Clostridium perfringens , the bacterial pathogen that rots and liquefies chickens' intestines and skin to pus and jelly, is described by FoodSafety.gov as "one of the most common causes of food poisoning in the United States." Considered to cause "nearly a million illnesses each year" in the U.S., it sickens consumers of beef, poultry, and gravies – gravies that are made with animal fat "drippings." 
For decades the U.S. Department of Agriculture has warned that the main sources of foodborne diseases in people are "meat, poultry, seafood, dairy products, and eggs," and that 90 percent of these illnesses are caused by bacteria, specifically: Clostridium perfringens, Salmonella, Campylobacter, E. coli, Listeria, Staphylococcus, Shigella, and Yersinia. According to the USDA: "Chicken and turkey gravies are specifically identified, along with meat, meat stews, meat pies, and beef, as a major source of Clostridium perfringens." 
"The color of meat is irrelevant." 
But ever a friend of the meat industry, the USDA recommends as it always does: thorough cooking. However, Physicians Committee for Responsible Medicine looks at "thorough cooking" from a different angle. If raw or undercooked poultry products are crawling with bacteria that can make people sick, thorough cooking of these products can, the same as with red meat, result in the formation of cancer-causing compounds known as heterocyclic amines.