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[link widoczny dla zalogowanych]How To Avoid Foodborne Illness From Chicken
Always thaw chicken in the refrigerator. Thawing on countertops can increase microbial activity because the outer layers will get warm before the deeper tissues are thawed.
What Is Salmonella?
The Seargent of Chicken Safety has left behind some information on what can happen if chicken is handled improperly and some helpful suggestions on improving the chances of avoiding chicken-related illness.
Many people assume they have a virus but it is estimated that more than 60 percent of those cases are actually foodbourne illness. There are approximately 1.4 million cases of food poisoning from salmonella reported annually. Salmonella can be deadly to pregnant women and their unborn children, infants, young children [link widoczny dla zalogowanych], the elderly and any persons with compromised immune systems.
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Salmonella bacilli are miroscopic organisims living in the intestinal tracts of animals and humans. Some types may not affect the animals at all but will easily sicken humans. It is passed from animal to human by the consumption of meat contaminated with fecal matter. Current slaughterhouse practices virtually guarantee fecal contamination.
Wash everything that raw chicken has been in contact with. Use hot soapy water to clean surface of knives, boards or dishes even if putting them in the dishwasher afterwards. Clean hands thoroughly, including under the nails. Disinfect countertops and sinks. If cloth dish towels are used they must be laundered before using for anything else.
Those who live in warm climates or anywhere during summer months should have insulated bags for transporting raw meats from the store to home. Once home, refrigerate raw chicken immediately. Ideal temperature for storage is 37 degrees Fahrenheit. The package should be in a bowl or container to contain any escaped juices. Cook or freeze within two days.
It is critically important to buy from reputable markets whose meat cases are clean and product turnover is rapid. Look for packages that are tightly wrapped and free of punctures from the bottom or coldest portion of the case. Never buy chicken that is not in a cold case or feels lukewarm (room temperature) to the touch.
Place chicken inside plastic bags provided in the meat department to avoid contaminating other groceries. Ideally, chicken ( and all meats and fish) should be the last items picked up to keep them as cold as possible. It is best to place the bagged raw chicken on the bottom of the cart to prevent any juices from touching other foods.
Do not undercook chicken. The proper internal temperature is 165F. Never reuse the plate raw chicken was on for cooked chicken and discard any marinades. If the marinade will be used for a sauce it must be brought to a full rolling boil for a minimum of two minutes. Refrigerate leftovers as soon as they are cooled to room temperature.
The blaring sirens are in the driveway. It is the chicken police stopping by to make sure no sloppy or dangerous activity is taking place with that package of chicken slated for tonight's dinner! What is the right way to handle this potential disaster?
Following these simple steps can help avoid foodborne illness from chicken and other raw and cooked meat
Salmonella is a bacteria associated with many types of foods especially raw poultry or eggs. It is the responsible for salmonellosis and is one of the most frequently reported sources of food poisoning in the US. Symptoms generally begin between four to seven days after exposure and can include diarrhea, vomiting, intestinal cramps [link widoczny dla zalogowanych], fever, chills, nausea and headache.