Sophie Bennett
Chicken is a versatile and nutritious food staple for many households. However, it is also a breeding ground for bacteria such as nontyphoidal salmonella, which can cause foodborne illnesses. It is therefore important to know how to tell if chicken has gone bad. There are several signs to look out for to ensure you're eating chicken that is safe to consume, including appearance, smell, and texture.
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What You'll Learn
Check the smell
Checking the smell of your chicken is a good way to tell if it has gone bad. Fresh, raw chicken has very little to no odour. It should have a very mild smell or none at all. If your chicken has a very noticeable smell, it has likely gone bad. Throw it out if it smells sour, eggy, or like ammonia or rotten eggs. The eggy smell is caused by sulfur, which is released by some types of bacteria.
It is important to note that people have varying senses of smell, so not everyone will notice a change in the smell of chicken. Therefore, it is a good idea to look out for other signs of spoilage as well.
If your chicken has been frozen, it can be more difficult to assess its smell. If there is a thick layer of ice around your chicken, it is no longer good. Additionally, if it has become discoloured, it is likely to have gone bad.
To reduce the risk of foodborne illness, it is recommended that fresh poultry is stored in the refrigerator for a maximum of 1 to 2 days after purchase. If you do not plan to cook the chicken within this time frame, it is best to store it in the freezer. Raw chicken parts can be frozen for up to 9 months, while a whole chicken can be frozen for up to 1 year.
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Examine the texture
It is important to examine the texture of your chicken to ensure it is safe to eat. Fresh, raw chicken has a glossy, shiny, and somewhat soft texture. It should not be slimy, sticky, tacky, or dry. If your hands feel slimy after touching raw chicken, this is a sign that it has gone bad. You can also try pressing down on the meat. If the flesh is so soft that it leaves an imprint, it has likely spoiled.
Cooked chicken, on the other hand, is firmer and drier than raw chicken. If you notice any changes in texture, such as increased softness, sliminess, or stickiness, it is likely no longer safe to eat.
When it comes to frozen chicken, look out for a thick layer of ice around it. This could indicate that it has been in the freezer for too long or that there is an issue with freezer burn. In this case, it is best to discard the chicken.
It is worth noting that the texture of chicken can vary depending on the cut and the way it has been prepared. For example, chicken breasts tend to have a smoother texture compared to chicken thighs, which have a slightly firmer texture due to the higher amount of connective tissue. Additionally, ground chicken will have a different texture compared to whole cuts of chicken.
In addition to examining the texture, it is important to consider other factors such as smell, appearance, and storage practices. Chicken that has gone bad may emit a sour, sulfur-like, or ammonia smell. Visually, spoiled chicken may appear discoloured, turning yellow, green, grey, or developing signs of mould. Always check the "`best before"` or "
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Look for colour changes
Colour changes are one of the most important signs to look out for when checking if your chicken has gone bad. Fresh, raw chicken is usually a light pink colour with white pieces of fat. If your chicken has changed to a yellow, green, or grey colour, this is a sign that it has gone bad and should be thrown out.
It is important to note that colour changes may be difficult to spot if the chicken has been seasoned or marinated. In such cases, it is advisable to rely on other indicators such as smell and texture. However, if you notice any visible signs of colour change, it is best to discard the chicken.
When checking for colour changes, it is important to examine the chicken closely. Look for any discolouration or abnormal shades. Fresh chicken should have a glossy and somewhat soft appearance. If you notice any slime, stickiness, or residue on the surface, it is an indication that the chicken has spoiled.
Additionally, always check the use-by dates listed on the package and consider the purchase date. Chicken that has been stored for an extended period may exhibit colour changes due to spoilage. It is recommended to consume fresh chicken within 1 to 2 days of purchase to minimise the risk of bacterial growth.
By paying close attention to colour changes and combining this inspection with other sensory evaluations, you can help ensure that the chicken is safe for consumption and reduce the risk of foodborne illnesses associated with spoiled poultry. Remember, when in doubt, it is always best to discard the chicken rather than risk consuming contaminated food.
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Check the 'best by' date
Checking the "best by" date is the first step to see if raw chicken is safe to eat. If the printed date on the package has passed, the quality of the meat might not be great anymore. It is recommended to use or freeze chicken within 1 to 2 days of purchase. The FDA and USDA recommend using uncooked poultry within 1 to 2 days, regardless of the sell-by date. If you don't plan to cook the chicken within this time frame, it is best to store it in the freezer. Raw chicken parts can be frozen for up to 9 months, while a whole chicken can be frozen for up to 1 year.
