It’s been known for a long time that several viruses play a part in the formation of cancer in humans. In beef, polyoma viruses has been discovered that can survive cooking and pasteurisation. To avoid the negative effects of the carcinogenic virus found in burger or bovine meat, make sure a) you don’t over-cook any meat by burning it (whilst carbon is not dangerous, the by-products formed by burning meats especially with barbecuing, causes the formation of carcinogens) and b) equally, as the title of this article suggests, under cooking it – or to be more specific, cooking the meat under 70 degrees will not fully deactivate the carcinogenic effects of the known carcinogenic viruses that are in bovine meat.
The safest way to cook meat is to boil, stew or steam at high temperatures for a considerable time to avoid the burning effects of frying and grilling. Regarding The most dangerous way to eat meat is to eat a constant level of a given dangerous product for many years and constantly expose your system and organs to it. Much better to mix and vary your food more like scavenging and eat fruits and vedge along side meat to minimise negative it’s effects. See the video below for full explanation of how to stop the effects of the polyoma virus in beef.