Why do you get salmonella from cooking meat from frozen?

Question

that makes no sense. why?? anyway, my mate told me chickens etc are now vaccinated against salmonella or is that bullocks? thanks

Answer 1

As a rule people will see the outside is ready and the inside is under cooked.

I have never heard of chicken vaccination, and I wouldn't trust the Poultry Industry.

I have had some nasty experiences with chicken so I am wary.

Answer 2

Yes that's true, but not all chickens from all brands, and not all strands.

Also, by cooking chicken in a bad way, you not only risk getting salmonella, also other bad bugs so don't think your safe just yet.

PS. the reason people don't cook chicken from frozen is because it tastes disgusting. You CAN but most people respect their taste pallet too much to do it. It doesn't mean you will automatically get salmonella. Enough heat will kill the salmonella so thats BS.

Answer 3

You have to get it from a good butcher and freeze it right away.  I usually do not thaw chicken or meat unless in a microwave.  If I go freezer to skillet or grill, I cook at low-med, med heat for twenty five minutes at least.  Check the temperature with a meat probe.  

http://www.cooks.com/rec/view/0,1761,134...

But, make sure you buy from a clean butcher.

T

Answer 4

You'd get salmonella from birds who ALREADY HAVE IT but only from only partially cooked or raw foods - and if you try cooking poultry from frozen, the outsides will be cremated before the heat gets to the centre, hence partially cooked and raw bits - hence salmonella ! ! !

Answer 5

When you cook something from frozen, the outside cooks and the inside stays frozen for a while, this leads the temperature at which salmonella "grows" to "grow" and this causes the salmonella to be there, chickens basically contain salmonella that is why you have to handle it so carefully, rather defrost your chicken first.

By now our systems are so used to the incorrect prep of food it probably would not do much harm but you never do know

Answer 6

The salmonella bacteria are always about,   The reason is that cooking from frozen is not a good idea.The food does not heat enough to kill the bacteria,  It should be properly defrosted first and cooked at correct temperature for the right length of time to ensure it is OK  ,,,    you must take more time over your food preparation and not be in a rush...    

Answer 7

Chickens are vaccinated against Salmonella.  It is the law for chickens sold for the food chain, and layers.

You do not get salmonella from frozen meat, unless the meat was infected before freezing.

You cannot defrost meat and then refreeze it without cooking well first.

You can defrost raw meat, cook it and then refreeze it.  Cooking kills off bacteria.

Just re read your question.  If you mean why can you not cook it straight out of the freezer, the reason is the cold will lower the temperature of the oven and it might not be cooked through properly.  The juices might run clear when you stick a skewer into the thigh of the chicken, but you might have cold, raw spots else where.  Just because it looks nice on the outside does not mean that it is properly cooked on the inside.

Answer 8

If its thoroughly cooked you will be fine. As long as all juices run clear it's ok.

The germs are more of a worry by leaving the meat on your counter and not disinfecting adequatley afterwards.

Food can only be cooked and frozen once. Do not cook frozen food, and then refreeze it afterwards. You are asking for trouble.