What cooking practices can prevent salmonella contamination from chicken?

Reviewed by Yoshinori Abe, MD

Internal Medicine

Salmonella infection from chicken is largely preventable with safe food handling. Cook chicken to an internal temperature of 165°F (74°C) to kill bacteria, and prevent cross-contamination by using separate cutting boards, utensils, and plates for raw poultry. Wash hands, surfaces, and tools thoroughly with hot, soapy water after contact with raw chicken. Refrigerate poultry promptly and avoid rinsing it before cooking, as this can spread bacteria.

If you've recently eaten chicken and are experiencing symptoms like diarrhea, fever, stomach cramps, or nausea, you may be dealing with Salmonella or another foodborne illness — and identifying the cause early matters. Take a free, instant, online symptom check to better understand what may be going on and get clear guidance on your next steps.

Reviewed for medical accuracy: 07/14/2026

Important Next Steps

Learn if you have salmonella symptoms Discover whether chicken exposure needs care See what causes your stomach symptoms Find OTC relief for diarrhea and nausea Find a doctor for food poisoning Understand medically valid salmonella home care Check if symptoms need urgent treatment

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Explanation

Cooking chicken properly is key to preventing Salmonella contamination. According to the studies, it is important to cook chicken to a safe internal temperature to kill Salmonella bacteria.

Here are some steps to follow:

Cook Thoroughly: Ensure chicken reaches an internal temperature of 165°F (73.9°C) to kill harmful bacteria.
Avoid Cross-Contamination: Keep raw chicken away from other foods. Use separate cutting boards and utensils for raw chicken and wash them thoroughly after use.
Clean Surfaces: Regularly clean and sanitize kitchen surfaces and hands after handling raw chicken.

Research highlights that improper cooking and handling can lead to Salmonella outbreaks. Being cautious with not ready-to-eat chicken products is also crucial, as they have been linked to outbreaks. By following these practices, you can significantly reduce the risk of Salmonella contamination from chicken. If you're experiencing symptoms of food poisoning, check your symptoms to better understand your condition.

(References)

Oscar TP. (2017). Risk of Salmonellosis from Chicken Parts Prepared .... Journal of food protection, 28800246.
Dominguez SA, & Schaffner DW. (2009). Survival of salmonella in processed chicken products .... Journal of food protection, 19833031.
Ford L, Buuck S, Eisenstein T, Cote A, McCormic ZD, Kremer-Caldwell S, et al. (2023). Salmonella Outbreaks Associated with Not Ready-to-Eat .... MMWR. Morbidity and mortality weekly report, 37141151.

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