Eating raw chicken can expose you to harmful bacteria such as Campylobacter, Salmonella, and Clostridium perfringens, which commonly contaminate raw poultry
. Consuming raw or undercooked chicken can lead to foodborne illnesses, also known as food poisoning. Symptoms of food poisoning from raw chicken include:
- Diarrhea (sometimes bloody)
- Abdominal pain and cramping
- Nausea and vomiting
- Fever
- Muscle aches
- Headache
These symptoms usually start within a few hours to a few days after consumption and can last up to a week
. Potential complications:
- Severe dehydration due to vomiting and diarrhea
- Bacteremia (bacteria spreading through the bloodstream), especially in people with weakened immune systems
- More serious illnesses such as typhoid fever or enteric fever in some cases
While some people may not get sick every time they eat raw chicken due to stomach acid and immune defenses, the risk remains significant and can lead to severe illness or hospitalization
. Prevention:
- Always cook chicken to an internal temperature of at least 165°F (74°C) to kill harmful bacteria
- Store raw chicken properly in the refrigerator or freezer to prevent bacterial growth
In summary, eating raw chicken is unsafe and can cause serious food poisoning with symptoms ranging from mild gastrointestinal distress to severe complications requiring medical treatment