According to FDA guidelines, fresh poultry is best stored in the refrigerator for 1 to 2 days. It is important to ensure that your refrigerator is set to below 40 degrees Fahrenheit. Leaving chicken out in the "temperature danger zone" of 40°F (4°C) to 140°F (60°C) for more than a few hours can cause spoilage.
While the "best by" date is a good indicator of freshness, other factors should also be considered. For example, if the chicken has been properly stored and handled, it may still be safe to consume a few days past the "best by" date. However, if there are any visible signs of spoilage, such as a slimy texture, unusual smell, or discolouration, it is best to discard the chicken, even if it is before the "best by" date.
In summary, checking the "best by" date is an important first step in determining if your chicken is safe to eat. However, it is also crucial to consider other factors such as proper storage, handling, and visible signs of spoilage to make an informed decision about the freshness and safety of your chicken.
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Store it properly
Storing chicken properly is essential to prevent foodborne illnesses caused by bacterial growth. Here are some detailed guidelines on how to store chicken properly:
Refrigerating Chicken
When storing chicken in the refrigerator, it is crucial to follow these steps:
- Check the temperature: Ensure that your refrigerator temperature is set below 40°F (4°C). This range helps inhibit bacterial growth.
- Store promptly: Place the chicken in the refrigerator immediately after purchasing it. The longer chicken is left at room temperature, the higher the risk of bacterial growth.
- Use the bottom shelf: Store raw chicken on the bottom shelf or in the meat compartment of your refrigerator. This placement prevents any potential leaks or dripping onto other foods.
- Seal and cover: Keep raw chicken sealed in its original packaging or wrapped securely. If the package is opened, transfer the chicken to an airtight container or wrap it tightly with plastic wrap or tinfoil before placing it in the fridge.
- Consume within two days: Raw chicken should be consumed or frozen within 1 to 2 days of purchase, according to FDA guidelines.
- Check for signs of spoilage: Before cooking, always examine the chicken for any changes in appearance, smell, or texture. Fresh raw chicken should have a light pink color with white pieces of fat, a mild or no odor, and a soft and moist texture.
Freezing Chicken
Freezing is an excellent option to extend the shelf life of chicken. Here's how to do it properly:
- Freeze early: If you don't plan to use ground chicken within 2 days or other chicken within 3 to 4 days, it's best to freeze it. The sooner you freeze it, the better.
- Portion and wrap: Divide the chicken into individual or meal-size portions. Wrap each portion securely, adding extra wrapping if freezing for more than 2 months.
- Label and date: Always label the packages with the date, type of chicken, and approximate weight. This practice helps you keep track of how long the chicken has been frozen.
- Maintain freezer temperature: Ensure your freezer temperature is set below 0°F (-18°C) to effectively preserve the chicken.
Thawing Chicken
Defrosting chicken safely is crucial to prevent bacterial growth. Here's how to do it right:
- Thaw in the refrigerator: The safest method is to thaw chicken in the refrigerator. Place the wrapped chicken on a plate with edges to catch any drippings and avoid cross-contamination. Plan for approximately 10 hours per kilogram or 5 hours per pound.
- Use cold water: For faster thawing, place the chicken in a resealable freezer bag and submerge it in a bowl of cold water. Change the water every 30 minutes to maintain a cold temperature. This method typically takes 2 hours per kilogram or 1 hour per pound.
- Avoid room temperature thawing: Never thaw chicken at room temperature or on the counter, as it provides an ideal environment for bacteria to grow.
- Cook promptly: Once thawed, cook the chicken within 48 hours to ensure food safety.
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Frequently asked questions
Fresh raw chicken has a very mild smell or none at all. If your chicken has a very apparent smell, such as a sour, ammonia-like, or sulfur-like smell similar to rotten eggs, throw it out.
Fresh raw chicken is usually a light pink color with white pieces of fat. If your chicken has changed to a yellow, green, grey, or dark grey color, these are signs that your chicken has gone bad.
Fresh raw chicken has a glossy, somewhat soft texture. It shouldn’t be slimy, sticky, or tacky. If your hands have a slimy residue on them after touching raw chicken, this is a sign it has gone bad. If the chicken feels unusually sticky, it has almost certainly gone bad.
