The question, "should we avoid chicken now," has become more prevalent in 2025 due to several emerging and ongoing public health concerns. This year has seen increased reports of highly pathogenic avian influenza (H5N1) affecting poultry flocks globally, along with continued concerns about common foodborne pathogens like Salmonella and Campylobacter. However, experts from health organizations such as the CDC and USDA emphasize that with proper handling and cooking, chicken remains safe to eat.
The current food safety concerns
Avian Influenza (Bird Flu)
In 2025, the H5N1 avian influenza virus continues to circulate in wild and domestic bird populations, with recent outbreaks affecting poultry farms in several countries, including the U.S. and Brazil. While the risk to the general public from eating properly cooked poultry is considered low, the virus's spread has raised awareness. It is important to note that cooking poultry to an internal temperature of 165°F (74°C) kills bacteria and viruses, including avian influenza viruses. The primary risk to humans has typically been linked to direct contact with infected birds or contaminated environments. The broader concern for consumers stems from potential supply chain disruptions and the economic impact of widespread culling in affected flocks, as highlighted by reports of millions of egg-laying chickens dying in 2024 and early 2025.
Bacterial contamination
Foodborne pathogens remain a constant threat, and chicken is a significant source.
- Salmonella: Found in about 1 in every 25 packages of chicken at the grocery store, it is a major cause of foodborne illness. Outbreaks linked to poultry products and eggs have been reported across multiple regions in 2025.
- Campylobacter: A leading cause of bacterial gastroenteritis worldwide, with raw poultry being a primary source of infection. Studies in different countries have found high rates of contamination in retail chicken.
- Clostridium perfringens: This bacterium is often linked to food-handling errors that allow toxins to form in cooked chicken that is not properly held or cooled. Large outbreaks have occurred in institutional settings.
Mitigating the risks: Safe food handling practices
Proper food handling is the most critical factor in preventing illness from chicken. Following these steps can significantly reduce your risk.
- Separate: Keep raw chicken and its juices away from ready-to-eat foods, utensils, and surfaces to prevent cross-contamination.
- Clean: Wash hands with soap and water for at least 20 seconds before and after handling raw poultry. Do not wash the raw chicken itself, as this can spread germs to your sink and other surfaces.
- Cook thoroughly: Always use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C). The temperature should be checked in the thickest part of the meat. All juices should run clear, and the meat should be white, not pink.
- Chill: Refrigerate raw and cooked chicken promptly to prevent bacterial growth. Store raw chicken on a lower shelf in the refrigerator to prevent any juices from dripping onto other foods.
Comparison of industrial vs. free-range chicken safety
While industrial chicken production is subject to stringent regulations and antimicrobial interventions, the farming environment can lead to a higher risk of disease spread. Free-range and organic chickens may interact with wild birds, potentially exposing them to different pathogens. Consumers should practice due diligence regardless of the chicken's source.
| Feature | Industrial (Conventional) Chicken | Free-Range (Organic) Chicken |
|---|---|---|
| Environment | Large-scale, high-density housing; less exposure to wild animals | Access to outdoor areas, potential contact with wild birds |
| Antibiotic Use | Routine use for growth promotion and disease prevention (though regulated) | Strict regulations prohibiting or limiting non-therapeutic antibiotics |
| Antibiotic Resistance Risk | Elevated risk due to crowded conditions and antibiotic use | Recent studies suggest some strains may show higher resistance due to environmental factors |
| Pathogen Exposure | Risks primarily contained within the controlled, high-density farm environment | Higher risk of exposure to environmental bacteria and wild-bird pathogens |
| Processing | Standardized, high-throughput processing with antimicrobial interventions | Variable processing scale, potential for different contamination risks |
Conclusion
Concerns over chicken safety in 2025 are valid, given the circulation of avian influenza and the persistence of bacterial pathogens like Salmonella. However, these risks can be effectively managed with proper knowledge and diligence. Consumers should not feel the need to avoid chicken now, but they must adhere to strict food safety guidelines, such as ensuring thorough cooking, preventing cross-contamination, and proper storage. While the source of chicken (industrial vs. free-range) may alter the specific types of contamination risks, the responsibility for safe preparation ultimately rests in the consumer's hands. By prioritizing good hygiene practices from farm to fork, you can continue to safely enjoy chicken as a nutritious part of your diet. Authoritative information from health agencies like the Centers for Disease Control and Prevention (CDC) remains a vital resource for staying informed on the latest food safety recommendations.
Frequently asked questions
Is chicken meat safe to eat with the current bird flu outbreaks?
Yes, according to the CDC, thoroughly cooking poultry to an internal temperature of 165°F (74°C) kills the avian influenza virus, making it safe to eat. The risk to humans from consuming properly handled and cooked chicken is considered very low.
Can washing raw chicken cause food poisoning?
Yes, washing raw chicken is not recommended by the CDC because it can spread harmful bacteria like Salmonella and Campylobacter from the chicken's surface to other foods, utensils, and countertops through splashing water, a process known as cross-contamination.
What temperature should I cook chicken to ensure it is safe?
You should cook chicken until it reaches a safe minimum internal temperature of 165°F (74°C). This temperature kills harmful bacteria. Use a food thermometer to check the thickest part of the meat.
Are antibiotic-resistant bacteria a risk from chicken?
Yes, studies have shown that bacteria on chicken can be resistant to antibiotics, which poses a public health concern. Thorough cooking and safe food handling practices are crucial to eliminate these bacteria and prevent illness.
Is organic or free-range chicken safer from contamination?
Not necessarily. While organic and free-range chickens are raised under different conditions and typically without routine antibiotic use, studies have found Salmonella prevalence in both conventional and organic chicken. The risk depends more on proper food handling than the farming method.
What are the main signs of food poisoning from chicken?
Common symptoms of food poisoning from pathogens often found in chicken, like Salmonella and Campylobacter, include diarrhea, fever, and stomach cramps. Symptoms can appear hours to days after consuming contaminated food.
How should I store raw chicken?
Store raw chicken in a sealed container on the bottom shelf of your refrigerator to prevent its juices from dripping onto and contaminating other foods. Keep fresh chicken below 40°F (5°C) and use or freeze it within 1-2 days.
What about the environmental impact of chicken farming?
Intensive poultry farming has significant environmental impacts, including waste management issues and greenhouse gas emissions. Concerns include water contamination, air pollution, and the use of natural resources.
Citations
Chicken and Food Poisoning | Food Safety - CDC: https://www.cdc.gov/food-safety/foods/chicken.html Could the Current Bird Flu Crisis Cause the Next Pandemic? | FAIRR: https://www.fairr.org/news-events/insights/could-the-current-bird-flu-crisis-cause-the-next-pandemic Is Chicken Good for You? - Healthline: https://www.healthline.com/nutrition/is-chicken-good-for-you Chicken and Food Poisoning | Food Safety - CDC: https://www.cdc.gov/food-safety/foods/chicken.html Foodborne Pathogens in Poultry: A Public Health Concern: https://uniquescientificpublishers.com/wp-content/uploads/2023/zon-v1/447-458.pdf Prevalence and antibiotic resistance of Salmonella in organic ...: https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2023.1272892/full Retail Chicken Carcasses as a Reservoir of Multidrug-Resistant ...: https://pmc.ncbi.nlm.nih.gov/articles/PMC9347385/
