How Safe is Your Chicken?

WalletPop.com has a great article that talks in detail about contaminated chickens that have salmonella and campylobacter. It also provides information on what brands – such as Perdue or Foster Farms – tested better than others. I highly recommend reading the article in its entirety at: http://bit.ly/8QvkbZ.

The article also provided some tips consumers can use to help lower their risk of contamination from chicken:

- Most important is to cook chicken to at least 165º F. Even if it's no longer pink, it can still harbor bacteria, so use a meat thermometer.

- Make chicken one of the last items you buy before heading to the checkout line.

- Choose chicken that is well wrapped and at the bottom of the case, where the temperature should be coolest.

- Place chicken in a plastic bag like those in the produce department to keep juices from leaking.

- If you'll cook the chicken within a couple of days, store it at 40° F or below. Otherwise, freeze it.

- Thaw frozen chicken in a refrigerator, inside its packaging and on a plate, or on a plate in a microwave oven. Never thaw it on a counter: When the inside is still frozen, the outside can warm up, providing a breeding ground for bacteria. Cook chicken thawed in a microwave oven right away.

- Don't return cooked meat to the plate that held it raw.

- Refrigerate or freeze leftovers within 2 hours of cooking.

For more ways to help ensure that your food is safe, go to www.BuySafeEatWell.org.