When the storage history is uncertain or the food may have been temperature-abused, discarding it is the safer decision.
Chapter 4: How to Cook Chicken Safely and Recognize Food Poisoning
The safest way to prepare chicken is to combine good hygiene with proper temperature control.
Raw chicken should be kept separate from vegetables, fruit, bread, and other ready-to-eat foods. Wash your hands with soap and water after handling raw poultry, and clean knives, cutting boards, countertops, and other utensils before using them for different ingredients.
Avoid washing raw chicken under running water. Splashing can spread contaminated droplets around the sink and nearby surfaces without making the meat safer.
Most importantly, cook chicken until its internal temperature reaches at least 74°C (165°F). Use a food thermometer inserted into the thickest part of the meat, avoiding bone when checking the temperature. Color and texture alone are not reliable indicators that chicken has reached a safe temperature.
After cooking, refrigerate leftovers promptly in shallow containers. Reheat leftovers thoroughly before serving.
Foodborne illness may cause diarrhea, nausea, vomiting, abdominal cramps, and fever. Symptoms can appear within hours or take several days to develop, depending on the microorganism involved.
Image 3: A cooked chicken meal being prepared in a clean kitchen with proper food hygiene practices.