Where can I learn more about the dangers of harmful bacteria in poultry?
Sorta related things to your questions from my sources: “Salmonella can colonize virtually all animals, including poultry…&c” When you read up on salmonella transmission, make sure you’re reading about the pertinent strain. For example, while Salmonella typhi (cause of typhoid fever) can be foodborne, it’s not the one you worry about picking up from poultry (in the USA, you usually get it from a chef with poopy hands.) Also, S. anatum is present in ducks. But again, it’s not relevant to you, as it is host specific; it causes keel disease in ducklings (they keel over when they walk). You ain’t a duck, you’re just eating one, so you’re ok. The two big ones that are non-host adapted (i.e. can affect humans, as well as the wide range of birds you’ll be roasting) are S. typhimurium & S. enteritidis. S. enteritidis account for about 20% of reported salmonellosis, and the can be worse symptoms are worse. But it’s localized in egg yolk. So unless your recipe is calls for raw egg, you’re in the
