this post was submitted on 25 Feb 2024
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I am not 100% sure, but salmonella does not live in the meat, it lives on the surface. If the surface was thermally processed and the salmonella killed, then it should be salmonella free. It just tastes badly, and there could be other things that are not salmonella but bad for you (I am not knowledgeable enough about this, so don't now for sure if there are).
But this is why it is OK to eat medium rare stake and tuna tartar.
This misinformation could kill someone. Steak and chicken are not the same and do not have the same heating requirements.
If you sear the outside of steak it will kill most harmful bacteria including salmonella. That is not true of chicken where the salmonella is more likely to be throughout the meat.
Please don't give out dangerous food safety misinformation.
the elite don't want you to know this, but it's safe to eat meals off the floor
I've saved thousands of dollars by not buying tables, chairs or plates
You can actually just eat the ducks in the park completely raw, while they are still alive. It's completely legal and the police cannot stop you from doing this to public ducks on public land.
Luxury! We just squeeze our food straight outta the tube into our mouths.
I was talking specifically about salmonella. As I said, the other bacteria likely can penetrate the chicken meat.
Salmonella can penerate chicken meat...the cdc recommends cooking chicken thoroughly to prevent specifically salmonella poisoning. Please stop trying to get people sick.
https://www.cdc.gov/foodsafety/chicken.html#:~:text=When%20cooked%2C%20chicken%20can%20be,Salmonella%2C%20or%20Clostridium%20perfringens%20germs.
TIL
You're on the right track, but not quite there.
You're right that rare steak is ok because the outside surface has been cooked killing external contaminants. But the contaminants in chicken can exist throughout the meat, therefore it needs to be brought to temp all the way through.
Fish and steak are totally different animals (pun intended) and the way they are handled after slaughter is completely different.
Chickens are dunked in a cold bath with a lot of other chickens after slaughter. This creates a lot of opportunity for cross contamination. Air chilling the chicken mitigates, but doesn't completely eliminate, this. It's still potentially dangerous to eat air chilled chicken undercooked because the structure of the meat still allows salmonella to more easily penetrate the muscle. Air chilling chicken at scale is a newer approach because it's always been cheaper to water chill it. Air chilled chicken is significantly more expensive to purchase.
Cattle are air chilled, but before they go in to be chilled, the carcass is gutted and washed out. Care is taken to ensure tainted meat is not present during the chilling phase. Chilling cattle is also an aging process that takes several days. You wouldn't eat a raw steak because pathogens do get on the surface of the meat, but they do have a hard time penetrating the muscle. So yeah, you sear or grill the outside to kill those pathogens. They certainly can get into the muscle so eating a steak at under 165°F does still carry risk of foodborne illness. Still, it's generally safe to do so.
The same can even be said of whole pork cuts. The USDA recommends at least 145°F with a 3 minute rest period.
As for fish, I don't know enough to assert anything, but I'll speculate that it's because fish is handled and chilled over ice very quickly and you're always eating whole cuts. Still, raw fish is risky and it's significantly safer to at least cook the outside. Don't let that stop you from trying raw sushi though.