Raw ground beef was the source of two major salmonella outbreaks in 2024, according to a report from the Central Outbreak Group. The outbreaks, which affected 66 and 70 people respectively, were investigated last spring.

Authorities strongly advise against consuming or tasting raw meat due to the risk of infection. Epidemiologist Luise Müller noted an “unfortunate trend” among those who fell ill, as they had consumed the meat raw.

A total of 55 foodborne disease outbreaks were registered in 2024, which is nine fewer than in 2023. Salmonella infection via ground beef is relatively uncommon, with the last such outbreak occurring in 2019, according to Müller.

The first outbreak involved ground beef from England and affected people across several European countries. The second outbreak originated from Danish meat.

Senior researcher Brian Lassen advises against tasting raw meat during cooking, as it poses a risk. Sørine Quaade Møller of the Danish Veterinary and Food Administration recommends purchasing ground meat specifically intended for steak tartare if you wish to consume it raw.

The report also indicates that almost 30 percent of foodborne illness outbreaks are due to norovirus, often linked to restaurants and foods like raw oysters and frozen berries.