It accumulates the most parasites. Never put it into the soup

Parasites in poultry - where do they most often hide?

Chicken is one of the most commonly consumed meats in the world, but like every animal product, it can be a habitat for various microorganisms and parasites. Certain parts of the chicken, specifically the head, lungs, and tail, are particularly susceptible to their presence.

Why avoid the head, lungs and tail?

Why just there? Parasites accumulate in the head, and the lungs and tail are less exposed to the effects of high temperatures during heat treatment.

Avoiding the head, lungs, and tail of the chicken allows us to prepare a healthier broth that brings relief and support to our body, without exposing it to potential threats associated with the presence of pathogens.

Types of Threats

Some pathogens found in chickens can be transmitted to humans, who consume undercooked or contaminated chicken meat. Here are a few of them:

Salmonella. Although it's bacteria, and not a parasite, it's one of the most common pathogens transmitted by chickens. Salmonella infection can lead to diarrhea, fever, and abdominal pains.

Tapeworms. Parasitic worms. Some species of tapeworms can cause serious health problems, including weight loss, fatigue and neurological issues.

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Toxoplasma gondii. It's a protozoan that can be transmitted to people who consume infected meat. Infections can lead to toxoplasmosis.

Campylobacter. A bacterium that can be transferred from chicken to humans, leading to diarrhea, fever, and abdominal pain.

To avoid infection, always thoroughly cook meat, avoid contact with raw poultry, regularly wash your hands, and maintain cleanliness in the kitchen.