What You Should Know About Mett

In some parts of the world, Mett rolls would be unthinkable: the Japanese, for example, would shudder if they had to eat raw pork. But the same applies to us: Mett is not without.

What is mett?

Mett is nothing more than raw – i.e. unroasted – pork . “It consists of raw pork muscle meat with some fat attached, which is minced with a meat grinder,” explains Gero Jentzsch, spokesman for the German Butchers’ Association in Frankfurt. Pork mince doesn’t actually contain any other ingredients.

Salt, onions and spices are only used for Hackepeter – also known as Thuringian Mett. Mett rolls are very popular in Germany. Eating raw pork is unimaginable in Japan or the United States. Even in the EU , we’re the only ones who like raw pork.

How dangerous is mett?

Mett is not dangerous, but it does pose risks for certain groups of people. The reason: Since it was turned through the meat grinder, its components have a relatively large surface area. Microorganisms have ideal propagation conditions on this surface. Salmonella, campylobacter, E. coli including EHEC, yersinia, listeria, but also viruses and parasites can be transmitted through raw meat .

“Particularly sensitive groups of people, such as small children, pregnant women, the elderly or people with a weakened immune system, should therefore not eat these foods raw,” says Silke Restemeyer from the German Society for Nutrition. At the NRW consumer advice center in Düsseldorf, the experts go one step further because of a possible health risk and generally advise against consuming mett: “We cannot recommend mett, but it doesn’t come out of people’s heads,” says Sabine Klein from the consumer center.

Yersinia trigger gastrointestinal diseases

A study by the Robert Koch Institute has shown that raw pork meat is the highest risk factor for yersiniosis. This is caused by bacteria called Yersinia. They cause gastrointestinal diseases. Campylobacter also leads to intestinal infections and can also be transmitted through raw meat. Poultry meat that is eaten too raw is even more likely to transmit these bacteria than pork.

Transmission through Listeria is particularly dangerous. These bacteria can cause the dangerous infectious disease listeriosis. The listeria finally get into our gastrointestinal tract through the food. This can result in vomiting, diarrhea or fever . In rare, more serious cases, Listeria affects organs such as the brain or the meninges, where they can cause purulent infections that can even be fatal . In 2018, 32 people died in Germany.

There also seems to be a trend towards more Listeria infections . In recent years, significantly more people have contracted and died from severe listeriosis. The European Food Safety Authority (EFSA) even says: Our sustainability efforts are to blame because we eat food past the best-before date. Then the hygiene regulations could no longer be observed. Another possible cause: There are simply more and more older people who have a weaker immune system – and are therefore more likely to suffer from possible listeriosis.

What is the risk of salmonella?

Hardly any other food is associated with salmonella infection as often as raw pork meat. This is the result of a study by the Lower Saxony Health Department. Salmonella belonged to the group of zoonotic pathogens. Zoonoses are infectious diseases that can be transmitted from animals to humans. Salmonella are mainly found in the intestines of birds and mammals.

The interesting thing here is that the disease usually runs its course without symptoms in the infected animals, so that it goes unnoticed. If, on the other hand, salmonella are transmitted to the human organism, this can lead to what is known as salmonellosis. The symptoms are diarrhea, vomiting, headache, fever or fatigue. If the bacterium gets into the bloodstream, this can even be life-threatening, according to the European Food Safety Authority (EFSA).

Salmonella infections are declining

According to information from the Federal Institute for Risk Assessment (BfR), salmonellosis can also result in even more serious health problems. However, the number of salmonellosis diseases in Germany has fallen significantly over the past decade: while 55,408 cases were reported in 2007, in 2019 there were only 13,693 cases.

In order to avoid salmonella infections, food should actually be heated to 75 degrees Celsius (temperature in the core) for at least ten minutes. At just 55 degrees, it takes an hour for the risk of salmonella contamination to decrease sufficiently. Freezing does not kill the bacteria.

When does mett go bad?

Minced meat bought at the meat counter in the supermarket should be put in the fridge as soon as possible and used up on the day of purchase, advises nutritionist Silke Restemeyer from the German Society for Nutrition in Bonn. Fresh minced meat in pre-packaged packaging must be marked with a use-by date – i.e. with the note: “Use by xy ” – and a description of the storage temperature to be observed.

After the use by date, raw minced meat should no longer be consumed. The BfR also advises turning the refrigerator down to four degrees if raw meat is stored in it. Then germs can multiply less well. Especially with Mett, it is also important to pay attention to hygiene and to wash used boards or knives immediately.

Why can’t pregnant women eat it?

Experts generally advise pregnant women not to eat raw minced meat. The Robert Koch Institute (RKI) warns that there is a risk that pregnant women will contract listeria or salmonella or become infected with what is known as toxoplasmosis.

Toxoplasmosis is an infectious disease that primarily affects cats. The pathogen is a parasite, more precisely: Toxoplasma gondii. Pigs or lambs can ingest these parasites relatively easily via their eggs, which the cats excrete with the feces and then lie around on the ground. The parasites can thus establish themselves in the animals and form tissue cysts in the muscles or in the brain. Finally, people can become infected through raw or undercooked pork. This is particularly tricky for pregnant women, because toxoplasmosis can also be transmitted to the unborn child – but only from the sixth to tenth week of pregnancy. Only then is the placenta permeable enough for these parasites. If the embryo or fetus becomes infected,

Salmonellosis is not uncommon for pregnant women either: vomiting, diarrhea and a general weakening of the immune system can be the consequences. This is not healthy for either the pregnant woman or the baby.

If listeria gets into the blood, it becomes dangerous

An infection with Listeria would be even worse. The bacteria could get into the uterus via the bloodstream and also into the bloodstream of the growing baby. The bacteria could trigger listeriosis, which could also be passed on to the baby. If left untreated, this infectious disease can lead to fetal death.

Pregnant women should therefore also avoid salami, cold-smoked fish or raw milk cheese . Listeria can also be found on these foods again and again, warns the European Food Safety Authority.

Is raw meat unhealthy just because of the germs?

When it comes to raw meat, consumers should be careful, especially because of the germs. However, large amounts of raw meat can cause other problems as well. They are generally difficult to digest and can easily lead to abdominal pain. However, there are no studies on such complaints – and therefore no scientific evidence either, explains nutritionist Silke Restemeyer from the German Society for Nutrition in Bonn.