Bloodborne illnessesĪs with raw meat, blood can contain harmful bacteria and pathogens that can cause food poisoning and pass on diseases such as hepatitis B, hepatitis C, norovirus, or HIV. Blood is prone to bacterial growth, so ingesting more than a small amount could increase your risk of infection and other illnesses.ĭrinking blood could increase the risk of particular medical conditions. Ingesting raw blood in any significant quantity could be dangerous, especially if the blood wasn’t collected hygienically.

The Academy of Nutrition and Dietetics recommends cooking ground beef, veal, pork, or lamb to an internal temperature of 160☏ and steaks, roasts, or chops to an internal temperature of 145☏. Chowing down on a medium-rare steak or a blood sausage link usually won’t have any ill effects, though food poisoning can still be a concern. Blood would also be considered raw and potentially carry similar foodborne illness and food poisoning risks.ĭrinking animal blood may be generally safe in very small quantities. The Centers for Disease Control (CDC) lists foods associated with foodborne illness such as chicken, beef, turkey, and raw eggs.

Humans, who found their meat tasted better cooked, didn’t develop as many digestive protections. Drinking raw blood is not a safe practice.Ĭarnivorous animals eat raw meat and blood, so why can’t humans? Animals in the wild have anatomy that developed over time to counter the bacteria and foodborne pathogens that can otherwise cause harm.

Blood & Bitcoin by L.A. Witt