Risks of Eating Undercoooked Chicken

Consuming undercooked chicken poses a serious health risk, as it may contain harmful bacteria such as Salmonella and Campylobacter that cause food poisoning. Infection with these bacteria can lead to symptoms like diarrhea, abdominal pain, nausea, and vomiting, and may require medical treatment—especially for children, the elderly, pregnant women, or individuals with weakened immune systems. It is recommended to cook chicken until its internal temperature reaches 74°C (165°F), ensuring doneness with a thermometer, while adhering to proper hygiene and safe storage practices. Avoid washing chicken under tap water, and keep it separate from ready-to-eat foods during storage—these are key steps to prevent infection. Additionally, you should see a doctor immediately if severe or persistent symptoms appear, to ensure early treatment and prevent complications from food poisoning.

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