September is recognized as National Food Safety Month, highlighting the importance of proper food handling, particularly with raw chicken. Mismanagement of this common ingredient can lead to foodborne illnesses, notably caused by bacteria such as Salmonella and Campylobacter. According to Roberta Anding, a registered dietitian and assistant professor at Baylor College of Medicine, ensuring safety begins long before the cooking process.
Safe Shopping Practices
When purchasing raw chicken, it is crucial to recognize the potential for contamination. Anding advises consumers to transport raw chicken in a plastic bag, keeping it separate from other groceries. “Packages of raw chicken are moist, and there are juices in there. You have to assume that anytime you handle raw chicken, it’s contaminated,” she stated. Additionally, pay attention to the duration that raw chicken remains in your vehicle, as prolonged exposure to warm temperatures can facilitate bacterial growth.
Preparation and Cooking Techniques
Preparation is a critical stage in preventing foodborne illness. Before handling raw chicken, individuals should wash their hands thoroughly with soap and water for at least 20 seconds. This includes scrubbing both the tops and bottoms of the hands and removing any jewelry that could trap bacteria. Cleaning the countertop before and after preparing chicken is equally important.
Anding emphasizes that raw chicken should not be washed prior to cooking, as this can spread bacteria to other surfaces. It is advisable to keep raw chicken separate from other meats and vegetables to avoid cross-contamination. After handling chicken, individuals must rewash their hands to prevent transferring harmful bacteria to side dishes or other foods.
Cooking raw chicken to the appropriate internal temperature is essential for food safety. Anding recommends using a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit at the thickest part of the meat. This precaution is particularly vital for individuals who are immunosuppressed, as they cannot tolerate any bacterial contamination.
Storing Leftovers Safely
Proper storage of cooked chicken is equally important. Leftover chicken should be placed in a container and stored in the refrigerator, where it should be consumed within three days to ensure safety. If raw chicken is not cooked, it must be stored in the freezer or cooked within three days of being placed in the refrigerator. “Bacteria on the chicken is going to continue to grow,” warned Anding, highlighting the importance of timely preparation.
By adhering to these guidelines, individuals can significantly reduce the risk of foodborne illnesses associated with raw chicken. As National Food Safety Month progresses, these practices serve as essential reminders for safe food handling in homes across the globe.
