What is wrong with eating pink chicken?

Consuming undercooked or pink poultry, including chicken, carries the risk of foodborne illness caused by harmful bacteria such as Campylobacter and Salmonella. These bacteria can cause symptoms such as abdominal pain, fever, vomiting, and diarrhea. Thorough cooking is necessary to destroy these bacteria and ensure the safety of consuming chicken meat. The safe internal temperature for cooked chicken, as recommended by the United States Department of Agriculture (USDA), is 165 degrees Fahrenheit (74 degrees Celsius). Using a meat thermometer to check the internal temperature of the chicken during cooking helps ensure proper doneness and minimizes the risk of foodborne illness.