Cooking chicken…what is the appropriate temperature to kill foodborne bacteria?

Dubai, United Arab Emirates (CNN) – Undercooked chicken may contain harmful pathogens، Such as salmonella. Therefore, it must be cooked well before eating it.

The United States Department of Agriculture (USDA) explained, on its official website, that the minimum oven temperature used when cooking chicken is 325 degrees Fahrenheit, or 162.8 degrees Celsius.

All poultry must reach the minimum safe internal temperature, which is 165 degrees Fahrenheit, which is equivalent to 73.9 degrees Celsius.

Don’t forget to check the temperature of the inner thigh, flank, and thickest part of the breast.

You can use a food thermometer to check whether your food has reached a high enough temperature to destroy foodborne bacteria.

Earlier, the Food and Drug Authority in Saudi Arabia explained, through its official account on the “X” platform, that fresh chicken has a different shelf life compared to cooked chicken.

Duration of keeping fresh chicken in the refrigerator:

Duration of keeping fresh chicken in the refrigerator:

Duration of keeping cooked chicken in the refrigerator:

How long to keep cooked chicken in the refrigerator:

If you are wondering about storing cooked food in general, the US Centers for Disease Control and Prevention, through its official website, advises the following:

• Make sure to put meat, leftovers, eggs, milk, fruit, vegetables, and other perishable items in the refrigerator within two hours, or one hour if the outside temperature is above 32 degrees Celsius.
• Do not leave perishable food out of the refrigerator, because the bacteria that cause food poisoning grow quickly when the food is in the “danger zone,” that is, between 4.44 and 60 degrees Celsius, which includes room temperature.
• Set the refrigerator temperature to 4.44 degrees Celsius or lower if you want to protect yourself from the growth of bacteria that lead to food poisoning.

Follow these additional steps to keep perishable foods safe:

• Divide a large amount of hot food into small portions, and place them in clean containers so they cool faster.
• Place raw meat on the bottom shelf of the refrigerator, away from fresh produce and ready-to-eat foods.
• Discard foods left unrefrigerated for more than two hours.