> > I've been intrigued by the posts on eating raw meats/fish. The beef > > will arrive hard frozen. Does anyone know how safe it would be for me > > to just thaw it and eat? -20C for 7 days or -35C for 15 hours will kill parasites (most freezers at set at -18C or higher). Freezing temperatures will stop the growth of bacteria, but not necessarily kill bacterial pathogens. Similarly, some viruses can survive freezing temperatures (viruses generally have much lower infective doses than pathogenic bacteria). > I occasionally eat raw supermarket beef. It is ok. Better to marinade > it in something to kill some of the germs first, I suppose. Ground beef is not safe to eat raw - ever! With steaks or roasts, pathogens (if present), are located on the surface of the meat and can be killed by searing under heat. Agents which lower the pH (increase the acidity), such as lemon juice, may have some bacteriostatic effect but this technique has generally not been scientifically validated. Rob