Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why can you eat Beef raw but not Chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why can you eat Beef raw but not Chicken?),it will help you,my kids.
Answer:
Technically you can eat chicken raw, but the chance of bacteria is greater in chicken. Beef is irradiated and lessens the chance of bacteria. Chicken is not.
i am a vegetarian
You can't eat either raw!!!
I would not eat anything raw cooking it kills all the bacteria
Whenever you eat any meat raw there is always a risk of illness. Chicken can carry salmonella, among other things, and must be cooked thoroughly before eating to prevent illness.
Beef comes in a variety of ways: Ground beef should always be cooked thoroughly, as during the grinding process, the bacteria present gets mixed throughout. Steaks on the other hand should be cooked thoroughly, but can be cooked less to taste with minimal risk. The reason for this is when the steak is cut, the bacteria mostly stays on the outside of the cut, so cooking the outside should kill most of the bacteria.
And most importantly, remember to store at temperatures lower than 40 degrees F, as temperatures higher than that promote rapid bacteria growth.
I eat both raw if they are fairly fresh. So do my dog and my fish.
Beef and even pork{only one variety of German pork and even certain fresh fish, can be eaten raw} only if you are sure it is not contaminated by Salmonella, Ecolie(spelling) or other various harm full antigens.
Chicken (most poultry including eggs and other small animals) is more likely to get contaminated by this antigens because of its size and during dressing process(removing guts, feathers...).
If you are sure to clean the egg completely you can eat it raw also, but must be very sure.
Even raw vegetable can be a problem, as indicated by recent news items.
This question came up in class when I took microbiology.
johanna7 has it 100% correct!
Even "rare" beef has been exposed to an open flame for 15 sec or more -this is a standard method for sterilizing for infectious bacteria in the Laboratory . . . and the kitchen!
The unexposed insides of beef cuts are already "considered sterile" as ( I quote the professor with the multiple doctorates ):" beef does NOT USUALLY [the capitals show a louder tone of voice] harbor bacteria that is harmful to humans."
Note[from me]: "Mad cow" is a VIRUS not Bacteria!!
She further made statements to the effect that dishes like steak tartar or steak Diane depend on the vinegar to "pickle" the meat - another way to kill bacteria . . .NOT acceptable in the Lab.
The" salmonella, among other things" that johanna7 mentions permeates the cells in chicken - cook it well!
The Gourmet's call for "leaving it a little pink" is simply volunteering to spend two LONG weeks with food poising!
I believe that this is because people long ago learned that undercooked chicken regularly makes people sick, but rare steaks were much less likely to make people sick.
Firstly, in beef, the most common bacterial contaminant is E. coli, and in chicken, the most common one is Salmonella. Most strains of E. coli are not pathogenic (causing disease), while most strains of Salmonella are pathogenic. The E. coli strains that do cause disease are newer than disease causing Salmonella. So, historically, eating undercooked beef was safer than eating undercooked chicken.
Johanna is absolutely right about the necessity of fully cooking ground beef.
Other answers, however were not correct. Some beef is irradiated, and some chicken is irradiated. All irradiated meat must be labeled, and is much less common than not irradiated meat. The FDA has determined that irradiated food is safe for consumption.
Eggs should not be washed. Read the link to the USDA website on that.
Mad Cow is caused by a prion, which is a protein, and not a virus. There's a link for that too.
I also added links to the USDA recommendations on meat and poultry handling.
Ewwwwwwwww !!!
Have you tried it? Well as a health warning, you should never eat raw any at all. They contain very bad micro organisms that will make you sick in the long run.
Some guy called Sal Monilla. He won't let you.
You shouldn't eat either raw. You can get hepatitus from raw beef and salmonella from raw chicken. Neither is pleasant. Hepatitus can KILL you however.
You cannot eat beef nor chicken raw unless you in uncivilised world or too desperate. You must have heard people saying how do you like you beef beef to be cooked and answer well cooked or raw medium. This is still cooked but little before is well cooked or overcooked. Chicken carry bacteria its call salmonella which can cause food poisoning. Well beef is also need to be cooked due to few other reason one is MAD COW disease. Which still is arguable if Mad caw can spread with infected beef meat and not having well cooked. Spartan
Visit a poultry processing plant and you'll see why. It's samonella.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Why can you eat Beef raw but not Chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why can you eat Beef raw but not Chicken?),it will help you,my kids.
