Determining If Chicken Is Bad: Tips You Need to Know
Chicken is a staple ingredient in many recipes, and for good reason. It’s versatile, easy to cook, and tastes delicious. However, if it’s not handled or stored properly, chicken can quickly spoil, leading to food-borne illnesses. As a result, it’s essential to know how to tell if chicken is bad. In this article, we’ll discuss different ways to determine if your chicken has gone bad, including smell tests, examining chicken discolorations, checking the expiration date, touch tests, and cooking temperatures, freezing and proper storage solutions.
Smell Test
One of the easiest ways to know if chicken has gone bad is through its smell. Fresh chicken typically has no odor, or it may have a slightly sweet smell. The first step to conducting a smell test on chicken is to remove the packaging or wrapping, allowing you to get a better scent. Rotten chicken emits a strong, unpleasant smell, described as a sour or rotten smell. Avoid chicken that has an ammonia-like aroma or any other off smell.
Look for Odd Discolorations
Visually inspecting chicken for any discolorations is another way to know if it has gone bad. Fresh chicken should have a pink color. However, some cuts like thighs and legs may appear darker. Yellow or green tinges are also signs of spoiling. Darkened or brown color changes on the skin are indications that the chicken has gone bad. Wise to throw it away once any of this is observed.
Check the Expiration Date
To understand if your chicken is about to spoil, the first thing to check is the expiry or “use by” date. Avoid purchasing chicken that’s past its expiry date or if it smells bad since it could lead to food contamination. It’s advisable to buy chicken within three days of the sell-by date and store it in a fridge kept between 1 and 4 ℃.
Touch Test
The touch test involves feeling the chicken to check if it’s slimy or sticky. Chicken that feels slimy or sticky to the touch is likely spoiled and should be thrown away immediately. It’s important to wash your hands after handling the chicken to avoid cross-contamination that can cause food poisoning.
Cooking Temperature
Cooking chicken to the right temperature is essential to kill any bacteria or pathogens present in it. The FDA recommends cooking chicken to an internal temperature of 165℉ (74℃). Use a meat thermometer to measure the chicken’s internal temperature to ensure thorough cooking and avoid undercooking, which can lead to food poisoning.
Freezing Tips
Freezing chicken is a great way to prolong its shelf life. Seal the chicken in an airtight container or sealable plastic bag to prevent freezer burn. For best results, freeze chicken while it’s still fresh and store it at 0℉ (-18℃) or below. Frozen chicken can last up to nine months in the freezer. Thaw frozen chicken in the refrigerator or using a microwave that has a defrosting feature.
Storage Solutions
Proper storage of chicken is key to ensuring that it stays fresh and reduces the potential for food poisoning. Store raw chicken in the fridge at a temperature of 40℉ (4℃) or below. Store cooked chicken separately from raw chicken, and use an airtight container to prevent contamination. Use separate cutting boards, utensils, and knives to handle raw and cooked chicken, and always wash them after use with hot, soapy water.
Conclusion
Knowing how to identify chicken spoilage is crucial to staying healthy and safe while preparing meals. Keep an eye out for discolorations, expiry dates, smells, and textures when serving chicken. Remember to handle and store chicken correctly by washing hands, cooking it to the correct temperature, and separating it from other foods. Follow these tips, and you’ll have healthy, delicious chicken every time.