Food Safety Hot Topics
Don't play chicken with your health: Practice food safety when preparing
poultry
LITTLE ROCK – "Chicken? Again?" That’s probably one
of the most common laments heard over and over at dinnertime in homes throughout
Arkansas.
Chicken is one of the most versatile and economical main dishes for people
looking for nutritious and easy-to-fix meals. But if not stored, cooked and
cleaned correctly, chicken can cause food poisoning and other food-borne illnesses.
"Most food-borne illnesses are caused by food becoming contaminated by
its handlers," notes Dr. Russ Kennedy, health and aging specialist with
the University of Arkansas Cooperative Extension Service. "There are a
few simple ways to maintain a sanitary food preparation area, and following
poultry handling guidelines can prevent the risk of contracting any food-borne
illness associated with chicken, such as salmonella."
First, start with a clean work surface and restrict it to preparing chicken
only.
"It’s a good idea to have one cutting board for just chicken or
other poultry," Kennedy says. "This way you know without a doubt
that any uncooked chicken was contained in one spot while it was being prepared,
and this minimizes the chance of cross-contaminating other dishes."
Once raw chicken has been prepared, clean every surface that has come in contact
with the chicken – cutting board, knives and other utensils, dishes and,
most importantly, your hands. Vigilance in cleaning properly also prevents possible
cross-contamination.
"The chicken we consume today comes to us with little chance of bacteria
transmission," Kennedy explains. "However, following these steps
ensures no bacteria can thrive before it’s ingested."
Next, properly and thoroughly cook chicken to eliminate bacteria. A good rule
of thumb to follow is to cook a whole chicken to 180 degrees Fahrenheit as measured
in the thigh using a food thermometer. In fact, notes Kennedy, "there’s
no such thing as medium well-done chicken."
Finally, be sure to store leftover chicken properly by wrapping it securely
and storing in the refrigerator. Leftovers can be safely eaten up to three days
after initially being cooked if thoroughly reheated.
"Never serve a dish after it has reached room temperature," Kennedy
says. "After an hour, throw away any remaining portions."
For more information about food safety and nutrition, visit extension's Web
site, www.uaex.edu, or contact your county extension agent. The Cooperative
Extension Service is part of the U of A Division of Agriculture.
By: Kelli Reep
For the Cooperative Extension Service
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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