Health Effects Of Eating Rotten Poultry

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PoultryPoultry is an indispensable part of our meals as it provides us with good quality protein, important for growth and development. However, the effects of eating rotten poultry are ill health and food poisoning, a reason we need to select the poultry carefully. Poultry includes turkey, duck, geese, quail, chicken as well as their eggs and spoiled meat of these birds are likely to cause us more harm than good. Let us look at how best we can ensure the quality and safety of the poultry that we consume.





 


 


Causes Of Spoilage


  • Improper storage temperature is the main cause as it can result in quick increase in bacterial colony which will render poultry unfit for consumption.



  • If hygienic conditions are not followed during the culling of these birds, it results in high microbial growth at the very beginning.


 


Health Problems Caused By Rotten Poultry


  • A bacteria called Pseudomonas is usually responsible for spoilage as it is able to withstand low temperatures. It occurs when the poultry has been stored under refrigeration for longer than necessary. It causes fever, joint pain and chills. The different strains of bacteria attack different places in the body like heart, nervous system, eyes, bones and lung. Even though its infection is rare, it is severe when it occurs. Those who have a weak immune system are most at risk.



  • Putrefaciens as the name indicates is the bacteria commonly present in rotten poultry. It can cause urinary tract infection, nausea and vomiting.



  • Salmonella bacteria is commonly present in raw poultry. Abdominal pain, vomiting and diarrhea are associated with its ingestion. It survives low temperatures but is killed when poultry is well cooked.



  • If there is contamination at the time of slaughter, E coli can grow in huge numbers and cause kidney failure that in most cases is irreversible. This occurs due to a toxin called shiga toxin which is produced by the bacteria as it grows.


 


Tips To Identify Rotten Poultry


  • Do not buy poultry that has slime formation or releases an off odour.



  • Buy only if the packaging has no tears and leaks.



  • Ensure that the bird was stored under refrigeration.



  • Cook to safe temperature of 165º F as it will ensure that bacteria are killed.



  • Chill immediately at temperatures below 40º F in the lowest portion of the refrigerator to avoid cross contamination.


 


Follow the above instructions and remember food safety comes first. All that is required is understanding what causes spoilage so that prevention becomes easy.


 


Image Credit www.ifood.tv

 




 


 


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