Chicken breast is a healthy and versatile protein that is a staple in many American kitchens. However, raw chicken is also a major source of harmful bacteria, like Salmonella and Campylobacter. A simple mistake in the way you handle and cook your chicken can lead to a serious and unpleasant case of food poisoning. To keep your kitchen safe, you must avoid these five common and dangerous chicken breast mistakes.
1. Washing Your Raw Chicken in the Sink
This is the most common and the most dangerous mistake that home cooks make. Many people believe that rinsing their raw chicken under the tap will wash away the bacteria. In reality, it does the exact opposite. The splashing water can spread the invisible bacteria all over your sink, your countertops, and your other dishes. The only way to kill the bacteria on chicken is to cook it properly.
2. Using the Same Cutting Board for Everything
Cross-contamination is another major risk. You should never use the same cutting board for your raw chicken and your fresh vegetables. If you cut your raw chicken on a board and then use that same, unwashed board to chop your salad greens, you are transferring the harmful bacteria directly to a food that you will eat raw. You should always have a separate, dedicated cutting board just for raw meat.
3. Not Cooking to the Right Temperature
The color of the chicken or the color of its juices is not a reliable indicator that it is cooked safely. The only way to be sure that you have killed all the harmful bacteria is to use a meat thermometer. The USDA states that chicken breast must be cooked to an internal temperature of 165°F. You should insert the thermometer into the thickest part of the breast to get an accurate reading.
4. Thawing It on the Counter
You should never thaw a frozen chicken breast by leaving it out on the kitchen counter. As the chicken sits at room temperature, the outer layers will enter the “temperature danger zone” (between 40°F and 140°F). This is the temperature at which bacteria can multiply at a dangerous rate. The safest way to thaw a chicken breast is to leave it in the refrigerator overnight or to use the defrost setting on your microwave.
5. Improperly Storing the Leftovers
Your food safety job is not over after the meal is cooked. You must store your leftover cooked chicken properly. Do not leave it sitting out at room temperature for more than two hours. You need to put it in a sealed container in the refrigerator as quickly as possible. This will prevent the growth of any new bacteria on the cooked meat.
The Safe Kitchen
Handling raw chicken requires a mindful and careful approach. It is not a food that you can be casual with. By understanding the risks of cross-contamination and by following these simple food safety rules, you can protect yourself and your family from a nasty case of food poisoning. A clean and safe kitchen is the first and most important ingredient in any delicious meal.
What are your best tips for handling raw chicken safely? Have you ever had a bad experience with undercooked chicken? Share your stories and your advice!
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