Claire Thompson
Eating undercooked chicken can lead to food poisoning, which causes abdominal cramping, diarrhea, and vomiting. Food poisoning can occur within hours or days of eating contaminated food, and the timeframe depends on the specific bacteria. If you suspect that your chicken is undercooked, it is best to return it to the stove and cook it for longer. This is because the entire piece of meat should be well cooked, as there can be contamination from adjacent undercooked segments of the meat. To check if your chicken is undercooked, make a small cut into the thickest part of the meat—if it is undercooked, it will be pinkish and/or bloody-looking, and the juices will not be clear.
| Characteristics | Values |
|---|---|
| Safe internal temperature | 165°F or 74°C |
| Symptoms of food poisoning | Stomach pain, abdominal cramping, diarrhea, vomiting, fever |
| Foodborne illnesses | Salmonella, Campylobacter, Clostridium perfringens |
| Prevention | Use a meat thermometer, ensure thorough cooking, proper handling and storage |
| Texture | Firm, tender, and inflexible |
| Colour | White throughout, no pink or bloody areas |
| Smell | Unpleasant, sour, or "off" |
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What You'll Learn
Return the chicken to the heat source and cook for longer
Undercooked chicken can harbour harmful bacteria such as salmonella, campylobacter, and Clostridium perfringens, which can cause food poisoning. Symptoms of food poisoning include stomach pain, abdominal cramping, nausea, vomiting, fever, and diarrhoea. To avoid food poisoning, chicken should be cooked to a safe internal temperature of 165°F, which kills off harmful bacteria.
If your chicken is undercooked, the best course of action is to return it to the heat source and cook it for longer. This could be done by placing the chicken back in the oven, on a grill, or in an air fryer. It is important to ensure that the chicken is cooked thoroughly, as even small amounts of undercooked chicken can be contaminated and pose a risk of foodborne illness.
To check if your chicken is cooked, you can use a meat thermometer to ensure it has reached an internal temperature of 165°F. If you do not have a thermometer, you can also check the colour, texture, and smell of the chicken. A fully cooked piece of chicken will be white on the inside, while undercooked chicken may appear pink, bloody, or translucent. The texture of properly cooked chicken should be firm, tender, and inflexible, whereas undercooked chicken will feel mushy, slimy, or rubbery. A strong or unpleasant odour may also indicate that the chicken is undercooked.
It is important to note that bone-in chicken parts and giblets require a higher internal temperature of 175°F for optimal food safety and texture. Therefore, if your undercooked chicken contains bones or giblets, it is recommended to cook it to this higher temperature before consuming it.
By following these steps and ensuring your chicken reaches the recommended internal temperature, you can minimise the risk of foodborne illnesses associated with undercooked chicken.
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Use a meat thermometer to check the internal temperature
Undercooked chicken can harbour harmful bacteria, such as salmonella, which can cause food poisoning. To ensure that your chicken is cooked properly, it is recommended that you use a meat thermometer to check its internal temperature.
A meat thermometer is the most accurate way to check if your chicken is cooked. To do so, insert the thermometer into the thickest part of the meat, specifically the breast area. If you are cooking a whole chicken, you can take the temperature from different angles to ensure that the meat is cooked throughout.
The ideal internal temperature for chicken is 165°F (74°C). At this temperature, harmful bacteria cannot survive for more than 30 seconds. If you are cooking chicken thighs and breasts, you can let the meat rest for five minutes, as the temperature will continue to rise due to carry-over cooking. The meat will be safe to eat at an internal temperature of 160°F, as long as it has been allowed to rest.
It is important to note that the internal temperature of chicken can vary depending on the cooking method and the part of the chicken. For example, bone-in chicken parts and giblets are best cooked to an internal temperature of 175°F for the best texture.
By using a meat thermometer and ensuring that your chicken reaches the appropriate internal temperature, you can be confident that your chicken is cooked properly and safe to eat.
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Prevent cross-contamination by using different utensils
Undercooked chicken can cause food poisoning, with symptoms such as abdominal cramping, diarrhoea, and vomiting. To prevent this, it is important to ensure that chicken is cooked to a safe internal temperature of 165°F, which kills harmful bacteria.
However, even if the chicken is cooked properly, cross-contamination can still occur. Cross-contamination is the transfer of harmful bacteria from raw chicken to other foods, utensils, or surfaces. To prevent cross-contamination and keep your cooked chicken safe to eat, it is essential to use different utensils for handling raw and cooked chicken.
- Designate separate utensils, including cutting boards, plates, and cutlery, for raw and cooked chicken. Do not use the same utensils for both raw and cooked foods. This helps prevent the spread of bacteria from raw chicken to cooked chicken.
- Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling any food, especially after touching raw chicken. This is crucial because any surface you touch after handling raw chicken could become contaminated.
