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Salmonellosis is well known for being a result of the handling of raw chicken, eating undercooked chicken, as well as on and in eggs of infected chickens. These are bacteria of the type called enterobacteria. Food poisoning from ingestion can be very severe to the very young, very old, and immunocompromised. Symptoms are severe vomiting and diarrhea with resultant dehydration. Cook potentially contaminated foods to at least a temperature of 150o F.

Species of Salmonella found in chickens are Salmonella enterica subsp. enterica Serovar Enteritidis, for short Salmonella enteritidis or Salmonella typhimurium.

Other microbes that are commonly present in chicken in the US are:

Clostridium perfringens that is a more heat-resistent bacteria, so it requires cooking to 165o F. Leftovers should be reheated to that same temperature again before eating.

Campylobacter jejuni once thought of as only present in milk, it is becoming studied for presence in poultry and meats as well, but it grows poorly in foods.

Escherichia coli (E. Coli), can be on chicken, usually from cross contamination from other meats or sources. Species might be E. coli: enterotoxigenic, enterinvasive, hemorrhagic, and enteropathogenic. Requires adequate cooking temperatures and times.

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