Eating raw or undercooked meat is something that many people do.

However, you should not do the same when eating chicken.

According to dietitians, raw chicken contains bacteria that can cause food poisoning.

Bacteria commonly found in raw chicken meat include:

• Campylobacter.

• Salmonella.

• Clostridium perfringens.

• E. coli.

Symptoms of food poisoning can include fever, stomach cramps, diarrhea, and sometimes nausea and vomiting.

These symptoms – especially diarrhea and vomiting – can lead to dehydration as well.

In addition to the symptoms mentioned above, eating raw chicken meat can trigger more severe disorders in the body, especially in people with weak immune systems.

Patients with weakened immune systems, such as those diagnosed with AIDS or those undergoing chemotherapy, may experience more severe symptoms and complications from food poisoning.

Prevent food poisoning

The best way to prevent food poisoning is to cook chicken at 73 degrees Celsius.

In addition, you also have to store raw chicken meat properly.

Store chicken in the refrigerator for no more than two days. If you are storing chicken for more than two days, it is better to store it in the freezer.

When buying chicken, make sure it’s fresh. The chicken should also be pink and moist, but not slimy.

If the color of the chicken is faded or slimy, it’s a sign that the chicken is rotten.
Fresh raw chicken should have a slight odor, but if it smells weird and rotten, you should throw it away.

To make sure your chicken doesn’t turn sour, don’t defrost it in the sink or on the counter.
The most ideal approach to defrost chicken is in the cooler, in chilly water or in the microwave.

Store your raw chicken on the bottom shelf of the refrigerator, away from fresh fruits, vegetables, and other foods