Tagged: Poultry
4 articles with this tag.
Campylobacter: The Most Common Foodborne Illness Most People Have Never Heard Of
Campylobacter causes 1.5 million US infections per year, more than Salmonella. Learn its sources, symptoms, and the rare complication that can follow it
BeginnerPink Chicken: When Color Doesn't Mean Undercooked
Chicken can be pink and safe, and brown and unsafe. Learn the science behind color vs. doneness and why a thermometer is the only reliable test
BeginnerSalmonella in Food: Sources, Symptoms, and How to Prevent It
Salmonella causes 1.35 million US infections yearly. Learn where it hides, why eggs are a special case, and the temperatures that kill it.
BeginnerThe Science of Brining: Why It Makes Meat Juicier
Brining isn't just osmosis — it's a protein-level change that makes meat retain moisture under heat. Here's how wet and dry brining actually work, with timing and ratios.
Beginner