Americans become sick from eating infected chicken. Raw chicken often contains Campylobacter, Salmonella, and Clostridium perfringens germs.
After placing your raw chicken in a typical refrigerator with a temperature setting of 40 F or below, you have up to two days to utilise it before it goes bad and has to be thrown away.
Read these four techniques to tell excellent raw chicken breast from poor.
If your raw chicken's sell-by date has worn out, it's undoubtedly rotting. Avoid risk! Avoid food poisoning.
Visual signs of decomposition are the quickest way to check raw chicken for freshness and quality.
It will be the least unpleasant to your five senses, particularly if your raw chicken has been in the fridge longer than the USDA's recommended period.
resh, safe raw chicken is light pink, pale bluish-white, or even yellow with dazzling white fat. Throw away raw chicken with blotchy yellow fat or green and grey hues.
No typo there. Raw, rotten chicken stinks. Even in the fridge, rotting poultry stinks.
Remove raw chicken from the fridge and smell it to see whether it's still good. Remove funk with sour, fishy, or sulfuric odours.
Before cooking, check the texture of your raw chicken. Fresh raw chicken is glossy, juicy, and slippery.
If your raw chicken feels super-slimy, sticky, and mushy, it's gone bad. If so, discard your uncooked chicken immediately.