To avoid getting poisoned by chicken meat, which can harbor harmful bacteria like Salmonella, Campylobacter, and Clostridium perfringens, follow these essential food safety practices:

1. Proper Handling and Storage (Preventing Cross-Contamination):

• Shopping:
  • Place raw chicken in a disposable plastic bag before putting it in your shopping cart or at the bottom of the cart to prevent juices from leaking onto other foods.
• Refrigeration:
  • Store raw chicken on the bottom shelf of your refrigerator in a sealed container or wrapped securely to prevent juices from dripping onto other foods, especially ready-to-eat items like salads or cooked foods.
  • Keep your refrigerator at or below 40∘F (4∘C).
• Thawing:
  • Never defrost raw chicken at room temperature on the kitchen counter.
  • Thaw chicken safely in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave. If using the microwave, cook it immediately after thawing.
• Preparation:
  • DO NOT WASH RAW CHICKEN. Washing can splash harmful bacteria onto your hands, surfaces, and other foods, leading to cross-contamination. Only proper cooking will kill the bacteria.
  • Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling raw chicken.
  • Use separate cutting boards, knives, and utensils for raw chicken and ready-to-eat foods (like salads, fruits, or cooked items). If you don’t have separate boards, prepare vegetables and fruits first, then raw meat, and thoroughly wash everything with hot, soapy water between uses.
  • Clean and sanitize all cutting boards, utensils, dishes, and countertops with hot, soapy water after preparing chicken and before preparing other foods.
  • Never place cooked food or fresh produce on a plate or surface that previously held raw chicken without thoroughly washing it first.
  • If marinating chicken, always do so in the refrigerator, not on the counter. Do not use marinade that has touched raw chicken on cooked foods unless it has been boiled first.

2. Proper Cooking:

• Cook to the Safe Internal Temperature: The most crucial step is to cook chicken to a safe internal temperature of 165∘F (74∘C). This temperature effectively kills harmful bacteria.
• Use a Food Thermometer: Do not rely on visual cues like the color of the meat or juices. Always use a food thermometer to check the internal temperature. Insert the thermometer into the thickest part of the chicken, avoiding bones. Check different parts of a whole chicken.
• Clear Juices and No Pink: While not a definitive test alone, ensure the juices run clear and there is no pink meat visible in the thickest part.

3. Proper Handling of Cooked Chicken and Leftovers:

• Refrigerate Promptly: Refrigerate or freeze leftover cooked chicken within 2 hours of cooking (or within 1 hour if the food is exposed to temperatures above 90∘F, such as in a hot car or at a picnic).
• Storage of Cooked Chicken: Cooked chicken can be safely stored in the refrigerator for 3-4 days.
• Reheating Leftovers: When reheating cooked chicken, ensure it reaches an internal temperature of 165∘F (74∘C) again, until it is steaming hot throughout.

By following these guidelines, you can significantly reduce your risk of food poisoning from chicken.