Cook it thoroughly. Technically it's not properly and safely cooked when it does not reach the right high temperatures. If there is visible blood in the tissues, it's not done. If you happen to be stricken with a food-borne illness, generally you'll get over it because there are plenty of medications to treat offending pathogens, even though many have yet to be identified. And, certain pathogens may totally escape antibiotic treatment.
Most scientists agree, attributing the problem to the overuse and misuse of antibiotics.
Of particular concern are recent tests indicating that some bacteria in chickens are resistant to fluoroquinolones, the newest class of antibiotics approved by the FDA in 1986. In order to minimize the emergence of bacterial strains resistant to fluroquinolones and others antibiotics, last year the FDA began major revisions of it's guidelines for approving new antibiotics for animals and for monitoring the effects of the old ones. But these efforts won't result in new regulations until sometime next year. The European Union has acted much more quickly. On the recommendation of the World Health Organization, the union recently banned the practice of treating livestock with antibiotics developed for human use.