I know that they do flash freezing to kill parasites. But flash freezing only kills parasites, not bacteria. How they kill salmonella and stuff?
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With sushi-grade fish, its more prevention than sterilization. The fish is carefully stored and prepared to minimize the risk and time that bacteria have to colonize the refrigerated meat, and sushi generally is made to order on the spot or is only kept on cold shelves for a few hours before getting tossed.
meanwhile the living conditions of most chickens, and the conditions in which they are slaughtered and butchered makes it very easy for bacteria to contaminate the meat, but typically chicken is preferred thoroughly cooked even if you don’t have to worry about disease, so its not really an issue that people are pressured to solve since proper refrigeration and thorough cooking will handle the risks of foodborne illness. This is the same with cows and pigs too, but meat from pigs must be cooked all the way through to deal with parasites, and meat from cows typically are structured in a way that bacteria generally don’t get much farther than surface level unless its been ground up or tenderized, and as such you only need to thoroughly cook the outside of a solid cut of steak.
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