25-Year-Old Groom Dies from Acute Liver Failure After Eating Chicken – Doctors Warn of One Critical Danger!

Doctors emphasize that while such extreme cases are uncommon, the danger is real—and preventable. Improper handling, storing, or cooking of chicken is a major source of foodborne illness around the world. In this tragic case, the chicken may have appeared well-cooked on the outside but was likely undercooked inside, allowing dangerous bacteria to survive and enter the bloodstream.

So what should you take away from this tragedy?

First and foremost, always cook chicken thoroughly. Use a food thermometer to ensure the internal temperature reaches at least 75°C (165°F)—the point at which harmful bacteria are killed. 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 wash raw chicken, as it can splash bacteria onto kitchen surfaces and other food items, increasing the risk of cross-contamination. Also, make sure to sanitize knives, cutting boards, and hands immediately after handling raw meat.