Salmonella and campylobacter are common sources of food poisoning that can result from mishandling or undercooking chicken, according to Roberta Anding, a registered dietitian and assistant professor at Baylor College of Medicine. As National Food Safety Month is observed in September, Anding emphasizes the importance of proper handling starting at the grocery store.
“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,” said Anding.
Anding recommends placing raw chicken in a plastic bag and keeping it separate from other groceries during shopping. She also advises minimizing the time raw chicken spends unrefrigerated while transporting it home.
Before preparing raw chicken, Anding stresses washing hands thoroughly with soap and water for 20 seconds. “I wash the top of my hands, the bottom of my hands, I take off watches and rings,” she said. Cleaning kitchen surfaces before and after handling chicken is also important.
She notes that washing raw chicken before cooking is unnecessary and may spread bacteria. Keeping chicken separate from other meats and vegetables helps prevent cross-contamination. After handling raw poultry, rewash your hands to avoid transferring harmful bacteria when preparing other foods.
“You need to consider that you could have some of the juices from the raw chicken still on your hands when you make your side dishes, and that can lead to food poisoning,” said Anding.
To ensure safety when cooking chicken, Anding recommends using a meat thermometer. “You have to cook the chicken to an internal temperature of 165 degrees at the thickest part of the meat. Nobody wants food poisoning,” she said.
She points out that individuals with weakened immune systems face higher risks if exposed to bacterial contamination from undercooked or improperly handled poultry.
For leftovers, cooked chicken should be stored in a container in the refrigerator and consumed within three days. Raw chicken not used immediately should be placed in a plastic bag or container in the freezer; if kept refrigerated instead, it should be cooked or frozen within three days due to ongoing bacterial growth.
“If you put the raw chicken in the refrigerator, you’ve also got a maximum of three days before cooking or freezing. Bacteria on the chicken is going to continue to grow,” said Anding.
