As with any perishable meat, bacteria can be found on raw or undercooked poultry. They multiply rapidly at temperatures between 40°F and 140°F (out of refrigeration and before thorough cooking occurs). Freezing does not kill bacteria, but they are destroyed by thorough cooking.
Bacteria on food must be consumed to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw, such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.
Always wash and dry your hands, cutting boards, knives and other utensils thoroughly when handling raw poultry to prevent any cross-contamination. You should also use two cutting boards – one exclusively for meat and the other one for fruits and vegetables.