When chicken legs are eaten undercooked, they may lead to food poisoning, especially bacterial food poisoning. Since raw chicken legs may harbor pathogenic microorganisms that can be fully inactivated by heating, if they are undercooked and the bacteria are not fully inactivated, human consumption may lead to the growth of pathogenic microorganisms in the gastrointestinal tract and secretion of toxins, thus causing bacterial food poisoning. When patients develop bacterial food poisoning, they will show abdominal pain, nausea, vomiting, diarrhea, and in severe cases, watery diarrhea or mucopurulent blood stools. For patients with weak resistance, fever, malaise and other manifestations of systemic infection may also occur. Patients with abdominal pain can be treated with drugs such as scopolamine for pain relief as prescribed by the doctor. For patients with severe nausea, antiemetic treatment with metoclopramide, vitamin B6, etc. can be administered. For patients with diarrhea, antidiarrheal treatment with drugs such as montelukast can be used. For patients who develop fever, cephalosporin antibiotics are needed for anti-infection treatment. After a patient has food poisoning, he or she may become dehydrated due to vomiting and diarrhea. Care should be taken to give the patient oral rehydration salts or intravenous infusion of glucose saline for rehydration treatment to avoid dehydration or electrolyte disorders. When consuming meat such as chicken legs, care should be taken to cook them completely to avoid the occurrence of food poisoning. It is also important to buy ingredients from regular channels to avoid buying spoiled food.