To go even further, in Japan they have a breed of chicken so clean that it’s eaten as sushi. Here in the US, undercooked chicken or unwashed eggs are a salmonella risk - as is pretty much any other food due to contamination. There was a massive recall on lettuce a few years ago across the country for salmonella contamination.
Nah, Japan just takes that risk and minimizes it by butchering the chicken much closer to the time it us served. In the USA your bird was killed much earlier and preserved by chilling/freezing.
There’s no magic breed of chicken that has no salmonella.
Which is also why the advice in any actual first world country is not to wash meat, because the small amount of bacteria that may be present which cooking will deal with, just ends up in your sink ready to contaminate everything else
To go even further, in Japan they have a breed of chicken so clean that it’s eaten as sushi. Here in the US, undercooked chicken or unwashed eggs are a salmonella risk - as is pretty much any other food due to contamination. There was a massive recall on lettuce a few years ago across the country for salmonella contamination.
Nah, Japan just takes that risk and minimizes it by butchering the chicken much closer to the time it us served. In the USA your bird was killed much earlier and preserved by chilling/freezing.
There’s no magic breed of chicken that has no salmonella.
Which is also why the advice in any actual first world country is not to wash meat, because the small amount of bacteria that may be present which cooking will deal with, just ends up in your sink ready to contaminate everything else
That is the USDA/USFDA advice as well. the “wash” takes place in the slaughterhouse and Europeans just use different chemicals.