Most diseases in chicken are eliminated in the cooking process. However, being aware of the possible risk factors and being sure you know properly contain any bacteria will keep your home-cooked meal from turning into home-made sickness for your whole family.
The Facts
Campylobacter is one bacterial pathogen found in most raw chicken, and ingesting it can cause diarrhea, fever and abdominal cramps. In addition, chicken can be contaminated with salmonella, a bacterium that is especially harmful to people with weakened immune systems. Both Campylobacter and salmonella can also be found in the drippings from raw chicken, so when handling uncooked chicken meat you must use great care. (See Reference 1.)
Identification
The USDA or state systems perform mandatory inspections of all chicken products sold to stores. Both the chicken and its internal organs are inspected, and if there are any signs of disease the poultry does not make it to market. Further, the USDA inspects cooked and ready-to-eat products for bacteria, and even traces of bacteria will cause these products to be deemed ineligible for sale (Reference 2).
Illness Prevention
To avoid illnesses caused by diseases in chicken meat, you must follow safe food-handling procedures. First, be sure to wash your hands and all surfaces that are touched by food as often as possible. Be careful not to cross-contaminate, as even a few drippings that fall from a chicken container into a dinner salad can make people sick. Store food appropriately, making sure to return perishable food to cold storage within two hours of purchase (one hour if the weather is extremely hot). Finally, never buy poultry products if the package is dripping or leaking (Reference 2).
Marinades
When preparing meats, it is common practice to marinate the meat, and then reuse the marinade as a type of sauce over the cooked meat. Chicken meat responds well to marinades and takes on great flavors, but be careful not to contaminate your meal with the marinade. After the raw meat is removed from the marinade, you must boil the marinade before it is suitable for consumption. You can then brush the marinade on cooked chicken without worry (Reference 1).
If You Get Sick
If you find yourself with nausea, diarrhea, vomiting, fatigue and/or fever within a few hours of eating questionable foods, you may have food poisoning. Try to stay hydrated, and if your symptoms become severe or you are vomiting for more than two days, seek medical attention. Food poisoning can last for up to 10 days (Reference 3).
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