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Americans
Have Passion for Poultry
Auburn, Oct. 25---These
days, at least once a week, American's are cooking or eating
chicken. A recent survey showed that 89 percent of those polled
reported eating chicken at least once a week and 36 percent said
they ate chicken three or more times a week.
The poultry industry is
answering this appetite with fresh, frozen, cooked and canned cuts
of chicken, plus meal kits, snacks and entrees designed to appeal to
every skill level and time factor.
With so much chicken
being cooked, consumers need to be reminded of the importance of
safe cooking and handling procedures, says Dr. Jean Weese, a food
safety scientist with the Alabama Cooperative Extension System.
First, it's important to
safeguard against cross-contamination of bacteria at all stages of
chicken preparation. This is your first line of defense against
foodborne illnesses, Weese says.
"Keep raw poultry
separate from other foods, both in the grocery cart and in the
refrigerator. Store it in sealed plastic bags or containers so there
is no chance of raw poultry juices dripping onto other foods."
If possible, keep two
cutting boards in the kitchen -- one for raw meat, poultry and
seafood products and the other for fresh fruits and vegetables.
Cleanliness is a
critical safeguard, Weese adds. This means clean hands, cutting
boards, dishes and utensils. Use soap and warm water to clean hands
before and after handling raw poultry. Use hot soapy water for
cleaning utensils and equipment that come in contact with raw foods.
Cooking poultry and
other meats to the proper temperature is essential to killing
harmful bacteria that cause foodborne illnesses. The correct
temperature depends on the cut of the bird. Ground poultry should
reach an internal temperature of 165 F. Chicken breasts should be
cooked to 170 F. Measuring the temperature in the thigh of whole
poultry should reach 180 F.
When the poultry is
cooked, place it on a clean plate. Do not use the plate that held
the uncooked food because bacteria from the raw juices will
contaminate the cooked poultry.
Finally, don't reuse
sauce used to marinate raw poultry unless it is boiled before
applying it to the cooked food. Also, resist the temptation to taste
a marinade that was used to prepare raw poultry.
SOURCE: Dr.
Jean Weese, Food Safety Scientist, Alabama Cooperative Extension
System, (334) 844-3269
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