What will happen if you eat slightly cooked chicken?

Eating slightly cooked chicken carries risks of foodborne illnesses. Undercooked chicken may harbor bacteria like Campylobacter and Salmonella, which can cause food poisoning with symptoms including abdominal pain, diarrhea, fever, and nausea.

When chicken is fully cooked, the internal temperature reaches a point high enough to kill these harmful microorganisms. The recommended internal temperature for cooked chicken is 165 degrees Fahrenheit (74 degrees Celsius), as measured with a food thermometer inserted into the thickest part of the meat.

To ensure the safety of your chicken dishes, follow safe food handling practices:

- Keep raw chicken separate from other food items to avoid cross-contamination.

- Cook chicken thoroughly until the internal temperature reaches 165°F (74°C).

- Use a food thermometer to verify the internal temperature rather than relying on visible cues.

- Refrigerate or freeze leftover cooked chicken promptly to prevent bacterial growth.

- Reheat leftover chicken to the same temperature before consuming again.

By following these guidelines, you can reduce the risk of consuming harmful bacteria from undercooked chicken.