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00:00Can You Eat That Chicken? A No-Stress Guide to Leftovers
00:04Chicken is versatile, lean, and affordable, yet perishable. So home cooks ask, is this still good?
00:14The primary risk of undercooked or spoiled chicken is foodborne illness.
00:18The most common pathogens are Salmonella, Campylobacter, and Clostridium perfringens.
00:24Some bacteria produce toxins that are resistant to heat.
00:30Telling if chicken is bad involves relying on your senses of touch and sight, but never taste.
00:36Here are answers to the most common questions cooks ask themselves
00:39when wondering if they should serve that chicken or toss it in the bin.
00:46Fresh raw chicken should be soft and glossy, not slimy or sticky.
00:50A slimy texture signals bacterial growth and means the chicken should be discarded.
00:58Refrigerate cooked chicken for no more than three to four days.
01:01After that, harmful bacteria can grow, even if it looks and smells fine.
01:09Raw chicken is only safe in the fridge for one to two days after purchase or the use by date.
01:14Fresh raw chicken should have little to no smell. A strong, sour, or sulfur-like odor,
01:23especially with sliminess or discoloration, indicates spoilage and should be discarded.
01:32Absolutely throw it away!
01:34Any chicken left out over two hours, one hour above 90 degrees Fahrenheit or 32 degrees Celsius,
01:41sits in the danger zone long enough for harmful bacterial growth.
01:44Reheating kills bacteria, but not heat-stable toxins.
01:51Fresh chicken should be pale pink.
01:54A grey, green, or yellow tint signals spoilage,
01:57while slight darkening from oxidation is normal.
02:00Discard if color change is pronounced.
02:02It is safe to eat, but the quality is compromised.
02:08Freezer burn is caused by dehydration when food is exposed to air in the freezer.
02:16Refrigerate raw chicken within two hours and thaw safely in the fridge, cold water, or microwave.
02:21Never on the counter!
02:23Prevent cross-contamination by using separate tools, washing hands, and sanitizing surfaces.
02:28Cook to 165 degrees Fahrenheit, 75 degrees Celsius,
02:33and reheat leftovers only once to the same temperature.
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