Chicken Consumption: Safe After Sell-By Date?

Chicken is a food prone to contamination by salmonella, and approximately 1 million people in the US fall sick each year from contaminated poultry. It is, therefore, important to understand how long chicken is safe to eat after its sell-by date. The sell-by date is the last day a retailer can display an item for sale, and it is believed that food is safe to eat for up to 10 days after this date if stored properly. However, raw chicken is only considered safe in the fridge for up to 2 days, and it is recommended to freeze it if you don't intend to use it within 1-2 days of purchase.

Raw chicken in the fridge

Raw chicken can be stored in the fridge for up to two days, according to Healthline and the FDA, but some sources suggest that it can be safe for up to three or even four days. However, it is important to exercise caution as there is a risk of foodborne illnesses and bacteria growth, with the FDA stating that about one in every 25 packages of chicken are contaminated with salmonella. If you do not intend to use the chicken within this time frame, it is recommended to freeze it.

One way to extend the shelf life of raw chicken in the fridge is to use Modified Atmosphere Packaging, which involves vacuum sealing the chicken to starve bacteria of the oxygen they need to spoil the meat. Vacuum-sealed chicken can last for up to two weeks unopened in the refrigerator.

It is crucial to properly handle and cook chicken to ensure safety. When in doubt, it is always better to err on the side of caution and discard the chicken if it is past the recommended storage times or shows any signs of spoilage, such as a sticky texture, an unpleasant smell, or discolouration.

Additionally, it is worth noting that different types of chicken products, such as whole chicken or chicken pieces, may have varying recommended storage times in the fridge and freezer. For example, whole chicken can last up to one year in the freezer, while chicken pieces like breasts and thighs can be stored for up to nine months.

Freezing chicken

When freezing chicken, it is important to package it properly to prevent freezer burn and maintain quality. While it is safe to freeze chicken in its original packaging, this type of wrap is permeable to air, and the quality may diminish over time. To prevent this, you can overwrap the original package with a layer of heavy-duty aluminum foil or place the chicken in zip-top plastic freezer bags, removing as much air as possible before sealing.

Raw chicken can last indefinitely in the freezer if stored properly. Frozen cooked chicken, on the other hand, can last up to three months, according to the USDA. It is recommended to divide cooked chicken into smaller portions before freezing to make defrosting easier and more convenient.

For optimal vitamin content, color, flavor, and texture, store chicken at 0°F or lower. Additionally, the freshness and quality of chicken at the time of freezing will affect its condition when frozen. It is best to freeze chicken at peak quality to ensure it tastes better when thawed.

Signs of spoilage

It is important to be vigilant about the signs of spoilage when it comes to chicken, especially after its sell-by date. While some sources suggest that chicken can be consumed a day or two past the sell-by date, it is crucial to examine the meat for any signs of spoilage before taking the risk.

One of the most common signs of spoilage in chicken is an unpleasant or "funky" smell. If the chicken emits a foul odour, it is unsafe to consume. Another indicator is the texture of the meat. Spoiled chicken may feel sticky to the touch, indicating that it has gone bad and should be discarded.

Changes in colour can also signify spoilage. While fresh chicken has a pinkish hue, spoiled chicken may appear greyish or discoloured. Additionally, the presence of excessive slime or discolouration on the packaging can be a warning sign.

It is worth noting that the storage method and duration play a significant role in the spoilage of chicken. If chicken is not properly stored, bacteria can thrive and accelerate the spoilage process. To extend the shelf life of chicken, it is recommended to freeze it, especially if it will not be consumed immediately.

In summary, when it comes to chicken past its sell-by date, it is essential to inspect it for any unusual smells, sticky texture, or discolouration. By being vigilant about these signs of spoilage, you can minimise the risk of consuming spoiled chicken and protect yourself from potential foodborne illnesses.

Federal regulations

Firstly, the USDA's Food Safety and Inspection Service (FSIS) or equivalent state programs inspect all chickens found in retail stores. These inspections are mandatory and are conducted to ensure compliance with federal regulations. The inspections include examining each chicken and its internal organs for any signs of disease, with the "Inspected for wholesomeness by the U.S. Department of Agriculture" seal indicating compliance.

Additionally, the USDA requires poultry products to have a "pack date" or code date to facilitate trace-back activities in case of foodborne illness outbreaks. While the FSIS does not require dates for other poultry products, producers may voluntarily apply them, provided they are truthful, not misleading, and comply with FSIS regulations. These dates help consumers make informed decisions about consumption and storage.

The FDA, on the other hand, provides guidelines for purchasing and consuming chicken. While they advise buying chicken before the sell-by date, they clarify that these dates are not a guide for safe use. Instead, the FDA recommends eating chicken within two days of purchase if stored in the refrigerator, regardless of the sell-by date. This aligns with the USDA's recommendation to cook or freeze chicken within 1–2 days of purchase.

It is important to note that the sell-by date on chicken packaging is intended for retailers to manage inventory and ensure peak freshness, rather than indicating safety or expiration. Chicken can often be safely consumed 1–2 days past the sell-by date if stored properly in the refrigerator, but consumers should always check for signs of spoilage, such as changes in appearance, texture, or smell, before consuming.

To summarize, federal regulations in the United States aim to safeguard consumers by enforcing mandatory inspections, providing clear guidelines for purchasing and consuming chicken, and requiring proper labelling with pack dates or code dates to facilitate traceability in case of food safety issues.

Foodborne illnesses

It is important to handle raw chicken with care to prevent foodborne illnesses. Raw chicken should be stored on the bottom shelf of the refrigerator in a sealed container or wrapped securely to prevent leakage. It is recommended to place chicken in a disposable bag before putting it in your shopping cart to prevent raw juices from contaminating other foods. When handling raw chicken, it is important to wash hands with soap and water for at least 20 seconds before and after handling, and to use a separate cutting board.

Cooking chicken thoroughly will kill pathogens, but it is crucial to prevent cross-contamination with other foods, food preparation areas, and utensils. People in high-risk groups, such as babies, small children, pregnant women, the elderly, and immunocompromised individuals, should be especially cautious and avoid consuming undercooked poultry.

While proper handling and cooking of raw chicken can help prevent foodborne illnesses, it is still possible to get sick from contaminated chicken. In the case of AJ, a 10-year-old boy, consuming contaminated chicken led to a Salmonella infection, resulting in hospitalization and treatment with antibiotics.

To summarize, foodborne illnesses can be caused by raw or undercooked chicken contaminated with pathogenic bacteria such as Salmonella, Campylobacter, and Clostridium perfringens. Proper handling, storage, and thorough cooking of chicken can help reduce the risk of foodborne illnesses, but it is still important to be cautious, especially for individuals in high-risk groups.

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