What happens if you eat raw chicken

Imagine you’re in a hurry to cook dinner and you undercook the chicken. Or maybe you’re tempted to eat raw chicken while cooking. Either way, it’s not safe. Raw or undercooked chicken can make you very sick.

Eating even a little bit of raw chicken can cause food poisoning. This is because of harmful bacteria like salmonella and campylobacter¹.

About 1 million people in the U.S. get sick from eating bad chicken each year². Campylobacter infections alone make up to 1.5 million cases annually³. These illnesses can make you feel very bad, with symptoms like diarrhea and stomach pain.

They can also cause fever and vomiting¹. In some cases, it can even lead to serious health problems like Guillain-Barré syndrome. Campylobacter infections are responsible for about 40% of these cases³.

Some groups are more at risk, like older people, pregnant women, and young kids³. But there’s good news. By cooking chicken right and keeping it clean, you can stay safe³¹.

Key Takeaways

• Eating raw or undercooked chicken can lead to food poisoning caused by bacteria like salmonella and campylobacter.
• Symptoms of foodborne illness from raw chicken include diarrhea, stomach cramps, fever, and vomiting.
• Vulnerable populations are at higher risk of severe illness from food poisoning.
• Proper food safety practices, such as cooking chicken to 165°F and avoiding cross-contamination, can prevent foodborne illness.
• About 1 million people in the U.S. get sick from eating contaminated poultry each year.

The Dangers of Eating Raw Chicken

Eating undercooked chicken can cause food poisoning. Symptoms can start quickly and last up to a week⁴. Raw chicken may have harmful bacteria like Campylobacter, Salmonella, and Clostridium perfringens⁵.

Up to two-thirds of chickens in the US may have Salmonella, Campylobacter, or both⁶.

Some people are more at risk from food poisoning from raw chicken. This includes young kids, older adults, pregnant women, and those with weak immune systems⁴⁵. These groups may face more serious symptoms and longer illnesses.

To make chicken safe, it must be cooked to 165°F (74°C)⁴⁵⁶. The Food Safety and Inspection Service says this kills harmful bacteria.

Cross-contamination is a big worry with raw chicken. Bacteria can spread to other foods, surfaces, and utensils, leading to illness.

Good chicken handling is key to avoiding food poisoning and the raw chicken dangers. Here are some tips:

• Keep raw chicken in the fridge for two days or freeze it for a year⁴
• Don’t leave raw chicken at room temperature for over two hours⁴
• Thaw chicken in the fridge, cold water, or the microwave to slow bacterial growth⁴
• Wrap chicken well, wash hands often, use separate cutting boards, and use a meat thermometer⁶
• Put leftover chicken in the fridge or freezer within an hour to stop bacterial growth⁶

By following these safe chicken handling tips and cooking chicken well, you can lower the risk of food poisoning. This keeps you and your family safe from the dangers of eating raw or undercooked chicken.

Common Bacteria Found in Raw Chicken

Raw chicken can have harmful bacteria that make you sick if not handled right. The Centers for Disease Control and Prevention (CDC) says about one million people get sick from bad poultry each year⁷. Knowing the bacteria in raw chicken is key when preparing poultry.

Campylobacter

Campylobacter is a top cause of stomach sickness worldwide⁷. It can lead to severe stomach pain, fever, vomiting, and diarrhoea. Symptoms may start two to five days after you get infected⁷.

Studies compared different ways to find Campylobacter in chicken⁸. They found Campylobacter in chicken’s guts and on the carcasses. There’s a link between Campylobacter and Salmonella in chickens⁸.

Salmonella

Salmonella is also common in raw chicken. The CDC says Salmonella causes about 1.2 million illnesses, 23,000 hospital stays, and 450 deaths in the US each year⁷. Poultry is often the main food in outbreaks in the US⁸.

The European Union’s 2015 report also found Salmonella in poultry⁸.

Clostridium perfringens

Clostridium perfringens grows in warm food. It’s common in places like hospitals and nursing homes⁷. Symptoms include stomach cramps and diarrhoea.

These bacteria can be very dangerous, especially for kids, older adults, pregnant women, and those with weak immune systems⁷. By knowing about these bacteria and handling chicken safely, you can lower your risk of getting sick.

Symptoms of Foodborne Illness from Raw Chicken

If you’ve eaten raw chicken by mistake, you should know the symptoms of foodborne illness. Bacteria like Campylobacter and Salmonella can make you sick. These symptoms usually start a few days after eating the contaminated meat⁹¹⁰.

Campylobacteriosis can cause diarrhea, nausea, vomiting, and belly cramps. You might also feel bloated and have a fever⁹. These symptoms start a couple of days after eating the infected food and can last a week⁹. Men are more likely to get infected with Campylobacter⁹.

