How likely is undercooked chicken to cause food poisoning?

Question

In practice, how likely is it that a breast of chicken with a pink centre would cause food poisoning?

I’m aware that it’s a very different scenario to beef, where salmonella (apparently) cannot penetrate the surface, and the guts of the slaughtered animal are inspected to make sure that they weren’t punctured to contaminate the meat in the first place. So if everything goes right, the risk with undercooked beef is pretty low (as I understand it).

But what about chicken?

In: Biology

Answer 1

[According to the US CDC](https://www.cdc.gov/foodsafety/chicken.html) (based on a 2018 study),

>”CDC estimates that *Salmonella* causes more foodborne illnesses than any other bacteria. Chicken is a major source of these illnesses. In fact, about [1 in every 25 packages of chicken](https://www.fda.gov/animal-veterinary/national-antimicrobial-resistance-monitoring-system/2018-narms-update-integrated-report-summary-interactive-version) at the grocery store are contaminated with *Salmonella*.”