Is it safe to eat that leftover chicken?

Ouadie Rhabbouron

Chicken: a breeding ground for bacteria

Raw chicken breast with rosemary, garlic and peppercorns, selective focus. Culinary cooking ingredients

Chicken is especially dangerous because:

Poultry often anchorages bacteria that demand higher cooking temperatures to remove.
Even after cooking, contamination (from air, utensils, surfaces) can reacquaint bacteria.
Some bacteria or their toxins are not damaged simply by reheating. Once they proliferate, they can create heat-stable toxins.

How long is “too long”?

Below are standard food safety guidelines:

Situation Safe time at room temperature*
Cooked meat (including chicken) Up to 2 hours maximum before refrigerating.
If the ambient temperature is high (> ~90°F / 32°C) Only 1 hour maximum outdoors.

“Room temperature” here refers to what is felt in many kitchens or indoor environments: moderate, not super hot.

Once this safety period has expired, the meat should be dumped, even if it smells or looks good. Appearance and odor are unreliable indicators of bacterial contamination.

see more on the next page

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.

«« Previous Next »»