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The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Campylobacter jejuni is a species of pathogenic bacteria that is commonly associated with poultry, and is also often found in animal feces.This species of microbe is one of the most common causes of food poisoning in Europe and in the US, with the vast majority of cases occurring as isolated events rather than mass outbreaks.
Food products and household items commonly handled by humans can be toxic to dogs. The symptoms can range from simple irritation to digestion issues, behavioral changes, and even death. The categories of common items ingested by dogs include food products, human medication, household detergents, indoor and outdoor toxic plants, and rat poison. [1]
Another culprit behind food-borne illnesses like salmonella is cross-contamination—the transfer of harmful bacteria, allergens, or other contaminants from one piece of food (e.g. raw poultry) to ...
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The problem with rinsing raw chicken, however, is that instead of making it "cleaner," it splatters potentially harmful bacteria onto kitchen counters.
The common routes of transmission for the disease-causing bacteria are fecal-oral, person-to-person sexual contact, [citation needed] ingestion of contaminated food (generally unpasteurized (raw) milk and undercooked or poorly handled poultry), and waterborne (i.e., through contaminated drinking water). Contact with contaminated poultry ...
Cooking poultry to the internal temperature of 165 degrees Fahrenheit is the foolproof way to ensure you’re meeting food safety standards - rudisill/E+/Getty Images