The bacteria reside in the surface of the meat, which is why you can pretty much briefly sear the outside of a steak and have it bloody in the middle and be fine.
If you grind up the meat, it’s all surface now.
That wiki mentions it has become less common due to all the potential health issues. If you do the mincing at the time you prepare the meal, it’s likely less of an issue. But making this from US ground bread out of a carton, you’re asking for trouble.
The bacteria reside in the surface of the meat, which is why you can pretty much briefly sear the outside of a steak and have it bloody in the middle and be fine.
If you grind up the meat, it’s all surface now.
That wiki mentions it has become less common due to all the potential health issues. If you do the mincing at the time you prepare the meal, it’s likely less of an issue. But making this from US ground bread out of a carton, you’re asking for trouble.