Poultry requires special attention due to the risk of contamination with harmful bacteria such as Salmonella and Campylobacter. Here’s a crucial food safety tip to keep your poultry safe from farm to fork.

Tip 1: Cooking Poultry to the Right Temperature

Cooking poultry to the right internal temperature is one of the most effective ways to ensure it’s safe for consumption. When undercooked, poultry can harbor dangerous bacteria that may cause foodborne illnesses. The guidelines below when followed, will ensure safety during poultry preparation:

• In the past, many of us have used poultry meat color to determine doneness which sometimes is inaccurate. Therefore, a food thermometer is handy when cooking poultry to monitor the internal temperature.
• Poultry, such as chicken and turkey, should be cooked to an internal temperature of at least 165°F (74°C), according to USDA guidelines because it’s safe to eat at this temperature.
• When using a food thermometer, make sure to place it in the thickest area of the poultry meat, away from any bones, to obtain an accurate reading.
• To preserve the meat’s juices and guarantee uniform heat distribution, allow it to rest for a few minutes after cooking.

Tip 2: Handling Poultry Meat

• Rinsing poultry in the sink can cause cross-contamination by transferring bacteria to nearby surfaces.
• It’s advisable to separate cutting boards, knives, and utensils for raw poultry and other foods.
• Raw poultry meat must be stored at 40°F (4°C) or below, and should never be left at room temperature for more than two hours.
• Wash countertops, cutting boards, and your hands with warm soapy water, every time you handle raw poultry meat.

These essential food safety tips, when they are properly followed, will protect you and your loved ones from foodborne illnesses, and you’ll enjoy delicious poultry dishes. Stay food-safe, and happy cooking!