Eating raw or undercooked chicken can make people very sick. Chicken is a type of poultry that may contain harmful bacteria such as Salmonella and Campylobacter. When chicken is cooked thoroughly, these bacteria are killed. However, if the chicken is raw or undercooked, the bacteria can survive and cause foodborne illness. There are a few key reasons why humans cannot safely consume raw chicken.
Bacteria in Raw Chicken
Raw chicken often contains dangerous bacteria like Salmonella and Campylobacter. According to the Centers for Disease Control and Prevention (CDC), there are around 1 million cases of salmonellosis each year in the United States. Salmonella infection causes diarrhea, fever, and abdominal cramps within 12 to 72 hours after infection. Illness usually lasts 4 to 7 days. Campylobacter is another bacteria that can be found in raw chicken. Campylobacter infections also cause diarrhea, cramping, abdominal pain, and fever within 2 to 5 days after exposure. Most people recover after around a week. However, some people may develop Guillain-Barré syndrome, which is a rare disorder that can lead to paralysis. Eating undercooked chicken is one of the most common ways people become infected with these harmful bacteria.
Both salmonella and campylobacter bacteria are destroyed when chicken is cooked to an internal temperature of 165°F. However, if chicken is not cooked properly and still contains active bacteria, they can multiply quickly at room temperature and infect anyone who eats the raw or undercooked chicken. Just a small amount of juice from raw chicken meat can contain enough bacteria to make a person sick. So raw chicken should never be consumed.
Prevalence of Bacteria in Raw Chicken
Many studies have detected harmful bacteria in raw chicken sold in stores:
- A Consumer Reports analysis found that more than 60% of chicken breasts tested positive for fecal contaminants. About 40% tested positive for Salmonella.
- A study by the Canadian Food Inspection Agency found that 29% of chicken sampled from grocery stores contained Campylobacter.
- Researchers in Ireland found that 76% of chicken sold in grocery stores was contaminated with Campylobacter.
- A U.S. Department of Agriculture (USDA) study detected Salmonella and/or Campylobacter bacteria in 18% of chicken carcasses tested.
This research shows that Salmonella, Campylobacter, and other dangerous bacteria are very common in raw chicken meat. Proper cooking is required to kill these bacteria before chicken can be safely eaten.
Symptoms of Food Poisoning from Raw Chicken
Eating raw or undercooked chicken can cause foodborne illness. Symptoms usually begin within 1-3 days after ingesting the bacteria and may include:
- Diarrhea
- Abdominal cramps
- Fever
- Nausea and vomiting
- Headache
- Body aches
In healthy people, salmonellosis and campylobacteriosis are often short-term illnesses. Symptoms usually last for 4-7 days before going away on their own. However, in some cases, severe complications can occur. Children, older adults, pregnant women, and those with weakened immune systems are at higher risk for complications. Complications of foodborne illness from raw chicken may include:
- Bacteremia (bacteria in the bloodstream)
- Meningitis (infection of the membranes surrounding the brain and spinal cord)
- Endocarditis (infection of the inner lining of the heart)
- Arthritis (joint inflammation)
- Guillain-Barré syndrome (nerve damage leading to paralysis)
- Reactive arthritis (painful inflammation of the joints, eyes, and urethra)
- Hemolytic uremic syndrome (kidney failure)
Food poisoning from raw chicken can even be life-threatening. Those at greatest risk of severe illness or death include infants, young children, older adults, and those with weakened immune systems. Prompt medical treatment is important if food poisoning is suspected.
How Raw Chicken Gets Contaminated
Raw chicken becomes contaminated with pathogenic bacteria during processing and preparation:
- During Processing: Chicken carcasses can be exposed to bacteria during slaughter and processing. Intestinal contents may leak onto the meat during removal of internal organs. Processing equipment can also harbor bacteria which spread to the meat. Improper sanitation contributes to cross-contamination.
- During Packaging: Bacteria present on the outside of chicken or on equipment surfaces can be transferred to the meat during packaging. Raw chicken juices often leak into bags or packaging materials, spreading bacteria.
- During Storage and Transport: Raw chicken must be kept refrigerated to prevent bacterial growth. Unsanitary storage conditions, inadequate refrigeration, or temperature fluctuations allow bacteria to multiply.
- During Preparation: Bacteria are easily spread from raw chicken onto hands, utensils, countertops and cutting boards. Raw chicken juices dripping onto other foods can transfer bacteria and cause cross-contamination.
To prevent foodborne illness, proper safety precautions are critical when handling and preparing raw chicken.
Proper Handling of Raw Chicken
Raw chicken should always be handled carefully using the following safety guidelines:
- Purchase chicken before its sell-by date and check that packaging is not leaking or damaged.
- Refrigerate chicken at 40°F or below and use within 1-2 days of purchasing.
- Wash hands thoroughly with soap and warm water before and after handling raw chicken.
- Use separate cutting boards and utensils when handling raw chicken to prevent cross-contamination.
- Cook chicken thoroughly to an internal temperature of at least 165°F to kill harmful bacteria.
- Refrigerate leftover cooked chicken within 2 hours and use within 3-4 days.
- Throw away marinades used on raw chicken, which may be contaminated.
Following safe food handling and preparation practices when dealing with raw chicken can help prevent foodborne disease.
