Risks of Eating Undercooked Chicken: Parasite Infection Concerns

Accidental ingestion of raw chicken?

I would like to ask the doctor, I had boiled chicken thigh for lunch, and halfway through I noticed that the meat in the middle was undercooked (red).
I tried to induce vomiting but couldn't.
What is the likelihood of getting a parasitic infection from this? Thank you.

Jun, 20~29 year old female. Ask Date: 2019/12/26

Dr. Chen Shidian reply Gastroenterology and Hepatology

It cannot be confirmed, but it should not be high.
Please continue to monitor for any gastrointestinal symptoms.

Reply Date: 2019/12/26

More Info

Eating undercooked chicken poses several health risks, primarily due to the potential for bacterial and parasitic infections. In your case, consuming chicken that was not fully cooked, particularly if it was red or pink in the center, raises concerns about foodborne illnesses.

Bacterial Infections:
The most common bacteria associated with undercooked chicken are Salmonella and Campylobacter. These bacteria can cause gastrointestinal infections, leading to symptoms such as diarrhea, abdominal cramps, fever, and vomiting. The risk of infection increases significantly when chicken is not cooked to the recommended internal temperature of 165°F (75°C).
Parasite Infections:
While the risk of parasitic infections from undercooked chicken is generally lower than bacterial infections, it is still a concern. One of the parasites that can be associated with poultry is *Toxoplasma gondii*, which can cause flu-like symptoms and more severe complications in immunocompromised individuals. However, the likelihood of contracting a parasitic infection from undercooked chicken is not as high as that of bacterial infections.

In your situation, since you consumed chicken that was undercooked and you are concerned about the possibility of infection, it is essential to monitor for any gastrointestinal symptoms over the next few days. Symptoms of bacterial infections typically manifest within 6 to 72 hours after consumption. If you experience severe symptoms such as persistent vomiting, high fever, or signs of dehydration, it is crucial to seek medical attention promptly.

Preventive Measures:
To reduce the risk of foodborne illnesses in the future, consider the following precautions:
1. Cook Chicken Thoroughly: Always ensure that chicken is cooked to an internal temperature of at least 165°F (75°C). Using a meat thermometer can help verify this.

2. Avoid Cross-Contamination: Use separate cutting boards and utensils for raw chicken and other foods to prevent cross-contamination.

3. Practice Good Hygiene: Wash your hands thoroughly with soap and water before and after handling raw chicken.

4. Store Food Properly: Refrigerate leftovers promptly and reheat them to the appropriate temperature before consumption.

In conclusion, while the risk of parasitic infection from undercooked chicken is relatively low compared to bacterial infections, it is still important to be vigilant about food safety practices. If you have any concerns or develop symptoms, do not hesitate to consult a healthcare professional for further evaluation and guidance.

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