What makes certain animal meats ok to eat raw (fish), while others are not so much (chicken)?
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The kinds of bacteria present in/around the meat.
If handled carefully and with very clean tools, it is possible to eat raw beef (called “beef tartare”) and have no issues–but you should never eat raw *ground* meat, regardless of source, because that introduces bacteria from the surface and the cutting tools into every part of the meat.
Fewer bacteria harmful to humans are found on fish. Parasites get killed by freezing, and a trained sushi chef can cleanly cut away the dangerous parts. Chicken have salmonella in many, many places, so their meat gets contaminated very easily, and thus you can get the disease from the meat if you eat it raw.
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