First and foremost, always cook chicken thoroughly. Apply a food thermometer to make sure the internal temperature reaches at least 75°C (165°F)—the point at which harmful bacteria are removed. Judging by color alone is not reliable, especially for thick cuts or grilled pieces that may brown on the outside while remaining raw inside.
Secondly, never clean raw chicken, as it can mark bacteria onto kitchen surfaces and other food items, increasing the risk of cross-contamination. Also, make sure to disinfect knives, cutting boards, and hands immediately after controlling raw meat.
Another vital point is to draw attention to your body. If you feel ill shortly after eating poultry—especially if symptoms escalate rapidly—find medical help immediately. Early detection of foodborne illness or liver dysfunction can mean the difference between life and death.
In conclusion, the sudden passing of a healthy, young groom from something as routine as consuming chicken serves as a sobering reminder: food safety is not optional. While chicken is a popular and nutritious source of protein, it can also be a silent kil:ler if not properly prepared.
