In a tragic and shocking event, a 25-year-old groom lost his life just days before his wedding due to acute liver failure—and the cause was something many of us eat daily: chicken. This heartbreaking case has not only devastated his family but has also raised concerns in the medical community and among the public. Doctors are now warning about a critical but often overlooked risk related to poultry consumption: bacterial and viral infections linked to undercooked or contaminated meat.

Reports indicate that the young man had been in good health, full of energy, and eagerly looking forward to the next chapter of his life. However, shortly after eating a meal that included chicken, he started to feel unwell. What began as mild stomach discomfort rapidly escalated to 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 within a matter of days, or even hours.

Lab tests later indicated that the likely cause of his liver failure was a bacterial infection from either Campylobacter or Salmonella—common bacteria found in raw or undercooked poultry. In some rare instances, these bacteria can trigger a chain reaction in the body, leading to liver inflammation, systemic infection, and ultimately liver failure. For those with specific genetic vulnerabilities or those exposed to a high concentration of pathogens, this condition can be fatal in a very short time.

Doctors stress that although such extreme cases are rare, the risk is real—and preventable. Improper handling, storage, or cooking of chicken is a significant cause of foodborne illnesses worldwide. In this tragic incident, the chicken may have appeared well-cooked on the outside, but was likely undercooked inside, allowing harmful bacteria to survive and enter the bloodstream.

So, what should we learn 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 eliminated. Relying solely on color is not a reliable method, especially for thick cuts or grilled pieces that may brown on the outside but remain raw inside.

Secondly, never wash raw chicken, as doing so can spread bacteria to kitchen surfaces and other foods, increasing the risk of cross-contamination. Be sure to clean knives, cutting boards, and your hands immediately after handling raw poultry.

Another important point is to listen to your body. If you start feeling ill shortly after eating poultry—especially if symptoms worsen rapidly—seek medical attention immediately. Early detection of foodborne illnesses or liver dysfunction can mean the difference between life and death.

Doctors also caution people with pre-existing liver conditions, weakened immune systems, or chronic illnesses to exercise extra care when handling poultry and other high-risk foods. What might seem like a mild stomach upset to one person can quickly become a severe complication for someone more vulnerable.

In conclusion, the sudden death of a healthy, young groom from something as common as eating chicken serves as a sobering reminder: food safety is essential. While chicken is a widely consumed and nutritious source of protein, it can also be deadly if not properly prepared. The cost of neglect can be devastating—not just to one life, but to families and futures that are forever altered. Let this tragedy serve as both a warning and a wake-up call: handle your food with care—your life may depend on it.