Well, raw chicken is about as dangerous a thing to eat as can be. As long as you didn’t actually swallow anything you should be okay. But, it is possible you might get a bit of a stomach upset – not likely, but possible. If you do start to get queasy or nauseous, take some Pepto Bismol. For the future, know that undercooked or uncooked chicken can be deadly. NOTE: I am not being overdramatic. I have trained in professional kitchens and the one thing they pound into your head about is chicken not properly cooked, that it can kill. Even getting raw chicken juice on your hand and not washing the hands you can contaminate surfaces and utensils with dangerous bacteria. Any person who has any kind of food prep training or knowledge knows this well. The odds of it happening are low, and as you bit into it and realized, you stopped, so your exposure was minimal. As I said, you should be okay – but in the event you get an upset stomach you can help yourself with Pepto Bismol. It is not necessarily the Salmonella, it is the fact that the chicken was cooked at low temperature and has had a chance for bacteria to build up. Here’s from the USDA:Foodborne Organisms Associated with Chicken As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.USDA’s Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products, such as chicken franks or lunch meat, that can be eaten without further cooking. Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses. Bacteria must be consumed on food to cause foodborne illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it. Following are some bacteria associated with chicken:Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross-contamination and using proper cooking methods reduces infection by this bacterium.Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe “keep refrigerated” and “use-by” dates on labels....
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