What is the primary risk associated with consuming raw or undercooked animal products?

The primary risk associated with consuming raw or undercooked animal products is foodborne illnesses. Raw or undercooked meat, poultry, seafood, and eggs can harbor harmful bacteria, viruses, and parasites that may lead to severe gastrointestinal infections. Common pathogens such as Salmonella, E. coli, and Listeria can cause serious health issues when these foods are not properly cooked to safe temperatures. Foodborne illnesses often manifest as symptoms like nausea, vomiting, diarrhea, and abdominal cramps, and they can pose significant risks, particularly to vulnerable populations such as children, the elderly, and individuals with weakened immune systems.

While excessive fat intake, key nutrient deficiencies, and allergies can also be dietary concerns, they are not directly associated with the immediate dangers posed by consuming raw or undercooked animal products. This highlights the importance of proper cooking and food safety practices to mitigate the risk of foodborne diseases.