Tartare is in reference to the Tartars/Tatars, a nomadic people who rode with the Mongols.
In the past the raw meats used were beef or horse meat.
Preparation: Fresh lean beef is ground and mixed with spices, onions or other additives. It is usually eaten uncooked the same day as it is prepared.
Pathogens that can be acquired with uncooked beef include:
(1) pathogenic E. coli
(2) Salmonella
(3) Toxoplasma gondii
(4) Taenia saginata
(5) Listeria
The risk of infection is affected by a number of factors:
(1) use of packaged ground beef rather than grinding fresh lean meat
(2) failure to refrigerate properly
(3) storing the meat for several days
(4) unfamiliar with how to prepare
(5) failure to use a clean meat grinder
Some additives like Worcestershire sauce may some antibacterial activity.