What Would Happen if You Ate Raw Chicken?

Eating raw or undercooked chicken can make you very sick. Chicken needs to be cooked thoroughly to kill harmful bacteria like Salmonella and Campylobacter that could be present. If you accidentally eat raw or undercooked chicken, here’s what you need to know.

Why You Should Never Eat Raw Chicken

Raw chicken is unsafe to eat. It commonly contains bacteria like Salmonella, Campylobacter, Clostridium perfringens, and E. coli. If you eat raw or undercooked chicken, these bacteria can multiply and cause foodborne illness.

Foodborne illness from raw chicken can cause unpleasant symptoms like nausea vomiting stomach cramps, and diarrhea. In some cases it can also lead to more serious complications like dehydration, joint pain, blood infections, and neurological problems.

To avoid getting sick the FDA recommends cooking chicken to an internal temperature of 165°F. This high temperature kills any harmful bacteria present. You should use a meat thermometer to confirm the chicken has reached 165°F before eating it.

What Happens Right After Eating Raw Chicken

Within hours or days of eating raw chicken, you may start to feel sick. The timeline depends on which bacteria you ingested:

• Salmonella – Symptoms start 6 hours to 6 days after eating raw chicken. They last 4-7 days.

• Campylobacter – Symptoms start 2-5 days after and last up to a week.

• Clostridium perfringens – Symptoms begin 8-12 hours after and last less than 24 hours.

• E. coli – Symptoms usually start 3-4 days after eating contaminated chicken.

At first, you’ll probably experience stomach cramps, nausea, vomiting, diarrhea, fever, chills, and fatigue. For most people, symptoms go away on their own within a week.

But for some, especially those with weakened immune systems, symptoms can worsen and lead to dehydration or infections throughout the body. Bloody diarrhea, high fever, dizziness, and neurological issues can occur.

What to Do If You Get Sick From Raw Chicken

If you start experiencing foodborne illness symptoms after eating raw chicken, focus on staying hydrated. Drink water, diluted juice, clear broths, and electrolyte beverages. Get plenty of rest.

Over-the-counter medications like loperamide or bismuth subsalicylate can help ease nausea, vomiting, and diarrhea. But avoid forcing yourself to vomit, as this can damage your gastrointestinal tract.

See a doctor if symptoms last more than 3 days or you experience bloody stool, high fever, dizziness, or an inability to stay hydrated. They may prescribe antibiotics or IV fluids if needed.

Can You Get Sick From Slightly Undercooked Chicken?

Yes, you can still get foodborne illness from chicken that is slightly pink or bloody inside. Any raw or undercooked chicken can harbor Salmonella, Campylobacter, E. coli, Clostridium perfringens, and other bacteria.

Don’t eat any chicken that is still pink inside. Send it back to be cooked longer if dining out. At home, use a meat thermometer to confirm chicken reaches 165°F. Then let it rest before cutting into it.

How to Ensure Chicken is Cooked Properly

• Check that chicken is white throughout when cutting into it. No pink spots.

• Look for clear juices. Pink juices indicate undercooking.

• Use a food thermometer to check chicken’s internal temp. 165°F minimum.

• Let chicken rest at least 3 minutes before cutting into it.

• Wash hands, utensils, and surfaces after handling raw chicken.

• Store raw chicken below 40°F. Refrigerate leftovers within 2 hours.

• Defrost frozen chicken in the fridge, not on the counter.

Following proper handling, cooking, and storage guidelines reduces your risk of foodborne illness from chicken. Be especially careful when cooking for high-risk groups like pregnant women, infants, young children, and the elderly.

How to Avoid Cross-Contamination

Raw chicken can spread bacteria around your kitchen if you’re not careful. Follow these tips to avoid cross-contamination:

• Use separate cutting boards for produce and raw chicken.

• Wash hands immediately after handling raw chicken.

• Sanitize countertops, sinks, and appliances after preparing chicken.

• Never place cooked chicken back on a plate/surface that previously held raw chicken.

• Store raw chicken below ready-to-eat foods in the fridge.

• Clean reusable grocery bags that transported raw chicken.

Practice good food safety habits when grocery shopping, prepping, cooking, and storing chicken to prevent bacteria from spreading. Be diligent about washing hands and disinfecting surfaces.

When to See a Doctor

In most cases, foodborne illness goes away on its own after a few unpleasant days. But contact your doctor right away if you experience:

• Bloody diarrhea

• Fever over 102°F

• Signs of dehydration like dizziness or infrequent urination

• Inability to keep fluids down

• Diarrhea lasting more than 3 days

• Neurological symptoms like tingling or weakness

• Joint pain that persists after other symptoms improve

Let your doctor know if you ate raw or undercooked chicken before getting sick. People with weakened immune systems, infants, and the elderly should be especially vigilant about seeking medical care if symptoms don’t improve.

The Bottom Line

Eating raw or undercooked chicken can expose you to harmful bacteria that cause foodborne illness. Cook all chicken to 165°F as measured by a food thermometer to kill bacteria. If you do get sick after eating questionable chicken, focus on staying hydrated and contact a doctor if severe symptoms or dehydration occurs. With proper handling and cooking, chicken can be a safe addition to a healthy diet.