How to Cook Chicken Safely
Proper cooking is vital for eliminating bacteria that may be present in raw chicken. Safe cooking guidelines include:
- Use a food thermometer to ensure chicken reaches an internal temperature of 165°F.
- Bring sauces, soups, and gravies containing chicken to a boil when reheating.
- Cook chicken thoroughly even when making dishes like chicken salad or casseroles.
- Wash hands, utensils, sinks, and anything else that touched raw chicken before preparing other foods.
- Use hot soapy water to sanitize cutting boards, countertops, dishes and any other surfaces raw chicken touched.
- Never place cooked food back on a plate or surface that previously held raw chicken.
Cooking chicken at a high enough temperature and for long enough time is the only way to guarantee safety. When in doubt, throw it out. Do not taste chicken before it is fully cooked.
Risks to Health
Eating raw or undercooked chicken poses a significant health risk. The CDC estimates that Salmonella bacteria cause around 1.35 million infections, 26,500 hospitalizations, and 420 deaths every year in the U.S. FoodNet data indicates that poultry is associated with over 20% of foodborne illnesses. Campylobacter causes over 1.5 million illnesses annually. Most people infected with Salmonella or Campylobacter from raw poultry develop diarrhea, abdominal cramps, and fever within 2 to 5 days of exposure. Treatment focuses on managing symptoms with fluids and electrolytes. Though most people recover fully without antibiotics, those at risk for complications may require medical care, hospitalization, or antibiotics. In rare cases, salmonellosis or campylobacteriosis can even lead to death, especially in those with weakened immune systems like the elderly, infants, and those with chronic diseases or taking immunosuppressing medications. The bottom line is that raw chicken should never be consumed.
Populations at Risk
While anyone can get sick from eating raw chicken, some groups have an increased risk of infection and severe illness. These vulnerable populations include:
- Infants and young children – Their immune systems are still developing, putting them at risk for dehydration and serious complications.
- Older adults – Weakened immune systems make it harder to fight off infection. Underlying medical conditions raise risk of complications.
- Pregnant women – Hormonal changes make pregnant women more susceptible. Infection increases risk of premature delivery or stillbirth.
- Immunocompromised individuals – Those with HIV/AIDS, cancer, diabetes, kidney disease or on immunosuppressing medications are at higher risk of severe illness.
Those in high-risk groups should take extra care to avoid consuming raw or uncooked chicken due to their increased chance of developing foodborne illness.
Preventing Cross-Contamination
Raw chicken must be handled carefully to avoid cross-contamination of foods, surfaces, and utensils. Follow these steps:
- Separate raw chicken from other foods in your grocery cart and bags.
- Use different cutting boards for produce and raw chicken.
- Never place cooked food back on a plate or cutting board that previously held raw chicken.
- Wash hands, countertops, sinks, utensils and anything else exposed to raw chicken juices.
- Store raw chicken below ready-to-eat foods like produce in the refrigerator.
- Keep raw chicken tightly wrapped and contained to prevent juices from dripping.
- Use hot soapy water to sanitize any items or surfaces touched by raw chicken.
Being extremely diligent about cleaning and containing raw chicken is crucial to avoid the spread of bacteria to foods that won’t be cooked.
Who is Most at Risk?
Certain groups of people are at increased risk of becoming sick if they consume raw or undercooked chicken:
| Group | Reason for Increased Risk |
|---|---|
| Infants & Young Children | Underdeveloped immune systems; at higher risk of dehydration and serious complications |
| Older Adults | Weakened immune systems; chronic illnesses raise risk of complications |
| Pregnant Women | Hormonal changes increase susceptibility; infection raises risk of premature delivery or stillbirth |
| Immunocompromised | HIV/AIDS, cancer, transplant recipients, diabetes, kidney disease; weakened immune system leads to higher risk of severe illness |
Due to their weaker immune defenses, these populations are more likely to develop severe illness and complications from foodborne pathogens in raw chicken.
How to Tell if Chicken is Fully Cooked
It can be difficult to determine if chicken is thoroughly cooked just by looking at it. Use these methods to confirm chicken doneness and safety:
- Temperature – Check internal temperature in thickest part using food thermometer. Chicken is done at 165°F.
- Color – Fully cooked chicken is white or brown throughout with no pink in the middle.
- Texture – Cooked chicken is firm with no red or pink juices.
- Piercing – Juices run clear when chicken is pierced with fork; meat is not pink.
- Cutting – Meat should not be pink or red when you cut into thickest areas.
The safest approach is to use a food thermometer to verify chicken reaches 165°F internally before removing it from the heat source. When in doubt, continue cooking until chicken is fully done.
Conclusion
Eating raw or undercooked chicken is dangerous due to the risk of infection from harmful bacteria like Salmonella and Campylobacter. Chicken may be contaminated during slaughter, processing, storage, transport or improper cooking and handling. Consuming raw chicken can cause food poisoning within 6 to 48 hours, with symptoms like diarrhea, abdominal cramps, fever and vomiting. While most people recover fully in a week, some may develop severe illness and life-threatening complications, especially those in high-risk groups like infants, pregnant women, older adults and those who are immunocompromised. To prevent illness, it is crucial to handle raw chicken carefully, cook it fully to 165°F, and avoid cross-contamination of surfaces, utensils and other foods. Proper safety precautions when purchasing, preparing and cooking chicken can help prevent the serious consequences of foodborne illness from raw chicken.