উন্নত করার কিছু দেখছেন? একটি পরিবর্তন প্রস্তাব করুন।
Key points
- Raw chicken can carry germs that make you sick.
- Cook chicken to a safe internal temperature of 165°F — check with a food thermometer.
- Keep raw chicken and its juices away from ready-to-eat foods such as salads and cooked food.
- Raw chicken is ready to cook. Don't wash it.
Why it matters
Americans eat more chicken than beef, pork or turkey. Cooked, it can be a nutritious choice — but raw chicken can be contaminated with Campylobacter, Salmonella or Clostridium perfringens. You can get food poisoning from undercooked chicken, or from other food or drinks contaminated by raw chicken or its juices.
- CDC estimates Salmonella causes more foodborne illness than any other bacterium, and chicken is a major source.
- About 1 million people in the United States get sick each year from contaminated poultry.
- About 1 in 25 packages of chicken at the grocery store are contaminated with Salmonella.
Safe handling, step by step
| Where | What to do |
|---|---|
| At the store | Put chicken in a disposable bag before it goes in the cart, or keep it at the bottom of the cart so juices don't drip on other food |
| In the refrigerator | Store it on the bottom shelf, in a sealed container or wrapped securely |
| Preparing | Wash your hands with soap and water for at least 20 seconds before and after handling raw chicken |
| Use a separate cutting board for raw chicken; never put cooked food or fresh produce on a surface that held raw chicken | |
| Wash cutting boards, utensils, dishes and counters with hot, soapy water before preparing the next item | |
| Cooking | Use a food thermometer: 165°F inside |
| Treat frozen raw chicken in microwaveable meals like fresh raw chicken, and follow the cooking directions | |
| Eating out | If chicken looks undercooked, send it back |
| Leftovers | Refrigerate or freeze within 2 hours — or within 1 hour if it's been above 90°F, as in a hot car or at a picnic |
Don't wash raw chicken
Washing spreads germs. In a USDA study, 1 in 7 people who cleaned their sink after washing chicken still had germs in the sink. If you wash it anyway:
- run the water gently to reduce splashing;
- immediately clean and sanitize the sink and the area around it with hot, soapy water;
- wash your hands for 20 seconds.
A family's story
CDC tells how one family dealt with a Salmonella illness linked to chicken — and what to watch for — in AJ's Story: Salmonella Illness Linked to Chicken.
Sources
Based on "Chicken and Food Poisoning," Centers for Disease Control and Prevention; a work of the United States government in the public domain.
লাইসেন্স: CC0 1.0 (পাবলিক ডোমেইন) · গৃহীত হয়েছে www.cdc.gov
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