“Warning: How to Spot Spoiled Chicken and Avoid Food Poisoning”

Chicken meat, although delicious and nutritious, can pose potential health risks if not purchased wisely. Be wary of these signs and make informed choices to ensure your well-being.

0
89

Chicken is a favorite dish for many due to its delicious flavor, versatility in cooking, and high nutritional value. However, it’s essential to know how to select fresh, clean, and safe chicken.

Signs to Look Out For When Buying Chicken

Chicken is sold in markets, stores, and supermarkets, but the quality can vary. If you notice any of the following signs, it’s best to avoid purchasing the chicken.

Unstable Color

When choosing chicken, the first thing you’ll notice is its color. Fresh chicken typically has a pink or light pink hue. If the meat appears pale, dull, or greenish-gray, it’s likely spoiled.

For cooked chicken, the meat should be white to light brown. However, check for mold, especially if it has been stored in the fridge for over three days.

Additionally, when buying cooked chicken, avoid meat that feels slimy or too wet. Chicken stored in the fridge should feel firm, white, and soft, indicating it’s still safe to consume.

Unpleasant Odor

If you come across chicken with a putrid or fishy smell, it’s a clear sign that it has gone bad. Do not purchase chicken with this odor. It’s best to discard such pieces rather than attempting to rinse or salt them as some people do out of frugality.


When buying chicken, pay attention to its color and aroma (Illustrative image: istock)

Strange Taste

For cooked chicken leftovers stored in the fridge, take a small bite to test. If it tastes sour, metallic, or bitter, it’s best to discard it as the meat has likely spoiled.

Improper Chicken Thawing

Some people leave frozen chicken out at room temperature for hours before cooking, unaware that this practice promotes bacterial growth. The USDA recommends keeping food chilled (below 4.5°C) until it’s cooked. The “danger zone” for frozen chicken is any temperature between 4.5°C and 60°C.

If you need to thaw chicken, do so safely by leaving it overnight in the fridge. Then, place the chicken in a bag or plastic container to thaw completely, avoiding cross-contamination with other foods.

Another way to thaw chicken is to submerge it in water while keeping it sealed. Ensure the water is changed every 20-30 minutes, and cook the chicken immediately afterward to minimize risks.

Damaged Packaging

For convenience, supermarkets often package chicken in trays with wrapping. When buying these, carefully inspect the packaging, including the production date, for any tears or punctures, and check if the chicken is leaking fluids.

If you notice any rips, punctures, or openings in the tray, it’s best to avoid purchasing it.

Health Benefits of Chicken

Chicken is a great source of protein and is favored by those seeking muscle growth and healthy weight loss, as it’s lean when the skin is removed.

According to an article by Vinmec International General Hospital, chicken contains high levels of tryptophan, which increases serotonin levels in the brain, improving mood.

Homocysteine, an amino acid harmful to cardiovascular health, can be controlled by eating chicken, thus protecting the heart and preventing cardiovascular diseases. Chicken is also rich in phosphorus and calcium, which promote bone and tooth development and prevent osteoporosis and dental issues.

Chicken contains retinol and alpha and beta-carotene derived from vitamin A, benefiting eye health. Vitamin B6 in chicken boosts metabolism, aiding digestion without retaining fat, and facilitating weight loss.

Niacin, an essential vitamin found in chicken, helps fight cancer. Therefore, consuming chicken protects the body from genetic damage and reduces the risk of cancer.

According to VTC News

Frequently asked questions

There are a few key indicators that will tell you if your chicken has gone bad. First, check the color; fresh chicken should have a pink, creamy color. If it turns gray or has any green spots, it’s spoiled. Next, take a sniff; fresh chicken should have little to no smell, whereas spoiled chicken will have a sour, rancid odor. Finally, look at the texture; fresh chicken should be moist but not slimy, and the skin should be taut, not sticky.

Consuming spoiled chicken can lead to food poisoning, which can cause severe gastrointestinal issues such as nausea, vomiting, diarrhea, and abdominal cramps. In some cases, food poisoning can lead to dehydration, fever, and even more serious health complications.

Raw chicken can be stored in the refrigerator for 1-2 days. However, it is best to cook it as soon as possible to ensure freshness and minimize the risk of foodborne illnesses. Cooked chicken can be stored in the fridge for 3-4 days.

The best way to store raw chicken is in its original packaging, in the coldest part of your fridge, typically the bottom shelf. Make sure to place it on a plate or in a container to catch any juices that may leak. Cooked chicken should be stored in an airtight container in the fridge.

To avoid food poisoning, always practice good food hygiene when handling and preparing chicken. This includes washing your hands thoroughly before and after handling chicken, keeping raw chicken separate from other foods, and ensuring your kitchen surfaces and utensils are clean. Additionally, always cook chicken thoroughly, ensuring it reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria.