The Raw Chicken Mistake Most People Still Make

Chicken Out: Chicken is the most popular meat in the U.S. It’s also more contaminated with bacteria than you might realize. One in 25 packages of supermarket raw chicken is contaminated with salmonella, which can make you really sick. Here’s how to handle chicken properly to prevent foodborne illness. 

How to Do It: Chicken safety starts at the store. Place chicken packages in a separate plastic bag in the bottom of the cart — and later on the bottom shelf of your fridge — to prevent raw liquid from dripping onto other food. Wash your hands well with soap and water before touching raw chicken. Chicken doesn’t need to be washed first, but if you do, let water run gently over it to prevent bacteria spreading from splashing. Wash your hands and the sink immediately afterward with very hot soapy water. Designate one cutting board for chicken only. Wash utensils, countertops, or anything that’s near or in contact with raw chicken with hot, soapy water right away. Be sure to cook chicken to 165 degrees. 

The Benefits: Salmonella poisoning can cause severe GI symptoms. It’s usually not life-threatening, but children, pregnant women, and immunocompromised people are at higher risk for dangerous complications.