Salmonella infection can lead to diarrhea, stomach cramps, and fever. You might also feel nauseous, vomit, have chills, headaches, and see blood in your stool¹⁰. The time it takes for symptoms to show can be from 6 hours to 6 days. Diarrhea from salmonella can last up to 10 days¹⁰.

Diarrhoea

Diarrhoea is a common symptom. It can be watery or bloody. You might also feel abdominal pain and cramping as your body tries to get rid of the bacteria.

Fever

A fever is a sign that your body is fighting off the infection. If you have a high fever and other symptoms after eating raw chicken, watch your temperature. Seek medical help if needed.

Stomach cramps

Abdominal pain and stomach cramps are common. These symptoms can be mild or severe. You might also feel bloated and have gas.

Nausea and vomiting

Nausea and vomiting are common symptoms. These can lead to dehydration. It’s important to drink plenty of clear liquids to stay hydrated.

If you have these symptoms after eating raw chicken, stay hydrated and rest. Seek medical help if your symptoms get worse or don’t go away. Knowing the risks and preventing cross-contamination can protect you and your loved ones from these illnesses.

Complications from Eating Raw Chicken

Most people get better from food poisoning in a few days. But, some face serious issues that need hospital care. Dehydration is a big problem from eating raw chicken. It happens when you lose too much water and salts through diarrhoea and vomiting.

Raw chicken can also cause irritable bowel syndrome (IBS). IBS makes your belly hurt, feels bloated, and changes how you go to the bathroom. Another issue is reactive arthritis, which makes your joints swell and hurt weeks later.

Septicemia is a serious infection in the blood from raw chicken. It’s very dangerous and needs quick medical help. You might need to stay in the hospital and get antibiotics through a vein.

The CDC says Campylobacter causes about 40% of Guillain-Barré syndrome (GBS) cases. GBS is a rare disorder that makes you feel numb, weak, and have balance problems.

To avoid these serious problems, handle chicken safely. Keep raw chicken cold, below 40° F (4° C)¹¹. Cook chicken to 165° F (74° C) to kill germs¹¹. Always wash your hands well with soap and water before and after touching raw chicken¹¹.

Don’t wash raw chicken to stop bacteria from spreading¹¹. Use different things for raw and cooked foods to avoid mixing germs¹¹. Salmonella in chicken causes more food poisoning than any other germ¹². Cooking chicken well is key to stop food poisoning¹².

By being careful and knowing the risks, you can keep yourself and your family safe from bad food illnesses.

What to Do If You Accidentally Eat Raw Chicken

If you’ve eaten raw chicken by mistake, stay calm and watch for signs. Most foodborne illness from raw chicken gets better on its own. But, it’s important to take care of yourself and know when to get help³.

While waiting, don’t try to make yourself vomit. It can hurt your stomach³. Signs of food poisoning from raw chicken include diarrhea, vomiting, fever, and stomach pain¹³.

Stay hydrated

If you start to feel sick, drinking lots of water is key for treating foodborne illness. Drink:

• Water
• Diluted fruit juice
• Sports drinks
• Clear broths
• Oral rehydration solutions

These drinks help replace lost salts and water. Keep drinking until you feel better, which usually takes a week¹³.

Rest and recover

Drinking water and resting are also important for getting better. Most food poisoning lasts up to a week¹. Let your body rest and heal during this time.

You can also use over-the-counter medicines to ease symptoms:

• Loperamide (Imodium) for diarrhea
• Bismuth subsalicylate (Pepto-Bismol) for diarrhea and nausea

These can help manage your symptoms while your body fights off the infection³.

Seek medical help if symptoms persist or worsen

Even though most food poisoning from raw chicken gets better on its own, sometimes you need medical help. Get help if:

1. You can’t keep fluids down because of vomiting
2. You have bloody stools
3. You have a fever over 102°F (38.9°C)
4. Your symptoms last more than a few days or get worse

If symptoms get worse, like bloody diarrhea and high fever, or if you’re pregnant or have a weak immune system, see a doctor¹³.

Some people are more at risk for serious illness from food poisoning. This includes those over 65, pregnant women, babies, young children, and people with weak immune systems³. If you’re in one of these groups, watch your symptoms closely and get medical help if needed.

By drinking water, resting, and getting medical help when needed, you can manage foodborne illness from eating raw chicken.

Safe Handling and Cooking of Raw Chicken

Handling and cooking raw chicken safely is key. Follow simple rules to lower food illness risks. WhatHappensIf.com.au offers tips to handle chicken safely.

Store chicken properly

Keep raw chicken fresh and safe by storing it right. Store it in the fridge for one to two days before cooking¹⁴. Put it on the bottom shelf in a sealed container or wrapped well to stop juices from spreading¹⁵.

If you need to keep it longer, freeze it. You can freeze fresh poultry for up to nine months for pieces and a year for whole chickens¹⁵.

Avoid cross-contamination

Prevent foodborne illness by avoiding cross-contamination. Use a separate cutting board and utensils for raw chicken¹⁴. Wash your hands with soap and hot water before and after handling it¹⁴¹⁵.

