- Chicken and food poisoning go hand in hand this time of year.
- Chicken needs to be kept cold to prevent bacteria growth.
- When shopping, buy your chicken at the end and place in a plastic bag to prevent leakage.
- Use your chicken within one to two days and then freeze it.
- To defrost never leave on the counter or defrost in the microwave which generates heat and promotes bacteria.
- Boneless breasts will thaw overnight in the refrigerator and should be kept no longer than a day before cooking. And never refreeze thawed poultry.
- Remember that freezing poultry doesn’t kill bacteria, only fully cooking does.
- And finally, avoid cross-contamination when working with poultry. The juices may come in contact with other food, utensils or clothes making it hazardous.
- Use a meat thermometer and cook until temperature reaches 160 F.
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