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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.
Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures .
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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In many cases, chicken meat with severe cases of the defect is set aside for processed products like sausage and nuggets. But you'll likely find breasts with mild to moderate levels of spaghetti ...
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.
The problem with rinsing raw chicken, however, is that instead of making it "cleaner," it splatters potentially harmful bacteria onto kitchen counters.
Poultry is defined as any avian species used for production purposes such as food or down feathers. [1] The United States consumes more poultry, specifically broiler meat, than any other type of protein. [2] Worldwide, poultry makes up 33% of consumed meat. [3]