h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Anyone know?

FB

Because all poultry carries samonella even when it's alive. Well thats what i was told.

Ooops i spelt salmonella wrong

i thought all meat was bad for you raw. not sure what's right now!

Have you not heard of 'steak tartare'?

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6143

Not all poultry contains salmonella. AFAIK chicken is the main culprit.

Other birds (e.g. pigeon, duck, ostrich) can be eaten rare.

RF

I'm not rare, I'm unique!

after Clive with a cleaver

RF

I could disembowel you with kick.

Then we could have sausages for tea.

Clive the Flying Ostrich

I would set my pet swans on you but they only break arms they don't do legs.

As I understand it, chickens now have salmonella in them as ground up chicken heads that were not too fresh and with salmonella were fed to chickens in industrial chicken feed, hence it is passed from chicken to chicken. Presumabley they no longer use ground up chicken heads in chicken feed but it is now too late.

.. I discussed the issue with my and he'd like to inform you that any bird can be eaten, and that this is healthy, or good sport at least. I tend to agree (not all hippo's are strictly vegetarian).
Salmonella is only a problem for those amongst us with weak stomachs.

Since pork is not to be eaten raw, I have to assume that pigs are poultry and can indeed fly.

PP

Pork can be eaten...well, if not raw, at least medium rare.

RF

afaik, Pork should not be served raw mainly because the flesh is too similar to ours and it's far too easy for us to pick up problems in the meat because of how similar we are. This is the reason my friend who lectures in forensics uses pork to simulate human flesh but horse or cattle blood is injected into the flesh instead of using pig blood as you can transfer illnesses from pig to human.

Poultry I don't know.

Beef is different enough from us that it can be served raw or rare, though I prefer a rare steak to steak tartare mainly due to the fact the outside (i.e. non sterile faces) will have been seared and, essentially, cleaned. The inside will be sterile anyway and barring any parasite eggs in the flesh, you'll not have any problems.

I wouldn't eat raw beef, not even Steak Tartar. The possibility of E. coli infection is to great and the potential effects of E. coli infection are too nasty.

see A1061308


and


'Ground beef products occasionally pose a high risk to the consumer due to their potential for carrying disease causing bacteria which could survive an inadequate cooking process or be spread if the meat was mishandled during transportation, storage or preparation. Escherichia coli O157:H7 is one of the bacteria that has been identified as the cause of several major foodborne outbreaks involving ground beef. Ground beef products, unlike whole muscle cuts, may have bacterial contamination through to the middle of the product thus requiring a thorough cooking to inactivate all the bacteria in each pattie or portion of product.'


http://www.hc-sc.gc.ca/fn-an/legislation/guide-ld/guidelines_raw_ground_beef-directives_boeuf_hache_cru-eng.php

That's why if I had to have raw beef, I'd ask for a rare steak. The non sterile areas are flashed with high heat.

As soon as you start processing the meat, it's no longer sterile.

Anyway, I like my meat cooked till it's not bloody anyway. I dont mind pink juices (not poultry) but no actual blood. We invented fire for a bloody reason

I'm quite happy to have a rare steak, but not a rare hamburger.