Freshly slaughtered chicken may seem like a tasty and healthy option for your meal, but it’s important to know that this could pose a significant risk to your health.

While eating chicken that has been handled and cooked properly is not harmful, fresh chicken can be a breeding ground for bacteria and viruses that can cause foodborne illnesses and infections.

What are the Risks?

Salmonella and Campylobacter are two common bacteria found in raw chicken, as well as other meats. These bacteria can cause severe illness in humans, including fever, diarrhea, and abdominal cramps.

In severe cases, they can lead to hospitalization and even death. These bacteria can transfer from the chicken’s intestines to its meat, and if not handled and cooked properly, can spread to your kitchen and infect you and your family.

How to Handle Fresh Chicken Safely

When handling fresh chicken, it’s important to always follow the proper safety measures to avoid cross-contamination and reduce the risk of infection. Here are some tips to help you handle fresh chicken safely:.

Wash your hands thoroughly before and after handling raw chicken
Keep raw chicken separate from other foods, such as vegetables and fruits
Use separate cutting boards and utensils for raw chicken
Never reuse plates or utensils contaminated with raw chicken juices
Cook chicken to a safe temperature of 165°F (74°C)

Why is Fresh Chicken More Risky than Frozen Chicken?

Freshly slaughtered chicken is more risky than frozen chicken because freezing poultry kills off many bacteria that cause foodborne illness. Freezing stops the growth of bacteria, but doesn’t necessarily kill them.

When raw chicken is thawed for cooking, the bacteria can become active again if it’s not handled properly, increasing the risk of infection. Frozen chicken is a safer option because it is less likely to contain harmful bacteria as long as it has been frozen and thawed correctly, and cooked to the recommended temperature.

What are the Other Risks of Eating Fresh Chicken?

In addition to the risk of bacterial infections, fresh chicken can also be a host to other harmful substances.

Chemicals such as arsenic, which is used as a growth promoter in chicken feed, can be found in high concentrations in the meat, leading to long-term health risks. Residues of antibiotics and hormones can also be present, leading to antibiotic-resistant bacterial infections and hormonal imbalances in humans.

Conclusion

In conclusion, while fresh chicken may seem like a healthier and tastier option, it can pose significant risks to your health. Proper handling, cooking, and storage of chicken are essential to avoid cross-contamination and bacterial infections.

Frozen chicken is a safer and more reliable option to reduce the risk of infections and toxic substances. It’s always important to ensure that the chicken you’re consuming is not just fresh but safe for your consumption.