What is the primary risk associated with undercooked meat?

The primary risk associated with undercooked meat is foodborne illness due to pathogens. Undercooked meat can harbor harmful bacteria, parasites, and viruses that can survive cooking if the internal temperature is not sufficient to eliminate them. Common pathogens found in undercooked meat include Salmonella, E. coli, and Listeria, among others. When ingested, these pathogens can cause a range of illnesses, from mild gastrointestinal discomfort to severe health complications, including hospitalization and death in some cases.

Proper cooking of meat is essential to ensure that these harmful microorganisms are killed, thus reducing the risk of foodborne illness. While the other choices may be relevant in certain contexts, they do not represent the immediate health risks that undercooked meat poses compared to the potential for serious illness from consuming contaminated food.