Raw Chicken / Poultry

Safety Status: Avoid Entirely

Raw, undercooked, or partially cooked chicken and poultry must be strictly avoided during pregnancy.

According to reports from the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), raw poultry is one of the most common vectors for foodborne pathogens. Consuming undercooked poultry or failing to wash hands and sanitize surfaces after handling raw chicken can lead to severe food poisoning, presenting major risks for both the mother and the developing fetus.

Primary Pathogens: Salmonella & Campylobacter

Raw poultry is a natural host for several dangerous bacteria:

• Salmonella enteritidis: Salmonella causes salmonellosis, characterized by high fever, severe diarrhea, vomiting, and abdominal cramps. For pregnant individuals, the severe dehydration and electrolyte imbalance caused by Salmonella can restrict blood flow to the placenta and fetus. In severe cases, the bacteria can spread to the bloodstream (sepsis), which can lead to miscarriage, premature birth, or stillbirth.
• Campylobacter jejuni: Campylobacter is another common pathogen found on raw chicken. It causes acute gastroenteritis, with symptoms including abdominal pain, fever, and bloody diarrhea. It has been associated with adverse pregnancy outcomes, including miscarriage and intrauterine growth restriction.

Crucial Food Safety & Prep Guidelines

Since raw chicken is highly contaminated, maintaining strict kitchen hygiene is essential to prevent cross-contamination:

• Cook to 165°F (74°C): Raw poultry is only safe once it has been cooked to a minimum internal temperature of 165°F (74°C). Use a digital meat thermometer inserted into the thickest part of the meat (avoiding the bone) to verify the temperature.
• Never Rinse Raw Chicken: Rinsing raw chicken under the faucet splashes bacteria-laden water droplets onto surrounding countertops, sinks, utensils, and clean foods. The CDC states that washing raw chicken increases the risk of cross-contamination; cooking is the only method that kills these bacteria.
• Practice Strict Handwashing: Wash your hands with warm water and soap for at least 20 seconds immediately after touching raw poultry or its packaging.
• Separate Cutting Boards: Always use a dedicated plastic or ceramic cutting board for raw poultry. Do not cut raw vegetables or ready-to-eat foods on the same board unless it has been thoroughly sanitized first.
• Proper Storage: Store raw chicken in a sealed container or bag on the bottom shelf of the refrigerator (below 40°F / 4°C). This prevents raw juices from dripping onto other foods.