Health

Raw chicken dangers: 8 mistakes to avoid

Raw chicken is a staple in many households, but it can be dangerous if not handled properly. From foodborne illness to cross-contamination, there are many risks associated with handling raw chicken. Here are eight common mistakes people make when handling raw chicken, and how to avoid them by Cassandra Andrus
Estimated reading time: 2 min 30 sec
Raw chicken dangers: 8 mistakes to avoid Photo by Karolina Grabowska on Pexels

Raw chicken is a staple in many households, but it can be dangerous if not handled properly. From foodborne illness to cross-contamination, there are many risks associated with handling raw chicken.

Here are eight common mistakes people make when handling raw chicken, and how to avoid them.

Mistake 1: Not Washing Your Hands

One of the easiest ways to prevent the spread of bacteria from raw chicken is by washing your hands regularly. Many people forget to wash their hands after handling raw chicken, which can lead to cross-contamination and foodborne illness.

Make sure you wash your hands with soap and hot water before and after handling raw chicken.

Mistake 2: Thawing Chicken at Room Temperature

Thawing chicken at room temperature is a common mistake that many people make. When chicken is left to thaw at room temperature, it can become a breeding ground for bacteria. Instead, thaw your chicken in the refrigerator or in cold water.

Mistake 3: Not Using a Meat Thermometer

One of the most important tools when cooking chicken is a meat thermometer. Without one, it’s impossible to know if your chicken has been cooked to a safe temperature.

According to the USDA, chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.

Mistake 4: Using the Same Cutting Board for Raw Chicken and Vegetables

Using the same cutting board for raw chicken and vegetables is a big no-no. Raw chicken can contain harmful bacteria like salmonella and campylobacter, and transferring that bacteria to your vegetables can make you sick.

Always use a separate cutting board for raw chicken, and make sure to sanitize it after use.

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Mistake 5: Not Storing Chicken Properly

Raw chicken should be stored in the refrigerator at 40 degrees Fahrenheit or lower. If you leave chicken at room temperature for too long, it can become a breeding ground for bacteria.

Make sure to store your chicken in airtight containers or plastic bags to prevent cross-contamination.

Mistake 6: Not Washing Your Cooking Tools

When you cook raw chicken, it’s important to use clean cooking tools like utensils, pots, and pans. If you don’t wash your cooking tools properly, you can transfer bacteria from the raw chicken to the cooked chicken.

Make sure to wash your cooking tools with hot soapy water after each use.

Mistake 7: Eating Undercooked Chicken

Eating undercooked chicken is one of the most common ways to get foodborne illness. Make sure to always cook your chicken to an internal temperature of 165 degrees Fahrenheit to kill any harmful bacteria.

When you cut into your chicken, the juices should run clear and the meat should be white and opaque.

Mistake 8: Not Disposing of Leftover Chicken Properly

When you have leftover chicken, it’s important to store it properly and dispose of it when necessary. Leftover cooked chicken should be stored in the refrigerator for up to four days or frozen for up to six months.

If your chicken has been sitting out for more than two hours, it’s best to throw it away.

Disclaimer: This article serves as general information and should not be considered medical advice. Consult a healthcare professional for personalized guidance. Individual circumstances may vary.

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