- Clean utensils and cutting boards that have come into contact with raw chicken by washing them with hot, soapy water. This helps remove dirt, debris, and bacteria. For extra protection, you can also sanitise utensils using a dishwasher or disinfectant solutions that are safe for food contact surfaces.
- Avoid cross-contamination with other foods by keeping raw chicken and its juices away from ready-to-eat foods, fresh produce, and cooked dishes.
- Store raw chicken in sealed containers or leak-proof plastic bags in the refrigerator until you are ready to cook it.
- Plan to use or freeze leftovers within four days of cooking, and always reheat leftovers to an internal temperature of 165°F to ensure safety.
By following these guidelines and using separate utensils for raw and cooked chicken, you can effectively prevent cross-contamination and reduce the risk of foodborne illnesses.
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Recognise the signs of food poisoning
Undercooked chicken is a breeding ground for harmful bacteria, such as salmonella and campylobacter. Even consuming a small amount of undercooked chicken can lead to food poisoning.
Food poisoning typically occurs within a few hours or days of eating contaminated food, depending on the specific bacteria. If you suspect you've consumed undercooked chicken, it is recommended to wait and observe for any symptoms.
- Diarrhea: One of the most common symptoms of food poisoning, diarrhea consists of loose bowel movements that occur more than three times in 24 hours. Diarrhea can lead to dehydration if left untreated.
- Stomach pain: This symptom typically appears between 8 and 72 hours after consuming raw or undercooked chicken.
- Vomiting: Eating undercooked meat can cause vomiting, which may begin a few hours after consumption.
- Fever: As your body fights the infection, your body temperature may rise to 100°F or higher.
- Nausea: Feeling nauseous is a common symptom of food poisoning.
- Dehydration: Severe vomiting and diarrhea can lead to dehydration, which is a serious complication that may require hospitalization. Signs of dehydration include decreased urination, a dry mouth and throat, and dizziness when standing up.
- Bloody diarrhea: This is a sign of severe food poisoning.
- Prolonged diarrhea: Diarrhea lasting more than three days is another indicator of severe food poisoning.
- High fever: A fever exceeding 102°F is a concerning symptom.
- Inability to keep liquids down: If vomiting is so frequent that you cannot keep liquids down, it is a severe symptom.
If you experience any of these symptoms, it is important to focus on staying hydrated by drinking water, diluted fruit juice, clear broth, sports drinks, or oral rehydration solutions. In most cases, food poisoning can be managed at home without medical treatment. However, if your symptoms do not improve or become worse, seek medical attention.
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Store chicken safely
Storing chicken safely is crucial to prevent foodborne illnesses caused by bacteria such as salmonella and campylobacter. Here are some detailed instructions for storing chicken safely:
At the Store and During Transport:
Chicken should be your last item to purchase before heading home. Check the packaging for leakage and place the package in a disposable plastic bag to contain any potential leakage. This simple step prevents cross-contamination by stopping raw chicken juices from dripping onto other foods in your shopping cart or bags.
At Home:
As soon as you arrive home, promptly place the chicken in the refrigerator or freezer. Raw chicken should be stored in the refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to ensure your refrigerator is cold enough.
In the Refrigerator:
Always store raw chicken in its original packaging. Place it on the bottom shelf of the refrigerator to prevent any potential leakage from dripping onto other foods. Use a plate underneath the chicken package to catch any juices. Do not let raw chicken sit on countertops or at room temperature. Consume refrigerated chicken within one to two days or freeze it if you don't plan to use it within this timeframe.
In the Freezer:
Chicken can be safely frozen in its original packaging. For long-term freezing (over two months), consider overwrapping the package with heavy-duty foil, plastic wrap, freezer paper, or placing it inside a freezer bag. Frozen chicken, when stored continuously at 0°F or below, can be kept indefinitely, but the quality may diminish over time.
Handling:
Always use separate utensils and cutting boards for raw and cooked chicken to prevent cross-contamination. Wash your hands thoroughly with soap and warm water before and after handling raw chicken. Ensure your kitchen surfaces and utensils are clean to avoid transferring harmful bacteria to other foods.
Remember, proper storage of chicken is essential to prevent foodborne illnesses. By following these instructions, you can safely store chicken and reduce the risk of bacterial contamination.
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Frequently asked questions
Chicken is undercooked if it is pinkish in the middle, slimy, and/or rubbery in texture. The juices will not be clear and may be bloody.
If you've eaten undercooked chicken, you may develop symptoms of food poisoning, including abdominal cramping, vomiting, and diarrhoea. If you develop these symptoms, it's important to stay hydrated by drinking water, diluted fruit juice, clear broth, sports drinks, or oral rehydration solutions. Most people recover from mild cases of food poisoning without medical treatment, but you should contact a healthcare provider if your symptoms do not improve or if you become dehydrated.
To avoid eating undercooked chicken, make sure it is cooked to an internal temperature of 165°F (74°C). You can use a digital meat thermometer to check this. If you're served undercooked chicken in a restaurant, send it back for further cooking.
