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The animal's intestine. Which is why the cooking safety question is more of a question about how the animal was slaughtered and butchered. See comments above a
by ethbr0 4y ago
The animal's intestine. Which is why the cooking safety question is more of a question about how the animal was slaughtered and butchered.
See comments above about how US meat safety concerns are usually a consequence of slaughtering and butchering in the most cost effective manner.
- hammock 4y agoI would think the intestinal bacteria would remain (by biological design) in the intestinal parts of the animal, at least for 12 hours. No data on this though. You may be right
- ethbr0 4y agoOh, I'd imagine they do! Until you rupture and/or submerge them, because it's cheaper to process birds that way.