Most homes are using insufficient methods to determine when chicken is done cooking and safe to eat.
- Checking the inside color of chicken is not a sufficient way to test its doneness.
- According to experts, the best way to ensure that chicken is safe to eat is to cook it to an internal temperature of 165°F (74°C).
- From 2009 to 2015, more than 3,100 people were sickened by chicken.
Forget the color-check method<p>While this is a common technique used by half of the households in the survey, the researchers reported that the color of the inside of a chicken changes at temperatures that are too low to kill common poultry pathogens like <a href="https://www.healthline.com/health/salmonella-enterocolitis" target="_blank"><em>salmonella</em></a><em>,</em> <a href="https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html" target="_blank"><em>clostridium perfringens</em></a><em>,</em> and the most common,<em> Campylobacter</em>. According to the United States Department of Agriculture, poultry that is sufficiently cooked and safe to eat can come in shades of white, pink, and tan just like insufficiently cooked poultry.</p><p>Thermometers are perhaps the most reliable ways of indicating if a chicken is safe to eat, but less than 1.3 percent of households in the study used them while cooking chicken. </p>
Chicken pathogens<span style="display:block;position:relative;padding-top:56.25%;" class="rm-shortcode" data-rm-shortcode-id="a95b7b0158b3bdc4ce0ac2c880cc75b4"><iframe type="lazy-iframe" data-runner-src="https://www.youtube.com/embed/-yxA3r0xI-A?rel=0" width="100%" height="auto" frameborder="0" scrolling="no" style="position:absolute;top:0;left:0;width:100%;height:100%;"></iframe></span><p>In addition to being the most popular meat in the United States, chicken is also the number one cause of foodborne illnesses. <a href="https://www.cdc.gov/mmwr/volumes/67/ss/ss6710a1.htm" target="_blank">According to a CDC study</a>, 3,113 people reported being sickened by chicken via the National Outbreak Reporting System web app between 2009 and 2015, more than by any other food category.</p><p>Eating undercooked chicken can cause foodborne illness with symptoms like fever, diarrhea, digestive malfunction, abdominal cramps, vomiting, and dehydration. This affects more than 1 million people in the United States every year, according to the <a href="https://www.cdc.gov/foodsafety/chicken.html" target="_blank">CDC</a>. <a href="https://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/syc-20355329" target="_blank"><em>Salmonella</em> symptoms</a> typically begin 6 hours to 6 days after infection, and can last from 4 to 7 days. Symptoms associated with a <em>Campylobacter</em> infection start 2 to 5 days after the infection and can last up to a week. As for <em>C.</em> <em>perfringens</em>, the symptoms come on suddenly, typically occurring between 8 to 12 hours after infection, and last for less than 24 hours. Unlike <em>s</em><em>almonella</em> and <em>Campylobacter</em>, vomiting and a high fever are not symptoms associated with <em>C.</em> <em>perfringens</em>.</p>
How to safely prepare chicken<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yMzI0MzIyNC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY2MDM0OTAyOX0.q08Eh5ZDiMZdWF9hxuwdBRN98zYMF-h6L97YC0PMyME/img.jpg?width=980" id="7fd20" class="rm-shortcode" data-rm-shortcode-id="a191cb3ffdf863e3a4f164c222a29474" data-rm-shortcode-name="rebelmouse-image" alt="chicken dish" />
Research suggests that a religious edict from the Catholic Church shaped the evolution of the modern chicken.
Chicken is one of the most consumed meats in the world. The U.S. alone consumes 8 billion chickens per year — about 25 birds per every meat-eater in the country. But just 1,000 years ago, chicken was a relatively rare dish.