Why is poultry so much easier to get sick from?

Question

I know red meats are usually safe to eat when not fully cooked, and often preferred to be eaten when not cooked all the way through. What makes poultry specifically more prone to passing along bacteria than other meats?

In: Biology

Answer 1

[Here](https://youtu.be/cL9RyGqwcbA?si=xpBVBOgY3tLJzbk2) is a good video that explains this. Also, just a great channel to follow for recipes/food science.