1. Pathogenic bacteria

Animal products such as raw meat and seafood are at risk of being contaminated with pathogenic bacteria during processing, storage and transportation.

A recent U.S. report analyzing foodborne illnesses from 2008 to 2012 found that the four pathogens that caused the most food poisoning were E. coli, Salmonella, Campylobacter and Listeria monocytogenes.

The foods involved include chicken, beef, vegetables, fruits, dairy products and other foods we commonly eat.

Common bacterial contaminations include Salmonella on raw eggs, E. coli O157:H7 in raw beef, and Vibrio traumaticus in oysters.

2. Parasites

Another common safety concern with raw animal foods is parasites. Gingerbread worms, which parasitize the liver, can cause problems such as cirrhosis and blocked bile ducts.

Many people assume that saltwater fish is safe. Since seawater is salty, it won't have parasites. In fact, even raw fish made from sea fish is not as safe as you think. In fact, saltwater fish can also carry parasites that are equally capable of infecting humans. Among them, Anisakis is the most notorious. Salmon, salmon, tuna, sea bass, cod, striped bass, moray eel, grouper, herring, snapper, and many more can be infected by it, and if you are not careful about eating them, you will become infected.

As for meat, many people nowadays will eat sashimi made from beef and pork. Tapeworm-infected pork (commonly known as rice pork) or beef can be hazardous to human health if consumed carelessly. It is worth reminding here to avoid eating pork slaughtered by some "Nongjia" themselves, which are not quarantined and the risk is unknown.