In a tragic and surprising inc:ident, a 58-year-old man lost his life just days before his son’s wedding due to acute liver failure—and the reason was something many of us eat every day: chicken.
This serious case has left not only his family in devastation but also triggered a wave of medical warn:ings and public awareness. Doctors are now concer:ning the public about a crucial but often overlooked danger connected with poultry consumption: bacterial and viral infections connected to undercooked or contaminated meat.
According to reports, the old man had been in good health, energetic. But shortly after eating a meal that included chicken, he began feeling unwell—first with mild stomach discomfort, which quickly increased vomiting, fatigue, jaundice (yellowing of the skin), and confusion.
He was rushed to the hospital, where doctors diagnosed him with acute liver failure, a rare but life-threatening condition that occurs when the liver loses its ability to function in a matter of days or even hours.
Lab tests later revealed that the likely cause of his liver failure was a bacterial infection caused by Campylobacter or Salmonella—common bacteria found in raw or undercooked poultry. In some rare cases, these bacteria can trigger a chain reaction in the body, leading to liver inflammation, systemic infection, and eventually liver failure.
Doctors found that while such extreme cases are unpopular, the danger is real—and preventable. Improper handling, storing, or cooking of chicken is a major reason 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 bl00dstream.
So what should you take away from this tragedy?
First and foremost, always cook chicken thoroughly. Apply a food thermometer to make sure the internal temperature reaches at least 75°C (165°F)—the point at which harmful bacteria are removed. 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 clean raw chicken, as it can mark bacteria onto kitchen surfaces and other food items, increasing the risk of cross-contamination. Also, make sure to disinfect knives, cutting boards, and hands immediately after controlling raw meat.
Another vital point is to draw attention to your body. If you feel ill shortly after eating poultry—especially if symptoms escalate rapidly—find medical help immediately. Early detection of foodborne illness or liver dysfunction can mean the difference between life and death.
In conclusion, the sudden passing of a healthy, young groom from something as routine as consuming chicken serves as a sobering reminder: food safety is not optional. While chicken is a popular and nutritious source of protein, it can also be a silent kil:ler if not properly prepared.
