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Just because you aren't dead doesn't mean it's a good idea. So, if you were at the store, and at the meat counter there was a section labeled that it was butchered early due to an unknown illness, you'd buy that meat?
Since I don't buy meat, the question is moot. With my Cornish X, I have a pretty good idea what the problem is when they are sitting around droopy and with a purplish comb. I am not going to throw away a fourteen pound chicken just because it is suffering from heart failure or is lame. And I know enough about pathology and anatomy to know if something looks really abnormal when I cut a chicken or other critter open. It is aesthetically displeasing to use meat from animals that were exhibiting an illness and I wouldn't do so for that reason. Plus a fever would affect the quality of the meat. But dangerous? I doubt it. Unless you were eating it raw or undercooked, I don't see how it would be. Do you?
No- honestly I don't... IF it was cooked all the way. But I'm not a doctor or a food expert. And I also can say that I don't check all of my meat with a thermometer to be SURE that it's cooked all the way. And, some things die at different temps... etc. To me, the risk, however limited it may be, isn't worth it. Now, if we were talking about a 14 pound bird as opposed to a three weeker, I may act differently- it's only happened to me with the little ones, so I couldn't say for sure. You're right, it's probably safe, but PROBABLY safe just isn't good enough for me to feed it to my family.
