The answer lies in the way things are prepared. Poultry can be a hotbed for bacteria, especially at room temperature, and most comes from farms where conditions are fairly unsanitary. Beef and fish may not always be consumed raw. Certain cuts of beef may be consumed more raw by virtue of preparation–a rare steak is still seared a little bit and cooking temperatures do tend to kill enough of the bacteria. Fish for sashimi can still carry the threat of high mercury content, such as in tuna. More common of an issue is parasites often found in fish, and to combat this, raw fish is often frozen overnight to kill the parasites first.
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