Poultry, particularly chicken, can be contaminated with bacteria during various stages of production, from the farm to the processing plant. If the poultry is not cooked to an internal temperature of at least 165°F (74°C), these pathogens can survive and cause gastrointestinal infections in humans. These infections can lead to symptoms such as diarrhea, abdominal cramps, fever, and in severe cases, sepsis or death.
