5 steps to safely handle raw chicken

Read on to know how you must correctly handle raw chicken to prevent any kind of food poisoning associated with it!

Chicken is one of those foods which are most likely to get contaminated with bacteria and lead to food poisoning. So, it is extremely important to handle raw meats carefully. Here are 5 simple ways for you to prevent this perishable food product from getting contaminated by following safe buying, storing, cooking, and handling practices.

Keep it cold

Chicken should be stored at a cold temperature to extend its shelf life and prevent bacterial growth. While buying chicken, it is important that the frozen chicken packs are sealed properly and always pick them as the last food item before exiting the grocery shop. Try to use chicken within 2 days of purchase as it retains maximum freshness during this time.

Thawing it correctly

Never defrost the chicken in a microwave or on the kitchen counter shelf as the microwave generates heat, which brings down the internal temperature of the chicken to promote the growth of bacteria. The correct way to thaw chicken is by storing it in the refrigerator a day or two prior to its use so that the internal temperature of chicken cuts and whole chicken reaches the perfect temperature.

Store it in the fridge always

You must always keep the poultry either in a refrigerator or freezer to prevent the growth of bacteria, which are mostly found in the raw animal foods.

Prevent cross-contamination

For this, you must use separate kitchen tools for cutting and chopping poultry so that raw fruits and vegetables do not come in contact with the raw chicken. Carefully store chicken in the fridge so that the raw chicken drippings do not contaminate other food products stored in the nearby shelf.

Cook chicken thoroughly

You must always refer to the charts which can guide you regarding the correct time required to safely cook raw meats and poultry.