How Common Is Salmonella in Raw Chicken
Studies show that a notable share of raw chicken packages may carry Salmonella bacteria. The exact chance varies by brand, region, and supply chain, but contamination is considered common enough that health agencies treat raw poultry as a potential source of infection.
What Increases the Risk of Illness
Risk rises when chicken is undercooked, when juices touch other foods or surfaces, or when hands are not washed after handling. People with weaker immune systems, older adults, and young children face higher chances of severe symptoms if exposed to Salmonella.
How to Reduce Salmonella Risk When Handling Chicken
Cook chicken to a safe internal temperature, avoid rinsing raw poultry, and use separate cutting boards and utensils. For detailed guidance on safe cooking and handling, visit the U.S. Department of Agriculture food safety page at https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation.
