Chicken is a favorite worldwide, but some parts carry higher risks of parasite or bacterial contamination—especially when undercooked or poorly cleaned. Experts warn about four specific parts:
1. Chicken Neck
Often used in broths, the neck contains lymph nodes and soft tissues that may harbor toxins and parasites. Tip: Always boil thoroughly.
2. Chicken Gizzard
This digestive organ can carry bacteria or parasites from food particles and grit. Tip: Wash well and cook thoroughly; avoid if rubbery.
3. Chicken Liver
Rich in nutrients but also a toxin-filtering organ. Undercooked liver can carry Toxoplasma gondii, causing toxoplasmosis—especially dangerous for pregnant women. Tip: Cook until fully brown inside.
4. Chicken Skin (Near Wings/Vent)
Skin around the vent or under wings can trap bacteria from feces. Tip: Clean chicken well and cook until crispy; avoid gelatinous skin.
Why the risk? Tradition and lack of awareness. Many assume cooking alone kills all threats. But mishandling or undercooking still poses danger.
How to stay safe:
Buy from trusted sources
Use separate cutting boards for raw chicken
Cook to 165°F (74°C)
Never eat raw or rare chicken organs
Enjoy chicken—but prepare it safely.
