Food poisoning causes
Foods of animal origin are the most susceptible to contamination. The muscles of healthy animals are free of bacteria, but they provide a rich culture medium for the growth of bacteria picked up in handling and processing. The skin prevents bacteria from penetrating the flesh of a living animal, but microorganisms can be transferred from the skin to the muscle when, the carcass is cut up. Meats that are dressed with skin, such as poultry, are the most prone to spoilage, because bacteria remain on the skin despite thorough washing after slaughter.
