Timeline for Is it safe to assume that potential pathogens are only present on the surface of animal meats?
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 30, 2020 at 12:47 | comment | added | Tetsujin | @moscafj - I'd rather stick pins in my eyes ;)) | |
| Oct 30, 2020 at 12:22 | comment | added | moscafj | @Tetsujin...@GdD... see: chefsteps.com/activities/chicken-tartare | |
| Oct 30, 2020 at 10:00 | comment | added | Tetsujin | The risk is actually higher in the US than EU, because of legislation on poultry vaccination. | |
| Oct 30, 2020 at 9:46 | comment | added | GdD | I can't agree with you on this. Even if I bought a chicken from a very reputable source I would always cook it to a safe temperature as there's still a relatively high risk. | |
| Oct 30, 2020 at 9:42 | comment | added | SZCZERZO KŁY | @GdD hence "examined meats from certified source". You can find salmonella in air proof eggs, game meats can have parasites inside muscles. Controled and checked for pathogens are the key. Otherwise we would be talking "there is also salmonella on vegies". | |
| Oct 30, 2020 at 9:36 | comment | added | Tetsujin | Indeed. No-one ever asked if you want your chicken burger rare, medium or well. | |
| Oct 30, 2020 at 9:34 | comment | added | GdD | Chicken can have salmonella in it, I would not assume the inside of chicken is safe. | |
| Oct 30, 2020 at 9:11 | history | answered | SZCZERZO KŁY | CC BY-SA 4.0 |