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Posted in Food Safety on July 30, 2022
Whether raw or cooked, chicken can sit out at room temperature for two hours. Any longer than that, and it will enter the “danger zone,” which is when harmful bacteria begin to multiply, and the chicken is no longer safe to eat. If temperatures in the room rise above 90 °F, chicken can only sit out for one hour.
Bacteria responsible for causing foodborne illness grow rapidly at temperatures between 41°F and 135°F, known as the danger zone, according to the Centers for Disease Control and Prevention (CDC). Therefore, the CDC recommends limiting the time that chicken sits out to two hours maximum.
Foodborne illness is responsible for 128,000 hospitalizations and 3,000 deaths each year. Symptoms can arise within a few hours or may take days but often consist of diarrhea, nausea, vomiting, abdominal pain, loss of appetite, and fever. If you or a loved one became sick from eating contaminated food, a food safety lawyer can help recover the compensation you deserve.
Packaged, raw chicken can be refrigerated in its original wrapping in the coldest part of the refrigerator for 48 hours after purchase. If it is not to be used in 48 hours, freezing is recommended. Whereas cooked chicken can be kept in the refrigerator for three to four days before it should be discarded.
First, check the “best by” date on the package. If it is past that date, the safest choice is to toss it rather than risk getting sick. Next, check the:
There are three ways to thaw chicken, but the safest method is using the refrigerator:
Chicken can safely be refrozen if it was thawed in the refrigerator and within 24 to 48 hours of thawing.
When you eat old chicken, you are at risk of consuming harmful bacteria and contracting food poisoning.