Storing chicken properly: a comprehensive guide to food safety

Raw chicken is one of the most sensitive foods—particularly to Salmonella and Campylobacter, which proliferate between 4°C and 60°C. Storage times in the refrigerator (0°C to 4°C): - Whole chicken or raw chicken pieces: 1 to 2 days - Cooked chicken: 3 to 4 days - Opened chicken deli meat: 3 to 5 days Always store in the coldest part of the refrigerator, in an airtight container to prevent cross-contamination.

Freezing stops bacterial growth but does not kill bacteria, so only freeze fresh chicken.

Storage times in the freezer (-18°C): - Whole raw chicken: 12 months - Raw chicken pieces: 9 months - Cooked chicken: 2 to 3 months Tips: freeze in individual portions, write the date on the packaging, and remove as much air as possible to prevent freezer burn.

The safest method: thaw in the refrigerator in an airtight container. Allow 24 hours for pieces, 24 to 48 hours for a whole chicken. Quick thawing: place the airtight bag in cold water and change the water every 30 minutes.

Never do this: thaw at room temperature on the countertop. The surface quickly enters the bacterial danger zone while the inside is still frozen.

Color: Fresh chicken is light pink. A grayish or greenish tint is a sign of deterioration.

Smell: the best indicator. Fresh chicken has a neutral smell. A sour or ammonia-like smell means it should be thrown away without hesitation. Texture: fresh chicken is slightly moist but not sticky. A slimy texture indicates bacterial growth. Golden rule: when in doubt, throw it away.

Do not rinse raw chicken: splashes contaminate the sink and surfaces—rinsing does not reduce bacteria. Wash your hands before and after handling, for at least 20 seconds with soap. Separate cutting boards: reserve one specifically for raw chicken.

Cooking temperature: 160°F (74°C) internal temperature — the only guarantee of eliminating pathogenic bacteria.