Poultry

Food poisoning is quite likely to occur when poultry, such as chicken, duck, and turkey, is eaten raw or undercooked. Campylobacter and Salmonella, which are frequently detected in the guts and feathers of these birds, are mostly to blame for this.

During the slaughtering process, these bacteria frequently contaminate fresh poultry meat and can exist through cooking. According to studies from the UK, the US, and Ireland, between 41 and 84% of the raw chicken sold in supermarkets included Campylobacter bacteria, and between 4 and 5% contained Salmonella. Campylobacter contamination rates for raw turkey meat ranged from 14 to 56%, whereas they were slightly lower at 36% for raw duck meat. The good news is that although these dangerous bacteria can survive on uncooked poultry, they are entirely destroyed through a thorough cooking time.