Don’t wash the chicken itself. This can spread bacteria around your kitchen¹⁴¹⁵.

Cook chicken to a safe internal temperature

Cook chicken to 165°F (74°C) to kill harmful bacteria. Use a meat thermometer to check the temperature¹⁵. Insert it into the thickest part of the chicken, avoiding bones.

Use a meat thermometer

A meat thermometer is vital for safe chicken cooking. Check the temperature in the thickest part, avoiding bones. Here’s a table for safe cooking temperatures for chicken:

Follow these tips for safe chicken meals. Store chicken right, avoid cross-contamination, cook to the right temperature, and use a meat thermometer. You’ll be a pro at cooking chicken!

Risks of Eating Undercooked Chicken

Eating raw or undercooked chicken can cause food poisoning. It can also lead to stomach pains, nausea, and diarrhoea¹⁶. It’s important to make sure the chicken is fully cooked to avoid these risks¹⁶.

If you’re not sure if the chicken is cooked, it’s safer to cook it more. This way, you avoid getting sick¹⁶.

Check if the chicken is cooked by looking at its colour. Cooked chicken is white inside, while undercooked chicken is pink or bloody. Also, juices from cooked chicken should be clear, not pink¹¹.

Chicken that’s partially frozen might not cook evenly. This increases the risk of food poisoning¹¹.

The FDA says all poultry, like chicken, should be cooked to 165° F (74° C) to be safe¹¹. A meat thermometer is a good tool to check if chicken is cooked. It shows if the chicken is done when the internal temperature is 73°C or higher¹⁶.

Raw chicken and its juices often have harmful bacteria. These include campylobacter, salmonella, and clostridium perfringens. These can cause serious illnesses¹⁶.

Symptoms of these illnesses can start from six hours to five days after eating contaminated chicken. They can last up to a week¹⁶. Common symptoms are:

• Diarrhoea
• Nausea
• Stomach cramps
• Fever

To avoid risks from undercooked chicken, follow good food safety practices. Store raw chicken at 40° F (4° C) or lower to stop bacteria growth¹¹. Use separate cutting boards for raw meat and other foods. Clean utensils and surfaces well, and follow good food safety during cooking¹⁶.

Remember, when it comes to chicken, it’s always better to err on the side of caution. Cook your chicken thoroughly to avoid the unpleasant and potentially dangerous consequences of consuming undercooked poultry.

Preventing Foodborne Illness from Raw Chicken

Keeping yourself and your family safe from raw chicken is key. By storing, handling, and cooking chicken right, you can lower the chance of getting sick. This is important for everyone’s health.

Proper storage and handling

First, store raw chicken correctly. Put it on the bottom shelf of your fridge. Use a plate to catch any spills. Use or freeze it within 2 days of the sell-by date¹⁷.

Your fridge should be at or below 40°F (4°C) for safety¹⁸. Always wash your hands before and after touching raw chicken. This stops bacteria from spreading.

Thorough cooking

Cooking chicken to the right temperature kills harmful bacteria. Use a food thermometer to check the chicken’s thickest part. It should reach 165°F (74°C)¹⁹¹⁷.

This is the only sure way to know your chicken is safe to eat¹⁹. Bacteria grow fast between 40°F (4°C) and 140°F (60°C). So, cook chicken well and avoid the “Danger Zone” for too long¹⁹¹⁸.

Avoiding cross-contamination in the kitchen

Cross-contamination happens when bacteria from raw chicken spread to other foods or surfaces. Use different cutting boards for raw meat and other foods. Clean and sanitize all surfaces and tools after touching raw chicken¹⁹.

Don’t wash raw chicken before cooking. This can spread germs to your sink, countertops, and other foods. This increases the risk of getting sick¹⁹¹⁷.

When eating out, watch out for undercooked chicken. If your meal looks pink or undercooked, ask for it to be remade. By following these tips, you can lower the risk of foodborne illness. This way, you can enjoy your meals safely.

Conclusion

Eating raw or undercooked chicken can make you very sick. It can cause foodborne illnesses from harmful bacteria. Symptoms include diarrhoea, stomach cramps, fever, and vomiting.

In 2016, Salmonella from chicken caused 8 outbreaks in the US. This led to 307 illnesses, 42 hospitalizations, and 1 death²⁰. To stay safe, it’s important to handle and cook chicken properly.

Don’t wash raw chicken before cooking. This can spread bacteria. Instead, cook chicken to 165°F (74°C) and use a meat thermometer. Keep raw and cooked foods separate and clean surfaces well.

If you think you ate raw chicken and feel sick, drink lots of water and rest. Poultry meat sales are growing, but raw chicken’s short shelf-life is a problem. New ways to keep meat safe are being explored.

By knowing how to cook chicken safely, you can enjoy it without getting sick. Stay informed and cook chicken right to keep your meals safe and tasty.