What are the potential risks of undercooking chicken?

Undercooking chicken presents significant health risks that primarily stem from the potential for foodborne illnesses. Chicken can harbor harmful bacteria such as Salmonella and Campylobacter, which can lead to serious gastrointestinal illness in consumers if ingested. These pathogens thrive in undercooked poultry, which does not reach the necessary internal temperature to kill them. Consuming undercooked chicken can result in symptoms ranging from stomach cramps and diarrhea to more severe complications requiring medical attention.

Additionally, serving undercooked chicken can lead to customer dissatisfaction, damaging the restaurant’s reputation and potentially resulting in loss of business. Ensuring that chicken is cooked to the appropriate temperature is therefore essential not only for safety but also for maintaining customer trust and satisfaction.