Hi people,

 

Not sure if the bacteria actually lives inside the chicken's tissues or just in its intestines. Of course, we know one should "cook chicken fully", etc etc. Is that cuz the bacteria could be on the exterior surface of the meat, like e coli gets on the surface of steak. UNlike trichina in pork, which lives inside the tissues, I understand.

 

So, is the salmonella advice on chicken cuz it can get on the surface from preparation practices/accidental contact, or otherwise?

 

I know on eggs, the bacteria does not live in the egg itself, but can be transferred to the egg once cracked and it runs out over the shell........thats the danger there.

 

Thanks!

It is a bit of both. The poultry can be infected to begin with, and after intestinal colonization it can spread systemically. Usually those that are that sick do not enter the human food chain (hopefully). The rest can be the result of handling during the slaughtering and subsequent processing. The most significant amount is often the result of subsequent growth after contamination/infection, though.

Thanks, charon. So I guess one should treat chicken meat like hamburger.....cook it thoroughly?

 

Dang, my wife was right........