmer, or braise liver for at least 3-5 minutes after browning.
- Marinate liver in lemon juice, wine, vinegar, or milk which can help destroy bacteria.
Alternative preparation methods for beef liver
If the taste, texture, or appearance of well-cooked liver doesn’t appeal to you, some alternative preparation methods may make it more palatable:
- Liver pâté – Puréed or chopped liver cooked into a spread. The additional cooking helps destroy bacteria.
- Braunschweiger – A cooked, smoked liver sausage.
- Liverwurst – Finely ground liver that is smoked or cooked again inside sausage casing.
- Canned liver – Extensive heat processing helps make canned liver products shelf-stable.
These products have undergone sufficient cooking or processing to make them safer options than raw or rare fresh liver. But they still require refrigeration after opening.
Should pregnant women avoid liver entirely?
Pregnant women don’t necessarily need to avoid liver completely. But extra precautions should be taken:
- Cook fresh liver thoroughly until well done.
- Limit portion size to 2-3 ounces a week at most.
- Avoid uncooked pâtés, meat spreads, smoked liverwurst.
- Avoid liver and supplements high in vitamin A.
- Consult your doctor about vitamin A needs.
Following these guidelines helps minimize risks from bacteria, parasites, toxins, and excess vitamin A when eating beef liver while pregnant.
Summary
In summary, beef liver should never be consumed raw or rare. Cook all beef liver to an internal temperature of at least 160°F (71°C) to minimize the risks of foodborne illness and potential toxicity.
Alternative preparation methods like liver pâté, braunschweiger, canned products ensure optimal safety and palatability. Pregnant women can include cooked liver in moderation as part of a balanced diet.
Always use a food thermometer and cook liver thoroughly. Take extra care handling, prepping, and storing liver properly. Following food safety guidelines allows even high-risk groups to enjoy beef liver safely.
