Parasites are organisms that reside on or within a host organism, deriving nourishment from that host at its expense. It is possible for chickens to carry parasites that can affect human health. However, proper handling and thorough cooking of chicken significantly reduce this risk.
Parasites Found in Chicken
Several types of parasites can be associated with poultry, and some have the potential to be transmitted to humans. One notable example is Toxoplasma gondii, a protozoan parasite. While more commonly linked to undercooked pork, lamb, or contact with cat feces, chickens can become infected by ingesting oocysts from contaminated soil or feed. The parasite then forms cysts within the chicken’s muscle tissue.
Other parasites found in poultry include various types of helminths, such as roundworms (nematodes) and tapeworms (cestodes). Chickens acquire these worms by consuming infected insects, contaminated feed, or foraging in environments with parasite eggs. Some helminth species or their larval stages can be transmitted to humans through undercooked chicken.
How Parasitic Infections Occur
Chickens can become infected with parasites through various environmental exposures. This often happens when they consume contaminated feed or water, or forage in soil that contains parasite eggs or oocysts. For instance, Toxoplasma gondii oocysts can persist in the environment, and chickens pecking at the ground may ingest them, leading to the formation of tissue cysts within their bodies. Similarly, helminth eggs are often present in contaminated litter or soil, allowing chickens to ingest them during normal feeding behaviors.
Human infection primarily occurs through consuming undercooked chicken meat containing viable parasite cysts or larvae. If chicken meat is not cooked to a sufficient internal temperature, these parasites can survive and establish an infection. Another pathway for human infection is cross-contamination. This happens when raw chicken or its juices contact other foods, cooking surfaces, or utensils that are then consumed or used without proper cleaning. For example, using an unwashed cutting board after preparing raw chicken to then prepare a salad could transfer parasites.
Preventing Parasitic Infections from Chicken
Preventing parasitic infections from chicken depends on safe food handling and cooking practices. Cooking chicken to the correct internal temperature is a primary defense against parasites. All chicken parts should reach an internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part of the meat, avoiding bone. This temperature effectively destroys common parasites and bacteria.
Preventing cross-contamination is also important. Use separate cutting boards, plates, and utensils for raw chicken and other foods to avoid transferring pathogens. After handling raw chicken, thoroughly wash all surfaces, cutting boards, and utensils with hot, soapy water. This practice ensures parasites or bacteria from raw meat do not spread to other foods.
Personal hygiene is also important. Always wash your hands thoroughly with soap and water for at least 20 seconds before and after handling raw chicken. Thaw frozen chicken safely in the refrigerator, in cold water (changed every 30 minutes), or in the microwave. Never thaw chicken at room temperature, as this allows harmful bacteria to multiply.
Consider the source and storage of chicken. Purchase chicken from reputable retailers. Store raw chicken in the coldest part of your refrigerator, ideally on the bottom shelf to prevent juices from dripping onto other foods. Cook or freeze it within one to two days of purchase.