In one study, 3,969 households in five European countries were surveyed to learn about common methods of checking chicken for doneness. Many food safety indicators were found to be deficient.
Using the color of chicken or chicken juices to assess readiness is an example of this. Although this is a popular method, researchers report that the interior color of chicken can change when temperatures are too cold to kill common poultry pathogens such as salmonella and campylobacter.
According to the USDA, the color of safely cooked poultry can vary from white to pink to tan.
The study's researchers also reported that bacteria remained on the surface of the chicken even after cooking, suggesting the need for alternative or additional methods to measure safety.
While thermometers can help, researchers report that only 1 in 75 households use a thermometer when cooking chicken.
Risks associated with raw chicken
According to the Centers for Disease Control and Prevention (CDC), more than 1 million people in the United States are exposed to foodborne illness each year from eating undercooked chicken, leading to high fever, digestive disorders, and dehydration.
The most common bacteria found in contaminated chicken is Campylobacter, but chicken can also contain Salmonella and Clostridium perfringens. Infection with common chicken bacteria can cause:
- Most people infected with Salmonella develop diarrhea, fever, and stomach cramps between 6 hours and 6 days after infection. Symptoms can last 4 to 7 days.
- People infected with Campylobacter begin to experience similar symptoms 2 to 5 days after infection and can last up to a week. Nausea and vomiting may also occur.
- After being infected with C. perfringens, people develop diarrhea and abdominal cramps within 6 to 24 hours (usually 8 to 12 hours). The illness usually begins suddenly and lasts less than 24 hours, but vomiting and fever are not associated symptoms.
Safety starts at the grocery store
Cooking chicken to an internal temperature of at least 165°F (74°C) is a better food safety measure than any clock timer.
Proper preparation starts at the time of purchase.
Shoppers are advised to place raw chicken in a disposable bag before placing it in the bottom of their shopping cart to avoid cross-contamination with other items you purchase.
When handling fresh chicken safely, the package should be placed in the lowest part of the refrigerator so juices don't drip onto other shelves and foods.
When you're ready to cook, put on gloves and place raw chicken on a poultry-only cutting board. This helps prevent juices and other ingredients from cross-contaminating other foods.
Also, to prevent the spread of germs, wash your hands, but not the chicken. Doing so increases the risk of foodborne illness as water droplets can spread active pathogens around the sink area and countertops.
How to know if it’s safe to eat
Preventing foodborne illness requires an objective approach. Using a food thermometer is the most trustworthy method .
The most reliable way to determine if chicken is safe to eat is to use a food thermometer inserted into the thickest part of the chicken, making sure the tip of the thermometer is not touching any bones or fat.
165°F is the standard temperature needed for chicken to be safe, but depending on the type of poultry, where you insert the thermometer may vary.
At home, check the internal temperature of multiple parts of the poultry, such as breasts and thighs, to make sure it's cooked evenly and safe to eat.
