Why is it that chicken and pork have to be well cooked to eat them safely?!
Why is it that chicken and pork have to be well cooked to eat them safely?
I was just cooking my minced beef for a bolognese sauce and wondering to myself - I know that in the days before refrigeration this was a big deal, and I certainly cook both chicken and pork so that the juices run clear, but do I need to?
Are there different bacteria for chicken and pork? Are they more prone to going off? I would love to know a scientific reason!
Answers:
If you knew how the meats are processed in this and any other country, you would do well to cook everything well. I applied once at a Chicken processing plant, they showed me a video to find out if it was really the kind of work I wanted to be doing. I didn't think I'd ever eat chicken again.
Also you hear about E. Coli. Which comes from animal poop, salmanella, trichionoisis(parasites). I'm almost surprised we haven't heard of anthrax in our meats.