Are you okay after eating chicken legs with blood on them

Eating chicken legs with blood on them usually does not cause serious problems, but there may be food safety hazards. Bloody water may indicate incomplete cooking or slaughter residue, and it is necessary to determine whether there is gastrointestinal discomfort or infection risk based on the specific situation.

The center of the chicken leg appears pale pink or slightly bloody, which may be caused by incomplete denaturation of myoglobin and is a normal phenomenon. Fully heated chicken, even with a small amount of blood, usually does not carry pathogenic bacteria. But if the blood is dark red, has a fishy smell, or the chicken has poor elasticity, it may indicate undercooking or improper storage. If healthy individuals do not experience symptoms such as diarrhea or vomiting after consuming small amounts, they generally do not require special treatment. People with low immune function, pregnant women, or children who consume chicken meat with blood in it may increase the risk of infection with pathogenic bacteria such as Salmonella. Undercooked poultry may carry Campylobacter jejuni, causing serious symptoms such as fever and bloody stools. Reusable thawed blood or cross contaminated cutting boards may also cause secondary contamination.

It is recommended to use a food thermometer to detect the center temperature when cooking poultry in the future, ensuring that it reaches 75 degrees Celsius or above and maintains it for 15 seconds. Wash hands with soap promptly after handling raw meat and avoid contact with ready to eat food. If symptoms such as persistent abdominal pain and fever occur after consumption, seek medical attention promptly, and if necessary, perform fecal culture and antibiotic treatment. When choosing fresh chicken in daily life, pay attention to checking the shelf life and refrigeration conditions. Frozen storage should not exceed 3 months.