00:00Why can you eat rare steak but not rare chicken?
00:04Have you ever noticed restaurants offer steak at various levels of doneness but never rare chicken?
00:09No business wants to risk food poisoning liability.
00:13According to the CDC, raw chicken can contain harmful bacteria like salmonella, campylobacter, or clostridium.
00:20Unlike steak, where bacteria exist only on the surface and are killed when seared,
00:25chicken meat is porous, allowing bacteria to penetrate deeper.
00:28Salmonella affects over a million Americans annually, with 26,500 hospitalizations and 420 deaths.
00:38Symptoms include fever, stomach pains, diarrhea, and vomiting.
00:42Many foods can be safely eaten raw, including steak tartare, beef carpaccio, soaked lentils, wild rice, fermented foods, nuts, seeds, fruits, vegetables, and seafood like sushi.
00:54However, raw seafood carries risks of parasites and pollutants.
01:00Minimize risk by consuming fish frozen at minus 20 degrees Celsius for a week from reputable sources.
01:06The structure of meat determines its safety when rare.
01:09While many foods can be eaten raw, chicken should always be thoroughly cooked.
01:13Even with safe raw foods, proper storage and handling are essential to prevent contamination.
01:20Always consume raw dishes at establishments with high hygiene standards.
01:24In conclusion, understanding why some foods can be eaten raw while others require thorough cooking is crucial for food safety and preventing illness.
01:32Different meats have different risks based on their structure, with chicken being particularly dangerous when undercooked due to its porous nature that allows bacteria to penetrate deep into the tissue.
01:42In conclusion, understanding why some foods can be eaten raw, with chicken being eaten raw, with chicken being eaten raw, with chicken being eaten raw, with chicken being eaten raw.
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