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Eating Raw Chicken & Pork

yeah yeah you all love your raw seafood and beef, but how about raw chicken and pork? I know that in other countries like Japan and some in Southeast Asia they eat these items raw. How do they do it without getting sick? I have some chicken breast in the fridge, does that mean I can eat it straight?

I would really love to try it but I'm kind of scared. I have no problem eating raw beef (from the grocery store) like a bite or two and I also love eating raw eggs - mainly the yolk.

How do they eat raw chicken and pork in other countries? Do they dip them in particular sauces?

Also I heard both are quite delicious

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  1. There's a correlation between eating raw pork and chicken and higher death rates. Eating even cooked chicken from a less than reliable source is flirting with illness.

    4 Replies
    1. re: beevod

      Right. There is nothing magically loathsome about pork, chicken, eggs, etc. In the first case, the problem was trichinosis which is stastically all but non-existent in the US pork supply at this point. And you can always (deep, deep) freeze it for a couple of days - like some fish that are eaten as sushi and sashimi. The danger with chicken is salmonella and serious risk fom that can be avoided without massive effort. But any other protein that's either poorly processed or processed based on the assumption it will be cooked to certain basic standards, you want to be careful with anything from a commercial saw that's raw, in proportion to the risk. For that matter, raw vegetables can - pose a serious public health risk

      And let's remember that it hardly as though people don't keel over sick-to-dead from food poisoning in Southeast Asia nor even Japan, or anywhere... Stastitics don't mean YOU will get something, but they do generally catch up with if sooner or later. Being unwise about often speeds up the process. :)

      1. re: MikeG

        commercial saw = commercial source (among other typos)...

        1. re: MikeG

          "commercial saw" was strangely appropriate though

      2. I don't know about eating raw chicken in southeast Asia. Where do they do that? I know Cantonese like to cook chicken just this side of doneness. You often see red in the bone area. But raw? No.

        Same goes for pork. However, in the west it is now OK to eat pork less than well done. Supposedly trichinosis hasn't appeared in the US for years now, so it's not a big health scare anymore.

        8 Replies
        1. re: PeterL

          I have heard of chicken served raw like sashimi in Japan. The only reason not to eat chicken less than well done in this country is that the mass processing of chickens is very unsanitary and the chickens are contaminated with salmonella and who knows what else. Why can you eat duck breast rare and not chicken breast? It's dependent on how they are raised and processed. If you raised your own chickens and when slaughtering made sure that the intestinal tract was removed cleanly and in a sanitary environment, I'm sure you could enjoy your chicken without a hazmat suit.

          1. re: scubadoo97

            Ducks aren't affected by the same pathogens are are chickens. It doesn't matter how they're raised- the "raw chicken" that is supposedly consumed is probably irradiated or something, or the consumers are risk-taking idiots. Not to mention the fact that raw chicken is completely disgusting.

            1. re: John Manzo

              Thanks John for the clarification on the difference between duck and chicken and your assumption of irradiation is probably correct. I wish we had the option here in the US but fear it would just allow the processors to be even more lax in their food handling. Irradiation would offer a safer alternative for those that want it.

            2. re: scubadoo97

              I read soemthing on the FDA site that said that since ducks are birds of flight their meat is totally different from chicken and turkeys and such. Even though the breasts are still considered "White meat" they are darker in appearance and less prone to carry disease.

              1. re: mojoeater

                ya scuba thats right i have gone through food safety cources and work in a restaurant and the fact that chickens dont fly has a big impact they re more prone to diseases like that. I think the ones they use in japan fly i believe. and pork is becoming safer now im not sure why on that one but like i live in ny and they suggest to serve pork medium or medium rare in some restaurants. so its becoming safer but i would never eat rare chicken from the u.s.

                1. re: kronlyn

                  Look, I'm sorry but I have to tell you that no chickens can actually fly. Nor, for that matter, can domestic ducks. They can both flap their wings and get themselves up to a perch or a fence, but fly? Nope. I raise all kinds of fowl and I've never had a full size chicken or duck that could fly.

              2. re: scubadoo97

                I swear I saw raw minced chicken or pork being served in vietname or thailand somewhere on tv (or read about it somewhere)

                1. re: bitsubeats

                  i saw "raw pork salad" on a thai menu's restaurant in paris.

            3. I read a review recently of a Japanese place in Manhattan that serves chicken sashimi. The reviewer admitted he was too.... um.... "afraid" to try it.

              I really don't think I could force myself to order that.

              1 Reply
              1. re: egit

                I have had raw chicken sashimi in Japan (it was two dishes before the fried spam and eggs - it was an odd evening) and it was actually very tasty - very delicate and fresh.

                I think it's similar to raw eggs - you need a trustworthy provider, plus it has to be very fresh and sanitary in all of the various stages.

                I would never eat raw commercial chicken in the US, and I avoid ground beef when at all possible.

              2. bitsubits, if you live in the US and eat raw egg yolks--you might as well try chicken and pork sashimi. I'm always the person least concerned about what I eat in terms of health risks. Yet times have changed; and I wouldn't eat raw eggs, pork, or chicken in the US.

                The worst pathogens associated with chickens are not the ones of 50 years ago. Campylobacter jejuni is a danger in (large?) part because of battery production and "modern" processing and distribution. Salmonella can get into hens' ovaries and contaminate eggs--from the inside!--prior to shell formation. New more lethal strains (e.g., DT104) of Salmonella are not uncommonly found in pork--given new pig resistances to several anti-biotics.

                5 Replies
                1. re: Sam Fujisaka

                  I'm with Sam: if you can get fresh local birds, you're safe. I have no desire to eat raw chicken, but I roast our local birds to a lower temp than I would industrial chickens, and they are very juicy and tender. Industrial birds are disgusting and immoral, and they are not tasty.. Militate for locally raised birds, and vendors will start producing the real deal.

                  1. re: Sam Fujisaka

                    Sorry Sam, but campylobacter jejuni has been renamed as Helicobacter

                      1. re: genetics1121

                        Sam passed away a few years ago, unfortunately.

                    1. I'll eat any meat raw if I know that it is extremely fresh, and I trust the supplier. If I don't trust the supplier (because they practice intensive animal rearing), I wont even eat the meat if it's cooked. Haven't tried raw chicken, but I do like my poultry very rare. I have had pork sashimi before, and it was delicious.