Charred is incorrect preparation. Food should be prepared in such a way that all parasites and pathogens are killed. In foods where it is possible, some Maillard reaction products are desirable. But you should not ever be burning your food if you can help it.
You could get by with just Pasteurizing all your food (or cooking sous vide), but any meat or fish you will probably want to sear for about 3 minutes per side before eating, because it just tastes better that way. The mutagenic products of the Maillard reaction are far more dangerous to bacteria than to mammals.
You could get by with just Pasteurizing all your food (or cooking sous vide), but any meat or fish you will probably want to sear for about 3 minutes per side before eating, because it just tastes better that way. The mutagenic products of the Maillard reaction are far more dangerous to bacteria than to mammals.