Ate some Chinese chicken that was pink inside?? Help?
I had Chinese orange chicken for dinner. I only ate about 5 pieces, then I cut one in half. It was kind of pink inside. I cut some of the others in half and a lot of them were pink. The chicken was deep fried and had a pretty rough texture. But in some spots it was noticeably pink. I ate it about 3 hours ago and I don't have a stomachache or anything... But do I still have a chance of being sick? I didn't eat that much and I feel fine 3 hours later.
I ate pink chicken! Help please!?
Okay so I ate 3 chicken strips and I was on my last 1 and I had about a bite left and I noticed it was pinkish/red I really don t know.I m scared there could have been pink in all of the 3 chicken strips.Will I get sick?Please help I already feel a little sick but I think it s just because I m panicking about it.How long before I know that I m probably not going to be sick.24 hours? I ate the chicken probably about 10 minutes ago.Please help I will pick best answer.
Why is my fried chicken pink on the inside?
It could be an indication of undercooked. Always use a good food thermometer to check the internal temperature. To help prevent overcooking some thick parts while meat next to the bone goes undercooked, try doing a slow pre-cook in the oven in a closed foil pouch. The slow cooking (250F-275F) allows the pieces to warm through evenly. In spite of this, you will find some coloration next to the bone that results in some blood and marrow being cooked from the bone and coloring the meat adjacent. I found this happened most often when pan or deep frying.
Ate pink chicken... what will happen?
You may experience some stomach ailments (gas, diarrhea) due to an overabundance of bacteria in the chicken, specifically salmonella. Most salmonella problems are associated with the outside of the meat. if this was cooked fully you're most likely going to experience very little discomfort. If you do experience sever ailments such as excessive vomiting, diarrhea, or unbearable crap then you need to go to a doctor. Salmonella poisoning can be fatal is the bacteria count is abnormally high (which is unlikely) or a person's immune system is weak.
Why is my fried chicken brown on the inside?
I ordered some fried chicken from a restaurant. And as I was biting into it, I noticed it was brown. Like dried blood or something. What is it and was my chicken undercooked? What causes chicken to be like that? Is it safe to eat or should I avoid that restaurant altogether?
What should I do if I accidentally ate raw chicken?
Ok, let’s break this down…. First I doubt you ate “raw” chicken meat- never touched by heat. Most people would notice the cold, clammy, translucent flesh, and begin to suspect that something was not quite right.Perhaps you had an avant-garde friend who was into explorative culinary endeavours outside the normal boundaries of good eating and good sense, and what you thought was sashimi was really raw broiler flesh in a light teriyaki marinade. There is no reason to dust-off the will and notify the next of kin; there is a 25% to 65% risk that Salmonella or Campylobacter are present, but they do not usually multiply on raw meat in any case, and most serovars need a minimum infective dose. If a particularly aggressive strain of Agona or Dublin serovar was present, or your immune system was a bit sub-optimal, there may be some gastro-intestinal upset, but the chances are against it. And a fermented soya marinade would also be slightly protective.More likely you probably discovered some red, bloody (underdone) meat near the bone, while the outside had been cooked. In THAT case, you really have not much to worry about. With healthy animals (and humans), deep muscle should not contain many - or even any - bacteria. They are all on the outside, as a result of the evisceration process. Not ideal, but you should be safe.Postscript: Just in case anyone is wondering why this response seems to downplay the importance of the uncooked chicken…… Those high-profile outbreaks of salmonellosis and campylobacteriosis (and I have investigated many) usually stem from the incubation and multiplication of these bacteria in some ready-to eat food (e.g. potato salad), or the cooked poultry itself that had been cross-contaminated, or perhaps the bread-based stuffing inside the carcass that was never properly cooked, and has been growing the bacteria for 8 hours, all because “cooling-down” period had been ignored or forgotten.
I ate raw chicken, is that bad?
