Cooked chicken still has blood: Potential source of disease

Many people eat chicken at restaurants or at home and find that the meat is still red with blood. This seems harmless, but it can be a potential source of disease.

Many people, after cooking or buying chicken from outside – especially deep-fried, whole roasted, or boiled chicken – notice streaks of red blood inside. So, is this a sign that the meat is undercooked? Does eating it have any health risks?

Bacteria present in undercooked chicken meat can be harmful to children and pregnant women.

PHOTO: NHU QUYEN

Why is there still blood in cooked chicken?

According to Dr. Chu Thi Dung from the University of Medicine and Pharmacy Hospital in Ho Chi Minh City - Branch 3, the phenomenon of blood appearing inside processed chicken meat can occur because chickens have a dense network of capillaries, and blood easily accumulates if the blood is not properly drained or the meat is not cooked evenly.

Some cooking methods use insufficient heat, resulting in undercooked interiors. Additionally, commercially raised chickens grow quickly, and their bones are still soft and tender, easily causing capillary rupture during cooking.

Even if the outside appears cooked, the meat near the bone or in the thicker areas may not yet have reached a safe internal temperature.

On the other hand, according to Greg Blonder, a PhD in physics from Harvard and an expert in culinary techniques in the US, in some cases, young chickens used in cooking have much thinner, more porous, and hollower bones than adult chickens. When cooked, "the purple bone marrow—containing the protein myoglobin, which is responsible for storing oxygen—leaks into the meat, staining the bone and causing the meat in contact with the bone to turn red, even after being cooked to a safe temperature."

Is it safe to eat?

According to Doctor Dung, undercooked chicken is unsafe to eat and poses a significant food safety risk.

"Pathogenic bacteria such as Salmonella, Campylobacter, and E. coli are commonly found in raw chicken. They can cause food poisoning, with symptoms ranging from mild such as nausea, diarrhea, and abdominal pain, to severe symptoms such as dehydration, enteritis, and sepsis."

In addition, Dr. Dung stated that cooked food is essential for the spleen and stomach. In traditional medicine, cooked food not only protects the body from bacteria but also transforms its properties, making it easier for the spleen and stomach (digestive system) to digest and absorb nutrients.

You can use an electronic thermometer to check the temperature when cooking chicken.

ILLUSTRATIVE PHOTO: AI

Meanwhile, raw, undercooked, or bloody meat is considered to be "cold" and "damp," easily generating phlegm and dampness, causing stagnation of qi and blood. It damages the spleen and stomach; people with weak spleens are prone to bloating, indigestion, and prolonged diarrhea after consuming it.

According to the principles of traditional Chinese medicine, inefficient absorption of nutrients affects the body's vital energy and blood, leading to fatigue, weakness, and weakened immunity, making one more susceptible to illness.

Therefore, both traditional and Western medicine recommend avoiding eating chicken with blood, especially for the following groups:

• Children: Their spleen and stomach are not yet fully developed.
• Older adults: Their digestive and metabolic abilities decrease.
• People with weak spleen and stomach: Easily experience bloating, diarrhea, and indigestion.
• People who are weak or have underlying health conditions are more susceptible to food poisoning, leading to intestinal inflammation and high fever.

How to cook chicken safely at home

Therefore, Dr. Dung advises everyone to ensure that chicken is thoroughly cooked, especially the thickest parts (like thighs and breasts), with an internal temperature of at least 74°C. This is a safe temperature that helps kill disease-causing bacteria commonly found in raw chicken.

During processing, simple checks can be done in the following ways:

• Use a food thermometer to check the temperature; 74°C indicates that the meat is safely cooked. This is the most optimal and reliable way to ensure the meat is cooked to the correct doneness.
• Observation: The meat inside is no longer pink and there is no blood.
• Test with chopsticks or a knife: It should no longer be chewy, and pink fluid should be released.
• Boiling: A whole chicken needs to be boiled for at least 25-30 minutes. After boiling, you can make a small incision in the chicken thigh to check if it's cooked through.
• Frying/Roasting: Turn the meat over regularly, paying special attention to the breast and thighs.

"Thorough cooking is not only a safety requirement from modern medicine, but also a fundamental principle of health preservation in traditional medicine," Dr. Dung emphasized.

Protecting your health when preparing and consuming food.

Below are two medical perspectives from Dr. Chu Thi Dung's advice to ensure good health when consuming food:

Modern medicine:

• Always eat cooked food and drink boiled water.
• Avoid giving raw chicken, blood pudding, or other lightly cooked dishes, especially to young children and sick people.
• Wash knives and cutting boards thoroughly, and do not use the same utensils for raw chicken or ready-to-eat food.

Traditional medicine:

• Protect your spleen and stomach by eating on time, eating just enough, and avoiding eating too quickly or too much.
• Limit your intake of raw, cold, and greasy foods, as these can easily cause coldness in the body and damage the spleen and stomach.
• Choose foods that suit the season and your physical condition: During the cold rainy season, eat warm, hot food and avoid raw foods; those with weak digestive systems should prioritize dishes that are cooked until soft, thoroughly cooked, and easily digestible.

Source: https://thanhnien.vn/thit-ga-che-bien-xong-van-con-mau-nguon-gay-benh-tiem-an-185250713151936497.htm