Pink chicken breast, safe to eat?
Discussion
Caught up with my housemate in the kitchen earlier, she was frying chicken breast. After a few minutes she then takes them out of the pan and starts cutting them up, nothing unusual thus far.
Still clearly pink in the middle she then cuts around the edges of the breast and puts the worse (uncooked) bit back in the pan to finish off, then eats the rest which is mostly white but still kind of pinkish!
I've always thought that any chicken should be thoroughly cooked through but is it ever safe to eat it whilst still pink?
Still clearly pink in the middle she then cuts around the edges of the breast and puts the worse (uncooked) bit back in the pan to finish off, then eats the rest which is mostly white but still kind of pinkish!
I've always thought that any chicken should be thoroughly cooked through but is it ever safe to eat it whilst still pink?
mattley said:
These days it's probably fine assuming it was high street chicken, the same with pork (which can carry some very nasty parasites) . Most livestock is now raised in such a clinical environment that the chances of getting anything nasty is negligible.
Would you sign that please Sir??Jonnas said:
mattley said:
These days it's probably fine assuming it was high street chicken, the same with pork (which can carry some very nasty parasites) . Most livestock is now raised in such a clinical environment that the chances of getting anything nasty is negligible.
Would you sign that please Sir??There are two dangers related to undercooked meat, bacteria and parasites. Bacteria don't enter the meat they live on the surface so superficial browning is sufficient to kill them. The parasites have been pretty much eliminated for years in the developed world so unless the OPs housemate was eating really dodgy back street chicken from Africa she'll be fine.
edited twice due to foolishness
Edited by mattley on Wednesday 8th December 22:14
It came out quickly
I'd been expecting something, but not quite like that. There'd been a few rumblings and a bit of an ache.
I though it was going to just woosh.
Instead it wasn't too far off a firehose and as it hit the water it splashed almost everywhere.
When I say almost everywhere, my arse and legs saved the splashback from covering most of the ceiling. That's most didn't get covered, but a significant proportion did, as did a lot of the walls and the carpet was thrown out the moment I could move.
DO NOT EAT RAW MEAT
I'd been expecting something, but not quite like that. There'd been a few rumblings and a bit of an ache.
I though it was going to just woosh.
Instead it wasn't too far off a firehose and as it hit the water it splashed almost everywhere.
When I say almost everywhere, my arse and legs saved the splashback from covering most of the ceiling. That's most didn't get covered, but a significant proportion did, as did a lot of the walls and the carpet was thrown out the moment I could move.
DO NOT EAT RAW MEAT
ts.mattley said:
These days it's probably fine assuming it was high street chicken, the same with pork (which can carry some very nasty parasites) . Most livestock is now raised in such a clinical environment that the chances of getting anything nasty is negligible.
True. you can eat chicken raw if its not mass produced!!mattley said:
These days it's probably fine assuming it was high street chicken, the same with pork (which can carry some very nasty parasites) . Most livestock is now raised in such a clinical environment that the chances of getting anything nasty is negligible.
I'd agree about pork, particularly as they check for infection at slaughter.However, salmonella isn't a surface bacteria but is carried by a diseased chicken. It's pretty tough and isn't killed by freezing but needs cooking to 75 degrees.
I'm happy with steak tartare, rare duck or lamb and pinkish pork but I'd always cook chicken properly.
I did a nice bit pork tenderloin the other day that was slightly pink in the middle (and delicious!), I know that parasitic worm eggs can be found in the meat (by which I mean that I saw it on an episode of House MD) so is that okay? It was sealed on the griddle then cooked at 180C in a fan oven for 20 minutes.
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