If you cut into a piece of chicken at a restaurant and noticed it was undercooked, you'd send it back. So why do people so eagerly chow down on rare steaks and raw sashimi? The answer comes down to the different microbes and pathogens that lurk within each animal. Explore more about this in the video below.
Why Do We Eat Raw Fish But Not Raw Chicken?
Different animals carry different microbes.
Salmonella in Chicken & Turkey: Deadly But Not Illegal
It's the most dangerous foodborne pathogen there is.
Why Mayonnaise Probably Won't Give You Food Poisoning
Multiple studies in the Journal of Food Protection have found that mayonnaise actually decreases the growth of bacteria like salmonella and staphyloccus.
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Everybody knows not to eat potato salad left out after a picnic or a mayo-slathered sandwich that's been in a lunch bag too long. And while these foods certainly have the potential to make you sick, the mayonnaise they contain is almost guaranteed not to be the reason. At its most basic, mayonnaise is a combination of oil, egg yolks, and vinegar or lemon juice. Those last two ingredients are the key to why claims that mayo causes food poisoning are almost entirely unfounded: the condiment's high acid content protects it against spoiling. Indeed, multiple studies in the Journal of Food Protection have found that mayonnaise actually decreases the growth of bacteria like salmonella and staphyloccus, which means adding mayonnaise to food will in fact reduce the risk that the other ingredients could make you sick. Bust this and other food myths with the videos below.
Hear why mayo is nothing to fear arrow_forward
Written by
Curiosity Staff
February 16, 2017
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