Consuming uncooked chicken poses health risks due to potential bacterial contamination. Raw poultry can carry various microorganisms that, if ingested, may lead to foodborne illness.
Common Bacteria in Raw Chicken
Raw chicken frequently harbors harmful bacteria that can cause illness. Campylobacter and Salmonella are two of the most common types found on uncooked poultry. Campylobacter is estimated to affect up to 1.5 million people in the United States annually, often leading to bacterial diarrhea. Studies show that a large percentage of retail chicken samples, sometimes as high as 70.7%, are contaminated with Campylobacter.
Salmonella is another widespread bacterium, and approximately one in every 25 packages of chicken at the grocery store may be contaminated with it. These bacteria can contaminate chicken during processing, as they are naturally present in the birds’ intestinal tracts.
Recognizing Symptoms of Illness
Ingesting uncooked chicken contaminated with bacteria can lead to a range of symptoms, often starting within hours to a few days. Common manifestations of foodborne illness include abdominal cramping, nausea, and vomiting. Diarrhea is also a frequent symptom, which can sometimes be bloody, especially with Campylobacter infections.
Individuals may also experience fever, headaches, and muscle aches or pain. The severity of these symptoms can vary significantly among individuals, depending on the type and amount of bacteria consumed, as well as the person’s overall health. While symptoms for Salmonella typically appear within one to two days, Campylobacter symptoms might take two to ten days to manifest.
When to Seek Medical Help
While many cases of foodborne illness from uncooked chicken resolve on their own, certain symptoms warrant professional medical attention. Individuals should seek help if they experience persistent high fever, particularly if it exceeds 102°F (38.9°C). Severe dehydration, indicated by signs such as little or no urination, a dry mouth and throat, or dizziness when standing, also requires medical evaluation.
Other concerning symptoms include bloody diarrhea, diarrhea lasting more than three days, or vomiting so frequent that it prevents keeping liquids down. Vulnerable populations, such as young children, elderly individuals, pregnant women, and those with compromised immune systems, should consult a healthcare provider if they suspect food poisoning, even with milder symptoms.
Safe Handling and Cooking Practices
Preventing illness from chicken begins with safe handling and proper cooking. Always assume raw poultry is contaminated and handle it accordingly. It is important to prevent cross-contamination by using separate cutting boards, utensils, and plates for raw chicken and ready-to-eat foods. After handling raw chicken, thoroughly wash hands with soap and water for at least 20 seconds.
Raw chicken should be stored on the bottom shelf of the refrigerator in a sealed container or wrapped securely to prevent juices from dripping onto other foods. Do not wash raw chicken, as this can spread bacteria around the kitchen through splashing water. The most effective way to eliminate harmful bacteria is by cooking chicken to a safe internal temperature of 165°F (74°C). A food thermometer should be used to verify this temperature in the thickest part of the chicken, ensuring it is fully cooked and safe to eat.