Australians are seemingly OK with Salmon and Tuna Sashimi, but we feel Chicken Sashimi is just a little too far.
Chicken Sashimi is considered a delicacy in Japan, and it’s the latest craze on the internet.
Chicken Sashimi, also known as Chicken Tartare or Tori Tataki is simply raw chicken sometimes seared but served with dipping sauces and it is no wonder Australian’s are having a hard time trying to stomach this idea. It goes against everything most Australian’s were taught from a young age.
Japan’s Ministry of Health, Labour and Welfare issued a warning about eating it and stressed that restaurants must cook chicken to a 75-degree internal temperature before being served.
Many restaurants, however, simply boil or sear chicken for as little as ten seconds, which isn’t enough to kill any potentially harmful bacteria – raw poultry can contain dangerous microbes such as campylobacter and salmonella.
Microbiologist’s of the University of Melbourne have said that Chicken Sashimi is simply not safe to eat.
The myth that raw foods are more nutritious than cooked foods because enzymes, along with some nutrients, are destroyed in the cooking process is simply not true. The fact remains that most foods contain unsafe bacteria and microorganisms that are only eliminated by cooking.
Eating Chicken Sashimi is at your own risk, and realistically should be avoided
Chet Carter is an Professional Journalist of 25 years, but has worked with a range of businesses giving him in-depth understanding of many different industries.