Is it safe to eat leftover chicken? What you need to understand
\nIt\u2019s occured to us all: craving a late-night snack only to seek leftover chicken or beef from dinner. But before you begin, it\u2019s worth asking yourself: Is it safe?<\/p>\n
Understanding the \u201cDanger Zone\u201d<\/p>\n
The \u201cdanger zone\u201d refers to the temperature range between 40\u00b0F (4\u00b0C) and 140\u00b0F (60\u00b0C).<\/p>\n
In this range, bacteria such as Salmonella, E. coli and Staphylococcus aureus can multiply very rapidly, doubling their numbers every ~20 minutes under good conditions.<\/p>\n
Therefore, when cooked meat remains in this area for too long, it becomes increasingly risky.<\/p>\n
Chicken: a breeding ground for bacteria<\/p>\n
Raw chicken breast with rosemary, garlic and peppercorns, selective focus. Culinary cooking ingredients<\/p>\n
Chicken is especially dangerous because:<\/p>\n
Poultry often anchorages bacteria that demand higher cooking temperatures to remove.<\/p>\n
Even after cooking, contamination (from air, utensils, surfaces) can reacquaint bacteria.<\/p>\n
Some bacteria or their toxins are not damaged simply by reheating. Once they proliferate, they can create heat-stable toxins.<\/p>\n
How long is \u201ctoo long\u201d?<\/p>\n
Below are standard food safety guidelines:<\/p>\n
Situation Safe time at room temperature*<\/p>\n
Cooked meat (including chicken) Up to 2 hours maximum before refrigerating.<\/p>\n
If the ambient temperature is high (> ~90\u00b0F \/ 32\u00b0C) Only 1 hour maximum outdoors.<\/p>\n
\u201cRoom temperature\u201d here refers to what is felt in many kitchens or indoor environments: moderate, not super hot.<\/p>\n
Once this safety period has expired, the meat should be dumped, even if it smells or looks good. Appearance and odor are unreliable indicators of bacterial contamination.<\/p>\n
Refrigeration and storage standards<\/p>\n
To ease risk and preserve leftovers:<\/p>\n
Refrigerate immediately after cooking (or serving), ideally within 2 hours. On very hot days, do so sooner.<\/p>\n
Use airtight, shallow containers to help food cool faster and not be exposed to contaminants.<\/p>\n
Store cooked chicken or poultry in the refrigerator for no more than 3 or 4 days. After that time, bacteria can develop even at low temperatures.<\/p>\n
If you\u2019re not going to consume it within that time, freeze it. Freezing prevents bacterial growth.<\/p>\n
What about overheating?<\/p>\n
Reheating gets rid of some bacteria , but not necessarily all of the toxins produced by leaving food alone for too long. Once present, toxins can lead to illness even if the bacteria are k*lled.<\/p>\n
When reheating, heat thoroughly, making sure the meat is piping hot throughout.<\/p>\n
When in doubt: throw it away<\/p>\n
Prevention is better than cure. If:<\/p>\n
the meat has been out for more than 2 hours (or 1 hour in hot conditions),<\/p>\n
It has been in warm environmental conditions,<\/p>\n
You\u2019re not sure how long he\u2019s been gone,<\/p>\n
or smells bad\/slimy,<\/p>\n
Then throw it away.<\/p>\n
In summary<\/p>\n
Cooked meat left at room temperature for more than 2 hours (or 1 hour if it is very hot) can be risky.<\/p>\n
Chicken is especially dangerous because of the types of bacteria and toxins involved.<\/p>\n
Refrigerate leftovers promptly, store them well, and eat them within a few days.<\/p>\n","protected":false},"excerpt":{"rendered":"
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