Why isn't it safe to eat raw chicken?
Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many that the only safe thing to do is assume they're all bad? If not, is there any way to get non-dangerous chicken (for say -- chicken sushi)?
Besides the safety aspect ... raw poultry has a rather odd texture that most people find unappetizing (possibly it's just a psychological thing with the link between undercooked poultry and food poisoning)
@paperjam : because the question was about safety. My comment was about squimishness; they might be related (we react psychologically to many things that might be dangerous), but not liking the texture isn't a food safety issue.
You can have raw chicken in restaurants in Japan - it's delicious. Depending on where you live there may be better or worse food safety standards, but there is nothing poisonous about raw chicken itself.
By the way, sushi is a dish with vinegary rice. The raw-meat dish is Sashimi. A picture of chicken sashimi:
You will note that in this photo the chicken is actually not raw but quite rare. The exterior of the chicken flesh is actually seared and cooked through several millimeters.
An anonymous user pointed out (in an edit I couldn't approve, as it would have been unfair to the original author) that while chicken meat itself is not poisonous, it can be contaminated with salmonella and other nasties.