Chicken is a popular meat worldwide, featured in countless dishes from soups to fried favorites. However, some parts of the chicken pose higher risks of contamination by parasites and harmful bacteria, especially if not properly cleaned or cooked. Health experts have identified four chicken parts that are more likely to carry pathogens, yet many people still eat them unaware of the potential dangers.
Parasites such as Toxoplasma gondii and Trichinella, along with bacteria like Campylobacter and Salmonella, can survive in undercooked meat. Chicken necks are especially risky due to lymph nodes and soft tissues that may harbor toxins and parasites, particularly in birds raised in unsanitary conditions. Boiling necks for soup is considered a safer method than grilling or roasting.
Chicken gizzards, part of the bird’s digestive system, are another concern since they come into contact with grit, food remnants, and possible fecal matter. These must be washed thoroughly and cooked at high heat to eliminate bacteria. Chicken liver, though rich in nutrients like iron and vitamin A, can contain parasites if undercooked, with Toxoplasma gondii posing a serious risk to pregnant women and those with weak immune systems.
Chicken skin—especially under the wings or near the vent—can trap bacteria and parasites due to exposure to fecal material or poor processing conditions. If not cleaned well or fully cooked, these parts may remain contaminated. Despite these risks, cultural traditions and assumptions about cooking safety keep these parts popular in many cuisines.
To reduce health risks, it’s important to buy poultry from reputable sources, handle raw meat with care, and cook all chicken parts to an internal temperature of 165°F. Avoid undercooked organ meats and ensure proper kitchen hygiene. These precautions allow people to safely enjoy their favorite chicken dishes without compromising their health.