Eating chicken that has not been fully cooked introduces a significant health risk due to the potential presence of harmful bacteria. Poultry is commonly associated with foodborne illness, and consuming it undercooked allows these microorganisms to survive. This contamination is not always visible, meaning chicken can look acceptable while still posing a danger. Failure to heat the meat to a sufficient temperature is the primary factor that leads to food poisoning.
Primary Bacterial Threats
The most common bacterial culprits found in raw or undercooked poultry are Salmonella and Campylobacter. These organisms naturally colonize the intestinal tracts of chickens, meaning the bacteria can be present on the raw meat itself. Campylobacter is frequently cited as the most common bacterial cause of foodborne illness, affecting an estimated 1.5 million people annually in the United States.
Salmonella is also a major contributor, with contaminated poultry being a significant source of human infection. The bacteria can spread to the meat during processing, often through contact with intestinal contents. Even small amounts of these bacteria, if not destroyed by cooking, can trigger a serious infection. The risk is high because Salmonella has been found on up to 1 in 25 packages of chicken at the grocery store.
Recognizing Illness Symptoms and Onset
Symptoms of foodborne illness from undercooked chicken typically manifest as gastroenteritis, affecting the stomach and intestines. Common initial signs include nausea, vomiting, and stomach cramps, followed by diarrhea and sometimes a fever. The diarrhea can occasionally contain blood or mucus, especially in severe cases.
The time between consuming the contaminated chicken and the onset of symptoms varies depending on the specific pathogen. For a Salmonella infection, symptoms generally begin anywhere from six hours to six days after exposure. Campylobacter infections usually have a slightly longer incubation period, with symptoms often starting two to five days after the contaminated food was eaten.
Most people recover from these illnesses within a week. Diarrhea caused by Salmonella may persist for up to ten days, though the most severe symptoms usually resolve sooner. Certain infections, particularly those caused by Campylobacter, carry a rare but serious risk of complications like Guillain-Barré syndrome, a neurological disorder that can cause muscle weakness and paralysis.
Immediate Steps and Medical Attention
If symptoms of foodborne illness develop after eating undercooked chicken, the focus must be on preventing dehydration. Frequent vomiting and diarrhea lead to significant fluid and electrolyte loss, so drinking plenty of fluids is necessary. Water, diluted fruit juice, clear broths, or oral rehydration solutions help replace lost electrolytes.
Rest and avoid beverages that might worsen symptoms, such as alcohol, caffeine, or sugary drinks. While most cases resolve naturally, medical attention becomes necessary if symptoms are severe or persistent. Seek professional help if you experience a high fever, diarrhea that lasts more than three days, or bloody stools.
Vomiting so frequently that you cannot keep any liquids down indicates severe dehydration and requires immediate medical care. Individuals at higher risk for serious illness—including those over 65, young children, pregnant people, or those with weakened immune systems—should consult a doctor promptly if they suspect food poisoning.
Ensuring Safe Preparation and Temperature
Preventing illness from chicken begins with careful handling and proper cooking. Raw chicken and its juices can easily spread bacteria to other foods and surfaces, a process called cross-contamination. To avoid this, use a separate cutting board and utensils for raw poultry, and always wash your hands thoroughly after handling it.
The only reliable way to ensure chicken is safe to eat is by cooking it to a minimum internal temperature of 165°F (74°C). This temperature is sufficient to kill harmful bacteria like Salmonella and Campylobacter. A food thermometer must be used to check the temperature in the thickest part of the chicken, avoiding the bone. Visual cues like the color of the meat are not accurate indicators of safety.