According to the cooking traditions of our mothers and grandmothers, pork should be cooked all the way through. When I was a kid, I was told that raw pork was not allowed because it could cause trichinosis.
Even though some sources say that trichinosis is almost impossible to get around the world, people are still afraid to eat pork that isn’t well done, with just a bit of pink in the middle. Of course, trichinosis isn’t the only pathogen that can be found in meat. Eating raw meat from a pig, cow, or chicken does come with some risks.
We went to a cool little restaurant in Chiang Mai, Northern Thailand, called Tong Tem Toh. It’s very popular with locals, which is always a good sign, and it serves mostly Thai food that is popular in this area.
A fermented version of the sausage is served with fresh cabbage and ginger, which is delicious. Northern Thai food also has a lot of vegetable platters with nam prik (a spicy paste made of chilies, onions, garlic, and local herbs that makes even steamed vegetables interesting and tasty). Even though we liked everything, the dish that stood out and stuck with us the most was a banana leaf filled with fermented pork and topped with a raw egg.
My daughter, Lydia, said “the smell was repellent. There was nothing that made me want to eat this dish. There was no ROI [return on investment]. ”.
Wife Carolyn tried it and said, “I didn’t like the way it looked. I didn’t like the way it tasted. I didn’t like the way it felt in my mouth. ”.
The aged pork, which in this part of Thailand is called naem, had a slightly sour taste. The lactic acid fermentation that this meat goes through gives it its sour smell and taste and stops the growth of harmful pathogens like salmonella (though the raw egg on top of the naem may have made up for that). In this sense, fermentation is a way to “cook” the meat without heat.
Even though the fermentation process kills pathogens, eating raw, uncooked food is still a bit risky. That’s why there are often warnings about it on menus (I think insurance companies tell restaurants to put these warnings on to limit their liability and make customers happier). Because they don’t want to be sued, Five Guys on Lake Street probably put on their menu boards that all of their burgers are cooked “well done.” “If you want a medium-rare burger, go somewhere else. Five Guys doesn’t want to risk having someone come back and say that one of their burgers made them sick (reports of tainted food at Chipotle have had a big effect on their business, as we talked about last month).
Of course, most restaurants in Thailand don’t worry as much about lawsuits (their society isn’t as lawsuit-crazed as ours is). Still, I don’t think we ate at a single Thai restaurant that a U.S. inspector would have found clean. S. health department. It’s not really a complaint about Thai restaurants, but when you go out to eat in Thailand, don’t expect as much attention to cleanliness as you would in the US.
One of the best things about traveling is trying new foods. If the food is generally eaten by people in the country I’m visiting, then I will try it at least once, no matter how strange it is. To be safe, I always carry a vial of Cipro (a broad spectrum antibiotic) in my backpack. This is because eating strange and exotic foods could be harmful. I’ve never needed to use it.
Nam sausage, a popular fermented pork sausage in Southeast Asian cuisine, is a delicacy that often leaves eaters wondering – is it actually safe to eat? With its sour flavor and beloved status in many regions, Nam sausage appears tempting, but it does come with some risks. In this article, we’ll break down everything you need to know about the safety of eating Nam sausage.
What Exactly is Nam Sausage?
Nam sausage is a type of fermented pork sausage originating from Southeast Asia, mainly Thailand and Laos. It’s made from a mixture of lean minced pork, shredded pork skin, and seasoning This mixture gets wrapped in either leaves or plastic wrap and left to ferment naturally for around 24 hours before eating.
The fermentation process is key, as it gives Nam sausage its signature sour flavor. It also allows lactic acid bacteria to grow helping preserve the sausage and prevent harmful bacterial growth. A specific strain called Lactobacillus curvatus is commonly used in Nam sausage production for its pathogen-inhibiting effects.
Potential Health Risks of Eating Nam Sausage
While many love the tangy taste of Nam sausage, several potential health risks are associated with eating it:
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Parasites and bacteria: Studies have detected parasites and harmful enteropathogenic bacteria in some samples of Nam sausage. Proper fermentation helps control this, but contamination can still occur.
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Short shelf life: Due to the fermentation process, Nam sausage spoils rapidly. Eating it past its prime increases foodborne illness risks.
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High salt/fat content: Like many processed meats, Nam sausage is high in saturated fat and salt. This may increase disease risks if eaten in excess.
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Carcinogens: Traditionally-made Nam sausage involves smoking, which can produce cancer-causing chemicals called polycyclic aromatic hydrocarbons.
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Biogenic amines: Fermentation causes biogenic amines to accumulate in Nam sausage, which may produce negative health effects for some people.
Tips for Safer Nam Sausage Consumption
If you want to add Nam sausage to your diet, here are some tips to reduce risks:
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Purchase from reputable sources: Opt for brands that follow good manufacturing practices and hygienic protocols.
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Check expiration dates: Only purchase/eat Nam sausage before its printed expiration date. Discard anything past its prime.
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Store properly: Keep refrigerated at 40°F or below and use within 2 days of purchase. Freeze for longer storage.
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Cook thoroughly: Heating Nam sausage to an internal temperature of 165°F helps kill parasites and pathogens.
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Portion control: Stick to reasonable serving sizes instead of overindulging to limit fat/salt intake.
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Look for “healthier” options: Some producers use processes like lowering salt content and adding probiotics to create safer products.
The Bottom Line: Is Nam Sausage Safe to Eat?
At the end of the day, Nam sausage carries higher foodborne illness risks than fresh meat if improperly handled. However, the fermentation process used to create it also inhibits many pathogens. So Nam sausage can be safe to eat if purchased fresh, stored correctly, and cooked thoroughly. Just be mindful of health risks associated with processed meats and practice portion control. With some basic precautions, you can safely enjoy this Southeast Asian delicacy!
First Time Trying Bouakham Nam Sausage
FAQ
Is nam sausage safe to eat raw?
Are you supposed to cook nam sausage?
What is the shelf life of NAM sausage?
Are sausages safe to eat?
Use the chart as a guideline for safe storage. Sausages are either uncooked or ready-to-eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
Are dry sausages safe to eat?
Dry sausages require more production time than other types of sausage and result in a concentrated form of meat. If the product is shelf stable and ready to eat, the product is not required to have a safe handling statement, cooking directions or a “Keep Refrigerated” statement.
Is sausage bad for You?
Saturated fat: One of the big health culprits of sausage can be found in the large amount of saturated fat it contains. The American Heart Association recommends less than 10% of your total calories come from saturated fat, which is only 23 grams per day on a 2,000-calorie diet.