I would not agree with that opinion: "...But even there (Japan), people have been cautioned against taking a bite of undercooked chicken. In July, Japan's Ministry of Health, Labor and Welfare warned that food poisoning is a serious risk of eating raw chicken, and asked restaurants to revaluate their preparation practices—requesting chicken meat be cooked to a 75-degree internal temperature before it's served—in order to make it safer to ingest..... Chicken sashimi is often prepared by boiling or searing chicken for no more than 10 seconds, "which is an insufficient treatment to kill harmful microbes such as campylobacter and salmonella … on raw poultry," says Michael Doyle, regents professor of food microbiology at the University of Georgia's Center for Food Safety.
According to the ministry, campylobacter, a bacteria often found in the intestines of the chickens, is the culprit behind raw-chicken-related food poisoning. The bacteria is believed responsible for 60 percent of all bacterial food poisoning cases in Japan, according to the national newspaper Asahi Shimbun.
And, as Doyle says, campylobacter isn’t the only concern around the dish. Salmonella can be a problem as well."
I think I will stay clear.
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Notmyrealname DI Forum Luminary Highly Rated Poster Showcase Reviewer
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Liverpool fan DI Senior Member Showcase Reviewer
Also when I make chicken at home, cupboard and tools go to the dish, I don't use same for vegetables and transfer salmonella or campylobacter that way
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Liverpool fan DI Senior Member Showcase Reviewer
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Liverpool fan DI Senior Member Showcase Reviewer
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