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Talking About Bacteria On Chicken‏

Updated on May 29, 2014

Bacteria On Chicken‏

Lately I have been reading a lot of reports about the chicken that is processed in America having some type of harmful bacteria this is something we should be aware of please read on for more facts.
Lately I have been reading a lot of reports about the chicken that is processed in America having some type of harmful bacteria this is something we should be aware of please read on for more facts. | Source

Talking About Bacteria On Chicken

If a piece of chicken has 10,000 bacteria on a 1 square centimeter area when it is processed and reaches the supermarket it will increase 10,000 times that figure if left in the refrigerator at about 40F for 6 days. The center for Disease control in Atlanta estimates that 9,000 people die each year from food borne illness with thousands of pesticides residues left on foods and poultry. According to the USDA 40% of all chickens are contaminated with salmonella and even if contaminated they can still pass the USDA inspection. Almost 50% of all animal feed may contain salmonella.

When you make chicken or turkey salad, make sure that the meat has been cooked to 180F then allow the meat to cool in the refrigerator before adding the salad dressing or mayonnaise.


Lemon is a natural tenderizer for chicken and gives it a unique flavor also you might try basting it with a small amount of Zinfandel. Remember, a low moderate cooking temperature will produce a very juicy chicken.

Do- it-yourself bouillon cubes can be made by freezing leftover chicken broth in ice cubes trays. They can be stored in baggies and kept frozen until needed for a recipe or soup. They are easily thawed in the microwave.

Raw poultry and hamburger meat should not be kept in the refrigerator for more than 2 days without being frozen.

If you want to save money when buying chicken, buy whole chickens, then cut them with poultry scissors and freeze the sections you want together. When you purchase whole birds, try not to buy the larger ones, they are older birds and not as tender. Young chicken and turkeys also have less fat.

Chickens are Grade A, Grade B, or Grade C, Grade B and C are usually blemished and only used in canning, frozen foods, and TV dinners, Grade A, chickens are sold in supermarket meat departments.

When you broil chicken breast; be sure and place them far away from the heat source or the tops will burn before they get completely cooked.

Poultry in foreign countries are never subjected to the conditions we allow in the United States. You will also notice a difference in taste. If you do notice an odor from the market production chickens, try rubbing a small amount of lemon juice into the skin. The bird will enjoy this and it will totally remove the odor.

If you want to store chicken for 3-4 days in the refrigerator, change the wrapping to plastic wrap or waxed paper.

The supermarket wrapping often contains blood residue.

A free range chicken has an average of 14% fat compared to a standard cooped up production chicken at 18-20% fat.

If you wish your chicken or its parts to be browned, try brushing them with a low salt soy sauce.


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