Chicken is one of the most widely consumed proteins in the world. It’s a healthy option for lean protein because it has a lower fat and higher protein ratio than other meats.
It’s really important to ensure that chicken is cooked properly to a safe temperature. This is because some microorganisms that have the potential to make you ill are often found on chicken. Cooking the chicken until it has an internal temperature of 165°F (74°C) will kill these microorganisms.
What pathogens are found on raw chicken?
According to Consumer Reports, up to two-thirds of chickens bought in the United States could contain either Salmonella, Campylobacter, or both.
Salmonella bacteria live in the gut of many farm animals, especially chicken. It can cause an infection of the intestinal tract in humans. This can lead to:
food poisoning
typhoid fever
enteric fever
gastroenteritis
other illnesses
Chicken meat can become infected with Campylobacter when it comes into contact with animal feces. The most common symptom of Campylobacter infection is bloody diarrhea. It can also lead to more serious complications in some cases.
Salmonella and Campylobacter are the most common pathogens found on raw chicken. Some other pathogens include:
Staphylococcus aureus
E. coli
Enterococcus
Klebsiella
Illness after consuming raw chicken
The most common symptoms that occur after eating raw chicken that contains one or more of these pathogens are:
abdominal cramps
diarrhea
nausea
vomiting
fever
headache
muscle pain
With Salmonella, the diarrhea is usually very liquid. With Campylobacter, it’s often bloody. Symptoms usually occur within one to two days after consuming Salmonella and within 2 to 10 days after consuming Campylobacter. Symptoms usually go away after around four days. In severe cases of a Campylobacter infection, antibiotics may be needed.