Does it mean you will drop down screaming in pain as you slowly expire from vital bodily fluids escaping your body from every orifice? According to a lot of people you might, but from personal experience, no. Not a very good idea unless it is properly prepared, but on average, no.Case in point. I worked in further processing for poultry which is your KFC type production of chicken. I once had a "gaylord" of chicken dumped on me by accident. A "gaylord" is a large plastic bin, about a cubic meter and it was full of raw chicken breasts. I certainly did ingest the marinade that is present on raw chicken, that is the slimy coating you feel when handling it. It didn't kill me, but I have to tell you a secret. You can learn to live with salmonella. It was not uncommon for me to get the "green apple two step" when I was working in the business as well as some nausea, but after a while very little. The real concern is listeria which has a case death rate of 20%. The bacteria is everywhere and is usually transmitted by dirty foot wear. I have seen chicken dropped on floors and people throw it back on the line. I have also seen the same people fired and the entire line stopped, stripped down and sanitized and the existing product in or on the line destroyed. It is really that serious. I will leave E.Coli out of this as that means a lot more typing, but possibly worse than listeria.Anyway, raw chicken, unless you know what you're doing is a bad idea.
Why is cooked chicken sometimes pink?
Believe it or not even though I have lots of experience with it myself I had to Google the actual processes involved. Here's what I found:The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable. Pigment in the bone marrow can color the surrounding tissue and make the bones themselves look very dark. Hemoglobin in the muscles can likewise react with air during cooking to give the meat a pinkish color even after cooking. The chicken's feed and whether it's been frozen can also affect the final color.As long as it's 165°F, though, it's safe to eat regardless of color. :)
Why is Chinese food so completely different in America from China?
Not all Chinese dishes are suitable for American taste buds. Many restaurant owners would not introduce very authentic dishes unless they are pretty certain the dish would sell. Many restaurants, especially restaurants with small capitals, only wanted to play it safe and they only want to stick with dishes people are already familiar with. Currently, many authentic Chinese dishes are still too different and too foreign for most people. Not that many customers are that adventurous and not that many customers are willing to travel that far into unknown territories. There are people who are willing to try new stuffs. But there are more people who are more comfortable sticking with things that they are most familiar with. This is actually a simple supply and demand thing. If there are enough customers demanding very authentic (or very foreign) dishes, there will be a supplier. Years ago, dishes like chop-suey, egg foo young and crab rangoon were the safe dishes; those dishes are not very Chinese at all. Currently, fast food equivalent Chinese foods, Mongolian grills, and buffets (with a mix of Chinese, Japanese, Korean and some western foods) are considered safe. It takes time for people to become more used to the taste and more familiar with foods from another country. People's acceptance level for more authentic Chinese dishes will eventually increase. More and more unmodified (or un-molested) dishes will appear gradually. By the way, many very authentic Chinese dishes are already widely available in locations with a large percentage of Chinese population. Some foods in those restaurants will scare most non-Asians. Example: http://www.chinesefoodrecipes.org/wp-con... This is a very common dish among Chinese and native Chinese would think that chicken was cooked "perfectly". A lot of Americans will send this dish back to the kitchen. (Some will even post negative comments and reviews online. LOL) Why Chinese cooked chicken like this: The chicken flesh and the outermost part of the chicken bone was fully cooked while the interior of the bone was still pink. The loss of moisture through cooking was kept at the absolute minimum. The flesh is juicy and tender. Chicken bones will end up in trash and pink chicken bones won't give you food poisoning. So, who cares if the inside of the bones looked pink as long as the flesh tasted good.
Why are Japanese chickens safe to eat as sashimi and American chickens are not? What are the differences between chickens raised in America vs. those in Japan?
Your question points out an interesting contradiction between Japan and America. Americans are almost obsessively concerned with whether or not something is safe to eat, and tend to fall back on excessive refrigeration and restrictive laws. And the food is still not as safe as most food in Japan. From what I have observed, poor handling accounts more much of the tainted food in the US.Others have already pointed out the methods of raising and handling the chickens. But, even with the very best care, raw foods pose more risk than cooked foods. And people in Japan sometimes do get sick from raw food. Considering how much raw protein in consumed in Japan, they have a pretty good record - but Japanese doctors still advise pregnant women to avoid sashimi of any kind.Personally, I have eaten chicken, beef, pork (if wild boar counts as pork) and horse raw several times - and never gotten sick. I drank raw snake blood once (not in Japan) and didn't get sick either - but I don't believe it's the safest thing to consume. I do try to limit my consumption of raw meats though, as they do carry a little more risk. So I think, in addition to the factors already mentioned, Japanese are a little less risk averse in dietary matters than Americans.I don't have any pictures of raw chicken on hand, but I did have some wild boar carpaccio last week (the small dish in the picture). I felt slightly safer eating that, as I imagined the vinegary marinade would kill off any nasty stuff.