Poultry are known carriers of
Salmonella - i.e. they harbour the bacteria in their intestines but don't show any symptoms of it. Ditto
E. coli and
Campylobacter. It used to be thought that if these bacteria were found on the meat of the bird after processing, it was due to dirt contamination of the birds when going through the slaughterhouse. Now it's known that if the bacteria are present in the intestines, they can get absorbed into the bloodstream and take up residence in the muscles (i.e. meat!). The same is true for all meat, which is why we have to cook meat thoroughly.
The bacteria are resistant little bu**ers, and even freezing at temperatures as low as -20 C for a period of weeks doesn't seem to kill them.
</end vet public health lesson> :lol:
I personally wouldn't try it, though I'm sure many people have and have had no problem? I guess it only takes one immunocompromised mouse and the bacteria go into overdrive, then all the rest get it.
