Beware these chicken parts: Health risks in your kitchen

Chicken is one of the most frequently consumed meats worldwide. It is relatively inexpensive and can quickly become a tasty and nutritious dish. It works well as a base for soup, the central part of a second course, or an element of it.

Although chicken meat is considered healthy, not all parts are suitable for eating. Knowing which cuts to avoid can prevent unpleasant health consequences.

Although it may seem that you can put practically any part of a chicken into, say, chicken broth, the truth is quite different. Some parts of a chicken accumulate parasites resistant to high temperatures, and even proper heat treatment will not make the dish safe to eat.

Unfortunately, the consequence of eating meat containing parasites or a dish prepared with such a piece can be serious. Most often, it leads to food poisoning, which manifests as vomiting, stomach pain, indigestion, or diarrhea.

Three parts of the chicken are unsuitable for eating: the head, the lungs, and the tail. The head can contain many toxins; chicken lungs often harbor parasites and bacteria; and the tail, also known as the preen gland, is close to the chicken's excretory system.

It's also important to remember to cook chicken meat thoroughly and never eat it raw. Additionally, thoroughly wash the cutting board and knives used to cut the meat. After handling, wash your hands thoroughly to prevent transferring any microorganisms to other products.