MamasHealth.com Home Chicken Recipes Bacon-wrapped chicken Chicken avocado Chicken salad sandwich Chicken curry Chicken parmesan Chicken pate Chicken & rice Chicken stir fry Coriander chicken Creole Chicken Divan Grilled sandwich Hawaiian chicken Honey chicken Indian chicken Italian chicken Italian chicken nuggets Leaf-wrapped chicken Lemon mustard chicken Lime chicken Margarita chicken Onion garlic chicken Orange chicken Poppyseed chicken Ritz chicken Spinach chicken Zesty Chicken Links   Email Mama Chicken and bacteria Cooking chicken Safe handling of chicken Storing chicken Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Mama's kitchen dilemmas Types of Steak Wine info	Chicken Chicken is the number one species consumed by Americans. Foodborne Organisms Associated with Chicken As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn't kill bacteria but they are destroyed by thorough cooking. USDA's Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking. Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses. Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it. Following are some bacteria associated with chicken: Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs. Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad. Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium. Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe "keep refrigerated" and "use-by" dates on labels.	Sign up for our Email Newsletter For Email Marketing you can trust
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