Claire Thompson
Chicken is a versatile and nutritious food, but it can also spoil and cause foodborne illnesses. While smell is a good indicator of whether chicken has gone bad, it is not always reliable as people's senses of smell vary. Other factors, such as appearance, texture, taste, and storage practices, should also be considered. Checking the use-by, best-by, and sell-by dates on chicken packaging is important, but these dates are not exact expiration dates, and chicken can spoil before or after these dates depending on various factors.
| Characteristics | Values |
|---|---|
| Chicken smell | Sour, eggy, fishy, funky, foul, rotten eggs, sulphur-like, old farts |
| Chicken appearance | Yellow, Green, Gray, Mold, slimy, sticky, tacky, dry, residue |
| Chicken texture | Soft, moist, glossy, slippery, firm, dry |
| Chicken storage | Refrigerate, freeze, airtight containers, heavy-duty freezer bags, aluminium foil, plastic wrap |
| Chicken expiration | 2 days for raw, 3-4 days for cooked, 4 months for best flavor, 9 months for frozen raw, 1 year for frozen raw |
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What You'll Learn
Fresh chicken should have little to no odour
It can be frustrating to discover that your chicken smells odd, especially if it is still in date. However, it is important to remember that use-by dates are not a guarantee that chicken is good to eat. Fresh chicken should have little to no odour, so if it smells strongly, it is likely no longer safe to eat.
Chicken is a versatile, nutritious food that is a diet staple for many households. However, like many poultry and meat products, chicken can spoil, which can affect its taste and texture and, in some cases, make you ill. Therefore, it is important to know how to tell whether chicken has gone bad.
A quick smell test can be a good indicator of whether your chicken is fresh. Fresh chicken has very little aroma, although it may have a slight "funky" odour if it has been sealed with its juices for a while. If the smell is fishy, sour, or sulfur-like, reminiscent of rotten eggs, it is no longer safe to eat.
However, it is important to note that people's sense of smell can vary, and not everyone will notice a change in the smell of chicken. Therefore, it is advisable to look out for other signs of spoilage as well. Fresh raw chicken should be a light pink colour with white pieces of fat and have a glossy, somewhat soft texture. It should not be slimy, sticky, or tacky. If your hands have a slimy residue on them after touching raw chicken, this is a sign that it has gone bad.
In addition to checking the smell and appearance of chicken, it is important to consider the storage conditions and the use-by date. In the fridge, uncooked chicken lasts up to two days, while cooked chicken should be eaten within three to four days. If you cannot meet these dates, it is best to store the chicken in the freezer.
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Chicken spoilage is often caused by mould
Fresh raw chicken is usually light pink with white pieces of fat, has little to no odour, and is soft and moist. If your chicken is slimy, sticky, or tacky, or has a foul smell or a yellow, green, or grey colour, these are signs that it has gone bad. Chicken that smells strongly should be a warning sign. If the odour is fishy, sour, or sulphur-like, it is no longer safe to eat.
Tasting chicken before swallowing it is another way to determine if it has spoiled. If you feel uncertain about whether cooked chicken is still good, you can cautiously take a bite. Instead of chewing and swallowing, pause and carefully analyse the flavour. If it tastes "off" or seems a little sour, spit it out and discard the rest.
Properly storing chicken is essential to prevent spoilage. Cooked chicken goes bad faster if exposed to air, and improperly stored chicken is more likely to spoil. Chicken should be stored in shallow, airtight containers or heavy-duty freezer bags. It can also be wrapped tightly in aluminium foil or plastic wrap. In the refrigerator, uncooked chicken lasts up to two days, while cooked chicken should be eaten within three to four days.
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Raw chicken should feel glossy and moist
Raw chicken can have a slight smell, but it should not be foul-smelling or eggy. If it smells like rotten eggs, it's likely gone bad. Fresh raw chicken usually has very little to no odour and is soft and moist. It should have a glossy, somewhat soft texture. It should not be slimy, sticky, or tacky. If your hands feel slimy after touching raw chicken, it has likely gone bad.
Raw chicken should be a light pink colour with white fatty pieces. If the colour has changed to yellow, green, or grey, this is a sign that the chicken is spoiled. Even if the chicken is within its use-by date, it can still go bad, so it is important to check its appearance, smell, and texture.
