The most common bacterial food poisoning from chicken include:. Symptoms can begin within a few hours of consuming the food and, depending on the bacteria, DiGeronimo notes, the illness can last up to a week. Plus those symptoms — particularly diarrhea and vomiting — can lead to dehydration, too, so drink plenty of water. The big thing about protecting yourself from food poisoning, DiGeronimo says, is making sure you cook your chicken to an internal temperature of F.
Besides properly cooking your chicken, though, there are other ways to make sure your chicken stays fresh. And, yes, you can freeze it in its original packaging. This can lead to:. Chicken meat can become infected with Campylobacter when it comes into contact with animal feces. The most common symptom of Campylobacter infection is bloody diarrhea. It can also lead to more serious complications in some cases. Salmonella and Campylobacter are the most common pathogens found on raw chicken.
Some other pathogens include:. The most common symptoms that occur after eating raw chicken that contains one or more of these pathogens are:. With Salmonella , the diarrhea is usually very liquid. Symptoms usually occur within one to two days after consuming Salmonella and within 2 to 10 days after consuming Campylobacter.
Symptoms usually go away after around four days. In severe cases of a Campylobacter infection, antibiotics may be needed. When bacteria enter the bloodstream, they can spread to other parts of the body. This is called bacteremia. It can come in many different forms, depending on which area of the body becomes infected. People with weak immune systems are at a greater risk of developing bacteremia. People who take medication to decrease stomach acid are also at greater risk.
This is because stomach acid helps guard against infections of the intestine. One strain of Salmonella bacteria called Salmonella typhi causes typhoid fever. Salmonella typhi is only carried by humans, but chicken can be infected by human handlers. Although these pathogens are different biologically, mostly they cause very similar symptoms. You'll feel cramping and pain in your abdomen, have nausea and vomiting, and usually experience diarrhea as well.
These symptoms might be accompanied by a low grade fever, though it isn't always present. The time required to feel the effects of your ill-starred meal vary widely: from 2 to 36 hours for enterococcus; as few as 4 hours for E.
This means there's often a possibility that it wasn't the chicken at all that's causing your current unhappiness, but a previous meal. The good news is, that while you'll probably wish you were dead for a few hours, foodborne illness won't usually kill you. In fact, you've probably shrugged it off many times already in your life, dismissing it as the "stomach flu" or "hour flu" and not recognizing it as the price of improperly prepared food.
In healthy adults, the symptoms are usually short-lived and go away within 1 to 4 days. The little-known enterococcus can be more serious, causing secondary infections that require treatment with antibiotics. Campylobacter can occasionally cause more serious conditions such as Guillain-Barre syndrome.
To replace fluids and electrolytes, a person can drink:. A person can use over-the-counter medications to relieve symptoms. These include loperamide Imodium , which can help ease diarrhea, and bismuth subsalicylate Pepto-Bismol , which can reduce diarrhea and nausea. A person should seek medical help if they are unable to retain fluids.
They should also seek help if they are pregnant, over 65 years of age, or have a weakened immune system. Parents or caregivers should also take children younger than 5 years to see a doctor. Otherwise, if symptoms last for more than a few days , it might be worth seeing a doctor. The best way to avoid getting a foodborne illness from meat is to cook it well enough to destroy all harmful bacteria. During cooking, chicken meat changes color from pink to white, and its texture changes, too.
People should avoid eating pink chicken meat, as it may be undercooked and is likely to contain bacteria. A person can also use a clean meat thermometer to check the internal temperature of the meat. When cooking a whole chicken, a person can pierce the thickest part of the leg — which is between the drumstick and the thigh — to check the temperature of the meat, ensuring that they do not allow the meat thermometer to touch the bone, fat, or gristle.
They can also check that the meat is white. The juices from a properly cooked chicken will be clear and not cloudy. A person can purchase a meat thermometer online here. Cooking chicken thoroughly and being careful about food preparation is the best way to avoid foodborne infection. It is not only eating raw chicken that can cause illness but also improper handling and preparation. A person can purchase a refrigerator thermometer online here.
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