Answer:
Technically you can eat chicken raw, but the chance of bacteria is greater in chicken. Beef is irradiated and lessens the chance of bacteria. Chicken is not.
i am a vegetarian
You can't eat either raw!!!
I would not eat anything raw cooking it kills all the bacteria
Whenever you eat any meat raw there is always a risk of illness. Chicken can carry salmonella, among other things, and must be cooked thoroughly before eating to prevent illness.
Beef comes in a variety of ways: Ground beef should always be cooked thoroughly, as during the grinding process, the bacteria present gets mixed throughout. Steaks on the other hand should be cooked thoroughly, but can be cooked less to taste with minimal risk. The reason for this is when the steak is cut, the bacteria mostly stays on the outside of the cut, so cooking the outside should kill most of the bacteria.
And most importantly, remember to store at temperatures lower than 40 degrees F, as temperatures higher than that promote rapid bacteria growth.
I eat both raw if they are fairly fresh. So do my dog and my fish.
Beef and even pork{only one variety of German pork and even certain fresh fish, can be eaten raw} only if you are sure it is not contaminated by Salmonella, Ecolie(spelling) or other various harm full antigens.
Chicken (most poultry including eggs and other small animals) is more likely to get contaminated by this antigens because of its size and during dressing process(removing guts, feathers...).
If you are sure to clean the egg completely you can eat it raw also, but must be very sure.
Even raw vegetable can be a problem, as indicated by recent news items.
This question came up in class when I took microbiology.
johanna7 has it 100% correct!
Even "rare" beef has been exposed to an open flame for 15 sec or more -this is a standard method for sterilizing for infectious bacteria in the Laboratory . . . and the kitchen!
The unexposed insides of beef cuts are already "considered sterile" as ( I quote the professor with the multiple doctorates ):" beef does NOT USUALLY [the capitals show a louder tone of voice] harbor bacteria that is harmful to humans."
Note[from me]: "Mad cow" is a VIRUS not Bacteria!!
She further made statements to the effect that dishes like steak tartar or steak Diane depend on the vinegar to "pickle" the meat - another way to kill bacteria . . .NOT acceptable in the Lab.
The" salmonella, among other things" that johanna7 mentions permeates the cells in chicken - cook it well!
The Gourmet's call for "leaving it a little pink" is simply volunteering to spend two LONG weeks with food poising!
I believe that this is because people long ago learned that undercooked chicken regularly makes people sick, but rare steaks were much less likely to make people sick.
Firstly, in beef, the most common bacterial contaminant is E. coli, and in chicken, the most common one is Salmonella. Most strains of E. coli are not pathogenic (causing disease), while most strains of Salmonella are pathogenic. The E. coli strains that do cause disease are newer than disease causing Salmonella. So, historically, eating undercooked beef was safer than eating undercooked chicken.
Johanna is absolutely right about the necessity of fully cooking ground beef.
Other answers, however were not correct. Some beef is irradiated, and some chicken is irradiated. All irradiated meat must be labeled, and is much less common than not irradiated meat. The FDA has determined that irradiated food is safe for consumption.
Eggs should not be washed. Read the link to the USDA website on that.
Mad Cow is caused by a prion, which is a protein, and not a virus. There's a link for that too.
I also added links to the USDA recommendations on meat and poultry handling.
Ewwwwwwwww !!!
Have you tried it? Well as a health warning, you should never eat raw any at all. They contain very bad micro organisms that will make you sick in the long run.
Some guy called Sal Monilla. He won't let you.
You shouldn't eat either raw. You can get hepatitus from raw beef and salmonella from raw chicken. Neither is pleasant. Hepatitus can KILL you however.
You cannot eat beef nor chicken raw unless you in uncivilised world or too desperate. You must have heard people saying how do you like you beef beef to be cooked and answer well cooked or raw medium. This is still cooked but little before is well cooked or overcooked. Chicken carry bacteria its call salmonella which can cause food poisoning. Well beef is also need to be cooked due to few other reason one is MAD COW disease. Which still is arguable if Mad caw can spread with infected beef meat and not having well cooked. Spartan
Visit a poultry processing plant and you'll see why. It's samonella.
correctness,It's Non-profit and only for informational purposes.
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