If you plan to eat chicken within 1–2 days, choose a package that’s approaching its use-by date. If you’re not going to use fresh chicken by its use-by date, it’s best to freeze it for later use. Raw chicken can be stored in the freezer for up to a year, but the FDA notes that chicken can remain in a freezer indefinitely, although the quality may diminish over time.
If you've cooked the chicken, it's best to eat it within 3-4 days. If you can't meet these dates, it's best to throw the chicken out.
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Cooked chicken should be firm and dry
Chicken is a nutritious and versatile food that is a staple for many households. However, it is also highly susceptible to bacterial contamination and can spoil quickly. Therefore, it is important to know how to identify whether chicken has gone bad.
Firstly, it is important to note that raw chicken should not have a strong odour. While some people may be less sensitive to smells, a foul smell is a clear indication that the chicken has gone bad and should be discarded. Raw chicken should be a light pink colour with white pieces of fat, and it should be soft and moist, but not slimy, sticky, or tacky.
Cooked chicken, on the other hand, should be firm and drier than raw chicken. It should be white, very light pink, or light tan in colour, with no shiny pink areas. The meat should not be rubbery, and it should spring back when touched. If you notice any texture changes, such as increased softness, sliminess, or stickiness, it is likely that the chicken is no longer safe to eat.
In addition to appearance and texture, it is important to consider the storage and preparation of the chicken. Cooked chicken should be stored in shallow, airtight containers or heavy-duty freezer bags, or wrapped tightly in foil or plastic wrap. It should not be exposed to air for too long, as this can cause it to spoil faster. Chicken should also be cooked to a minimum internal temperature of 165°F (74°C) to ensure that harmful bacteria, such as salmonella, are destroyed.
Lastly, it is important to pay attention to the dates listed on the package and to use the chicken before the "best if used by" date. If the chicken is past its use-by date or has been stored for too long, it is best to discard it, even if it looks and smells fine. While it may be disappointing to throw away chicken that appears to be edible, it is always better to be safe than sorry when it comes to food spoilage.
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Chicken should be stored in airtight containers
Chicken, especially raw chicken, has a high risk of bacterial contamination. Salmonella and Campylobacter are two such bacteria that can cause foodborne illnesses, also known as food poisoning. Food spoilage is often caused by mould, and some types can produce harmful toxins. Therefore, storing chicken properly is essential to keep it fresh and safe.
Chicken should be stored in shallow, airtight containers or heavy-duty freezer bags. It could also be wrapped tightly in aluminium foil or plastic wrap. This is because cooked chicken goes bad faster if exposed to air, and improperly stored chicken is more likely to spoil.
Raw chicken can be stored in the coldest area of the refrigerator for 1-2 days. If you are not going to cook it within two days, it is best to send it to the freezer. Raw chicken pieces can be stored in the freezer for up to 9 months, while a whole chicken can be frozen for up to a year.
Cooked chicken should be refrigerated in an airtight container and consumed within 3-4 days. If the temperature is 90°F or above, cooked chicken should be stored within an hour; otherwise, it should be stored within 2 hours. If you need to store cooked chicken for longer than a few days, it should be placed in the freezer.
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Frequently asked questions
Fresh chicken has very little aroma, but it may have a slight "funky" odour if it's been packaged with its juices for a while. Chicken that smells strongly, or has a fishy, sour, or sulfur-like smell, has likely gone bad and should be discarded.
Aside from smell, you can check the appearance and texture of the chicken. Fresh raw chicken is usually light pink with white pieces of fat, and has a glossy, soft, and moist texture. If your chicken is slimy, sticky, or tacky, or has changed to a yellow, green, or gray colour, it has likely gone bad.
Uncooked chicken lasts up to two days in the fridge. Once cooked, it should be eaten within three to four days.
The "use by" date is not an exact expiration date, but rather the date after which the chicken's quality begins to deteriorate. You can still use the chicken up to two days after this date, but if it smells or looks strange, it should be discarded.
Consuming spoiled chicken can lead to foodborne illnesses, which can cause symptoms such as vomiting and diarrhea. According to the CDC, 1 million cases of foodborne illnesses each year are attributed to poultry.
