You Ate Undercooked Chicken—What Happens Now?

The chicken should be cooked at an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Eating chicken that is not completely cooked can cause food poisoning. About a million people fall sick each year by eating insufficient chicken.

Insufficient or raw chicken can be contaminated by harmful bacteria which can cause food poisoning. Bacteria commonly found in the chicken include:

• Salmonella:: Chicken and turkey are major contributors to salmonella infection (salmonellosis), which is often associated with diarrhea, stomach pain and fever.
• Campylobacter:: Campylobacter Infection (campylobacteriosis) is most often caused by insufficient chicken consumption. This is the most common cause of bacterial diarrhea each year. Many cases are not diagnosed or not reported.
• Clostridium Perfringens (C. Perfringens):: This type of bacteria can produce a toxin in the intestines that causes diarrhea. It is often linked to poultry, meat and sauce which are cooked in large batches and kept at dangerous temperatures, especially during the holidays or large gatherings. Common symptoms include diarrhea and stomach cramps without vomiting or fever.

In most cases, people with food poisoning meet by themselves without treatment. However, in some cases, it can last longer or cause serious health problems, including:

• Guillain-Barré syndrome (GBS): A rare but serious disease that can occur after food poisoning. It causes muscle weakness and, in some cases, paralysis (loss of muscle function). Campylobacter often causes GBS. The condition affects approximately 1 in 1,000 person infected by Campylobacter bacteria.
• Irritable colon syndrome (IBS): Severe food poisoning can cause inflammation and irritation of the stomach and intestines. This can upset the balance of bacteria in your intestine and increase your risk of developing SCI. IBS symptoms include bloating, changes in intestinal habits and abdominal pain or discomfort.
• Reactive arthritis: A rare condition that occurs when bacteria in the subcuit chicken or other contaminated foods cause joint inflammation, resulting in pain and swelling.

Symptoms of food of food origin can last from several hours to several days and go from light to serious. Common symptoms include:

• Nausea
• Diarrhea
• Fever
• Stomach pains or cramps
• Vomiting

See a health care provider if you have one of the following more serious symptoms:

• Bloody diarrhea or diarrhea lasts more than three days
• A fever greater than 102 ° F (39 ° C)
• Serious vomiting
• Signs of dehydration (dry mouth, dizziness in standing position, peeing very little)

Some people, including children under the age of 5, adults over the age of 65, pregnant people and people with weakened immune systems are more at risk of serious illness. If you or your child are in these groups and suspect that you have food poisoning, consult your doctor immediately.

The time required for symptoms to appear depends on the type of bacteria. Some may make you sick in a few hours, while others can take several days.

• Salmonella:: Symptoms may appear within six hours to six days; Symptoms last less than four to seven days
• Campylobacter:: Two to five days; last about a week
• Clostridium perfringens:: Six to 24 hours; usually last less than 24 hours

Follow these tips to help prevent food origin caused by chicken:

• Keep the chicken juices far from other foods: During purchases, place the chicken in a disposable bag and keep it at the bottom of your cart to avoid leaks. At home, store chicken on the lower shelf of the refrigerator in a leak test container.
• Keep your hands washed when handling the chicken: Wash your hands for at least 20 seconds with soap and water after handling the raw chicken.
• Avoid rinse your chicken: This can spread the germs and contaminate your sink.
• Use a different cutting board for raw chicken: Never place fresh products or cooked foods on a cutting board or a plate that has been used for raw chicken without washing it with hot soapy water.
• Use a food thermometer: Insert the probe into the thickest part of the chicken. For a whole chicken, check the thigh, wing and breast. Avoid the bone. For the thinner parts, insert the thermometer through the side in the center. The internal temperature must reach at least 165 degrees.
• Handle the frozen raw chicken in microwave meals just like fresh raw chicken: Read and follow the cooking instructions carefully to prevent food poisoning.
• Gell or refrigerate the remains: Keep within two hours or in an hour if the food is based at temperatures above 90 ° F (32 ° C), as in a hot car or during a picnic.

Here are ways to know that your chicken is safe to eat:

• Use a food thermometer: Make sure the thickest part reaches 165 degrees.
• Check the color: The chicken should be white throughout, without pink areas.
• Look at the juices: When you cut the chicken, its juice should be clear. If the meat is pink or red, it is probably not done.
• Feel the texture: The cooked chicken must have a firm texture, unlike the raw chicken, which may seem rubbery or viscous.

Insufficient chicken may contain harmful bacteria such as Salmonella And Campylobacter. These germs can make you sick of symptoms such as diarrhea, nausea or vomiting. Symptoms can start a few hours or days after eating.

To stay safe and prevent food from food, cook the chicken at 165 degrees Fahrenheit using a food thermometer. Always wash your hands with soap and water after handling the raw chicken.