What is the primary danger of consuming undercooked poultry?

The primary danger of consuming undercooked poultry lies in its potential to harbor harmful bacteria, specifically Salmonella. This bacteria is commonly found in raw or undercooked poultry products and can cause foodborne illness when ingested. Symptoms of Salmonella infection can include gastrointestinal distress such as diarrhea, fever, and abdominal cramps, which can be severe, especially in vulnerable populations like young children, the elderly, and those with weakened immune systems.

Cooking poultry to the appropriate internal temperature effectively kills harmful pathogens, making it safe to eat. The USDA recommends cooking chicken and other poultry to at least 165°F (75°C) to ensure that any harmful bacteria present are eliminated. This emphasizes the importance of proper cooking techniques, as undercooked poultry represents a significant risk factor for foodborne illness due to the presence of these dangerous microorganisms.

Other factors like chewiness, fat content, or flavor may affect the palatability or sensory experience of the poultry but do not pose a direct health risk in the same way that consuming undercooked products can jeopardize food safety.