At restaurants we get to choose the level of cook-ness of the steak, rare to well and everything in between. But why is it said that we have to cook chicken fully?
Edit: got the answer that chicken has more bacteria than beef. Now just curious the difference between cooked and raw beef
Restaurant safety rule for chicken (to serve to the public) is one minute at 165 degrees Fahrenheit
Eggs/ground meats 160
Fresh meat/steaks/roasts 145
Edit:for clarification that’s the INTERNAL temp you get when you stick it with a thermometer….NOT cooking instruction!
CDC estimates that Salmonella causes more foodborne illnesses than any other bacteria. Chicken is a major source of these illnesses. In fact, about 1 in every 25 packages of chicken at the grocery store are contaminated with Salmonella.
You can get sick from contaminated chicken if it’s not cooked thoroughly. You can also get sick if its juices leak in the refrigerator or get on kitchen surfaces and then get on something you eat raw, such as salad.
https://www.cdc.gov/foodsafety/communication/salmonella-food.html
A full cut of beef (steak) will have the most amount of bacteria on the surface as that is what is exposed to the environment and can be contaminated. Full cuts of beef (not ground) should be cooked to 145°F. Rare is 125-130°F, which is not recommended by USDA. USDA/FDA are writing guidelines for restaurants and have to cater to the most susceptible populations (those with autoimmune diseases, young children, the elderly, etc.). Ground meat poses a much higher risk because the inside that is protected form contamination in the full cut of beef is now exposed and should be cooked to an internal temperature of 155°F to be safe.
Try eating raw chicken and report back! This is a joke, don’t. Not only is it probably going to get you sick, but it’s tough as leather. But, my brother likes a touch of pink in the middle of his chicken. Warm to kill bacteria, but not completely cooked.
It’s because of the farming practices. Cows and pigs have a lot longer lifespan so you would lose a ton of money in livestock if they were to be sick and dying all the time. Whereas chickens on the other hand it is much more cost effective to just let them be completely riddled with disease and like 20% of the flock dies of disease.
Does it have anything to do with the fact that cows eat only grass and chickens eat bugs and worms?? As far as the bacteria and gut biome? Similarly, eating bear meat requires thorough cooking but you can eat elk meat without it?