The Dangers of Undercooked Chicken

The Dangers of Undercooked Chicken

Chicken is a popular and versatile protein that can be cooked in many ways. However, consuming undercooked chicken can lead to food poisoning, stomach pains, nausea, and/or diarrhea [1]. In this blog post, we will discuss the dangers of undercooked chicken and how to avoid them.

18 outbreaks of Salmonella in Canada linked to frozen raw breaded chickens

Undercooked chicken can contain harmful bacteria such as Salmonella, Campylobacter, and Clostridium perfringens [1]. These bacteria can cause food poisoning, which can lead to severe symptoms and potential factor cases of infectious diseases. According to the Canadian Food Inspection Agency, frozen raw breaded chicken products have been implicated in 18 outbreaks of nontyphoidal salmonellae in Canada since 2017 [2]. The report also highlights that consumer handling and preparation practices, product appearance, and labeling issues were essential factors in the development of disease [2].

How to avoid consuming undercooked chicken

The best way to avoid consuming undercooked chicken is to cook it thoroughly. The FDA recommends cooking chicken to an internal temperature of 165°F (74°C) [1]. This temperature is sufficient to kill harmful bacteria that may be present in the chicken.

It’s also important to handle raw chicken carefully. Always wash your hands before and after handling raw chicken. Use separate cutting boards and utensils for raw chicken and other foods. And never rinse raw chicken before cooking it.

The role of biotech in food safety

Biotechnology plays a crucial role in ensuring food safety. Artron Laboratories provides rapid tests for food safety that can detect harmful bacteria such as salmonella and E. coli. These tests are designed to provide quick and accurate results, allowing food manufacturers and processors to ensure the safety of their products. Please note that these tests are only for professional use. If you have any questions, feel free to contact us here.

In addition to rapid tests, biotechnology has also led to the development of new food safety technologies such as pathogen detection systems and DNA-based methods. These technologies are helping to improve food safety by providing faster and more accurate ways to detect harmful bacteria in food.

In conclusion, undercooked chicken can be a serious health hazard, leading to food poisoning and other severe symptoms. It’s essential to cook chicken thoroughly and handle it carefully to avoid these risks. However, with the developments of food safety tests in hand, there’s a chance to reduce food safety

If you have any questions about food safety rapid tests, please feel free to contact us here or leave a comment below. We would love to connect with you to understand your business needs and how we can help provide you the solutions.

References

[1] Bacharach, E. (2023, August 29). What Happens If I Accidentally Eat Raw Chicken? Doctors Weigh In. Women’s Health. https://www.womenshealthmag.com/food/a28774666/what-happens-if-you-eat-raw-chicken/
[2] Public Health Agency of Canada. (2020, December 4). Health risks of frozen raw breaded chicken products: A local health unit perspective, CCDR 46(11/12). Canada.ca. https://www.canada.ca/en/public-health/services/reports-publications/canada-communicable-disease-report-ccdr/monthly-issue/2020-46/issue-11-12-november-5-2020/local-health-viewpoint-frozen-raw-breaded-chicken-products.html

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