Like any animal, if you raise it right, you don't have to worry about it. Not every pig is somehow intrinsically carrying roundworm just like not all chicken are carrying salmonella.
For the purposes of industrial food hygiene, all chicken do in fact have to be assumed to be carrying salmonella.
Like sure, if you raise a bunch of chicken from eggs in a quarantined space, they probably won't have salmonella, but if you're scaling up operations to any meaningful degree, it's gonna be a thing. It's just too virulent to keep out. Of course, in a very literal sense, not every single chicken is going to be making you violently ill if you eat it raw, but at the same time, just about any places that raises chicken at scale will occasionally have salmonella outbreaks, so it's always a gamble.
Which is why raw chicken dishes are exceedingly rare.
That's industrial scale. As mentioned, it all depends on how the meat was raised and sourced. Not everyone procures meat from industrial chains, even in the US, nor does every dish use it.
An audit found that about 4% of store-bought chicken tested positive for salmonella in the US. And I consider that high. Yet, that's still 1 in 25.
So it's makes sense that small-scale farms will have even more negligible numbers that would be on par with with consuming raw beef, and in this case, pork for mett.
Raw chicken dishes have always been rare because... well... it's off putting. Fear of any food borne illness aside, chicken is already bland and reductive in nature when cooked. It is even more so when raw where it's not going to hold on to a lot of sauces or seasoning on top of a repulsive texture. Yet, there are raw chicken dishes (torisashi, tartars, or how a french poulet de bresse can be kept pink with an internal temp lower than recommended levels) which goes to show that not every chicken inherently has salmonella.
Also there were 6 cases of trichinosis in the US last year. On average, there are around 15 reported cases every year. And those were linked more with wild game and home butchered pigs that were in contact with wildlife. Not sure what the numbers are in germany but I wouldn't be surprised if it's similar.
My point is, Mett isn't some speciality expensive haute cuisine dish, and it is generally made from industrially farmed pork. It's something many working-class people have on the regular, some of them might even be eating it daily.
If you want to make torisashi or chicken tartare or pink poulet de bresse, you're shelling out a lot of cash for the assurance that you won't have a 1/25 chance to become utterly miserable shortly afterwards. You're buying some of the most premium chicken there is.
And a 1/25 chance of having salmonella on your chicken is still very high. Depending on how often you have chicken, that's gonna be a salmonella-contaminated chicken several times a year on your plate, and the reason it's not making you ill is that the only chicken any sane person would risk eating raw is the premium stuff.
And likewise, while trichinosis has gotten more uncommon in meat in general, another reason for the low number of outbreaks is that people now know that pork should be cooked through to make sure it's safe. The difference is that if you have a craving for raw pork, if you're in Germany, you can get stuff which is almost definitely safe without breaking the bank.
For the sake of this argument, just looked it up. There were 2 cases of trichinellosis in Germany last year. Less than 10 per year in the past decade. And nothing points to mett. So they still average less than the 15 in the US who are less likely to eat raw pork.
And you're proving my point. Inspected and well-taken care of livestock produce healthy meat and has less to do than the type of animal whether it's pork and chicken vs lamb and beef. And it doesn't even have to be expensive. Like mett. Like torisashi which can find it in many izakayas.
It's not about haute. It's about the baseline of agricultural standards. As stated, I agree in that 1 in 25 industrial-packaged chicken is high, just as I wouldn't even make a tartare from US beef unless I know what farm it's from.
But I'm not selectively turning my nose at one protein over another based on practices and information that were put in place, not in the well-being of the population, but in order to mask the malpractices of shitty, unmoderated farming. I know where the risks are and where they aren't. And it's not at a rudimentary pork, poultry, beef, lamb debate.
So back to the original post, it's no different than a steak tartare or kibbeh nayyeh or battutta piemontese or koi soi or kitfo just because it's pork.
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u/LessOrgies 10h ago
No different than steak tartare or kibbeh nayyeh