Welcome Visitor
Today is Saturday, October 21, 2017

Raw chicken craze not recommended

Comment     Print
Related Articles
Theresa Allan

There are many raw foods that are great for you but eating raw chicken is not one of those foods. Yes, eating raw chicken is trending and UT Extension wants to set the record straight.

Eating raw or undercooked poultry (and meat) can lead to foodborne illness which is very serious. In 2015, the World Health Organization noted "an estimated 600 million - almost 1 in 10 people in the world - fall ill after eating contaminated food and 420,000 die every year..." Avoiding foodborne illness is especially important for more susceptible populations like the elderly, children, pregnant women and people with autoimmune diseases.

Foodborne illness from raw chicken can be caused by Campylobacter, Clostridium perfringens, Listeria monocytogenes and Salmonella. Symptoms of foodborne illness can vary from person to person but are usually associated with nausea, stomach cramps, diarrhea and vomiting (and dehydration in many cases). Also, long-term illnesses can occur from bacterial infections.

Chicken in our food supply is a safe and great source of protein and other nutrients. But to get the full nutritional benefits, chicken needs to be properly stored and cooked. This is why it is important to follow all safe-food handling practices when preparing and eating chicken. The United States Department of Agriculture (USDA) Food Safety and Inspection Service both recommend minimum, safe internal temperatures for specific foods:

Steak: 145 °F

Fish: 145 °F

Ground Beef (e.g., hamburger): 160 °F

Chicken Breasts: 165°F

Pork: 145 °F

According to the Food and Drug Administration (FDA) Food Code, any eggs, meat or seafood that are served raw at a restaurant must come with a warning somewhere on the menu. Eating raw meat (of any kind) does present some risk for foodborne illness--even sushi. When a restaurant serves raw seafood, it is required by the FDA to freeze any fish intended to be consumed raw at -4°F or below for a minimum of seven days. This freezing process kills bacteria you might find in raw seafood. However, the FDA warns "... Freezing doesn't kill all harmful microorganisms. That's why the safest route is to cook your seafood."

Some food fads should be fought - we think this is one of them. While our food supply is one of the safest and most reliable in the world, as consumers, we still need to be diligent in practicing food safety at home and while eating out.

Theresa Allan, MS, UT extension agent, Family & Consumer Sciences, tallan@ut.edu.

Read more from:
Comment      Print
Powered by Bondware
News Publishing Software

The browser you are using is outdated!

You may not be getting all you can out of your browsing experience
and may be open to security risks!

Consider upgrading to the latest version of your browser or choose on below: