Concerns About Eating Undercooked Chicken: Risks and Precautions

Eating undercooked chicken?

Hello doctor, I went to a night market tonight (11/23) and bought charcoal-grilled buns for dinner, which were filled with chicken breast.
I saw the vendor using white chicken meat (which might have been pre-cooked) and grilling it on a pan before placing it in the bun.
After getting home and eating halfway, I realized that the chicken seemed undercooked (the edges were slightly translucent and could be pulled apart along the muscle fibers).
I’m not sure how much undercooked chicken I have already eaten.
Is there a possibility of contracting avian influenza or other diseases from this? I'm really worried and hope you can respond, thank you.

M Jun, 20~29 year old female. Ask Date: 2017/11/23

Dr. Liao Yaopan reply Family Medicine

It is still recommended that chicken be cooked thoroughly.
In the above situation, there is a possibility of infection or contamination that cannot be ruled out or confirmed.
Please note: online consultations are not equivalent to in-person medical visits and cannot provide accurate diagnoses or treatment recommendations.
Changhua Hospital cares about you.

Reply Date: 2017/11/23

More Info

Eating undercooked chicken raises valid concerns regarding food safety, particularly the risk of infections from pathogens such as Salmonella and Campylobacter, which are commonly associated with poultry. While your specific concern about avian influenza (bird flu) is understandable, it is important to clarify that the risk of contracting avian influenza from undercooked chicken is relatively low for the general population, especially in regions where the virus is not prevalent in domestic poultry.

Understanding the Risks:
1. Pathogens in Undercooked Chicken:
- Salmonella and Campylobacter are the most common bacteria found in undercooked chicken. These bacteria can cause gastrointestinal illnesses, leading to symptoms such as diarrhea, fever, abdominal cramps, and vomiting. The onset of symptoms typically occurs within 6 to 72 hours after consumption.

- The risk of infection increases significantly if the chicken is not cooked to an internal temperature of at least 165°F (75°C), which is necessary to kill harmful bacteria.

2. Avian Influenza:
- Avian influenza is primarily a concern for those who have direct contact with infected birds or their droppings. The virus is not commonly transmitted through properly cooked poultry products. The Centers for Disease Control and Prevention (CDC) states that the risk of contracting avian influenza from eating properly cooked chicken is negligible.

- However, if you are in a region where avian influenza is known to be present in birds, it is wise to remain cautious and ensure that all poultry is thoroughly cooked.

3. Parasites:
- While the concern about parasites is valid, the likelihood of contracting a parasitic infection from undercooked chicken is lower compared to bacterial infections. Parasites such as Toxoplasma and certain types of worms can be present in undercooked meat, but they are less common in poultry than in other meats like pork or beef.

Precautions and Recommendations:
- Monitor Symptoms: After consuming undercooked chicken, it is essential to monitor for any gastrointestinal symptoms. If you experience diarrhea, fever, or severe abdominal pain, seek medical attention.

- Stay Hydrated: If you develop gastrointestinal symptoms, ensure you stay hydrated, as diarrhea can lead to dehydration.

- Consult a Healthcare Provider: If you have persistent symptoms or if you are particularly concerned about your health, it is advisable to consult a healthcare provider for further evaluation and potential testing.

- Food Safety Practices: In the future, ensure that chicken is cooked thoroughly before consumption. Use a meat thermometer to check the internal temperature, and avoid cross-contamination in the kitchen by using separate cutting boards for raw meat and other foods.

In conclusion, while the immediate risk of contracting avian influenza from undercooked chicken is low, the potential for bacterial infections is significant. Practicing safe food handling and cooking techniques is crucial to prevent foodborne illnesses. If you have any further concerns or develop symptoms, do not hesitate to seek medical advice.

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