How Long Does Chicken Last in the Fridge?

Understanding the Shelf Life of Chicken

Chicken is a highly perishable food that can cause foodborne illness if not stored and cooked properly. The shelf life of chicken can vary depending on a variety of factors, including how it was processed, stored, and cooked. In general, raw chicken can last in the fridge for up to four days, while cooked chicken can last for up to four days as well.

It’s important to note that the shelf life of chicken can be affected by various factors, such as the temperature of the fridge, how the chicken was packaged, and whether it was previously frozen. In addition, the use-by or expiration date on the packaging should also be taken into consideration.

To ensure the safety and quality of chicken, it’s recommended to store it in the coldest part of the fridge, which is typically the back of the bottom shelf. It’s also important to keep the chicken in its original packaging or a tightly sealed container to prevent cross-contamination with other foods. Additionally, cooked chicken should be stored separately from raw chicken to prevent the spread of bacteria.

By understanding the shelf life of chicken and taking proper precautions when storing and cooking it, you can reduce the risk of foodborne illness and enjoy delicious and safe meals.

Factors That Affect the Shelf Life of Chicken

The shelf life of chicken can be affected by several factors, including:

1. Temperature: Chicken should be stored at or below 40°F to slow down the growth of bacteria. If the temperature of the fridge is too high, the chicken can spoil faster.

2. Packaging: The packaging of chicken can also affect its shelf life. If the packaging is damaged or not sealed properly, it can allow bacteria to enter and spoil the chicken.

3. Processing: The way chicken is processed can also impact its shelf life. For example, chicken that has been mechanically tenderized has a higher risk of contamination and may spoil faster.

4. Previous Freezing: If chicken has been previously frozen, it can have a shorter shelf life when stored in the fridge. This is because the freezing and thawing process can damage the cells in the chicken and make it more susceptible to bacteria growth.

5. Expiration Date: The use-by or expiration date on the packaging should always be taken into consideration. Consuming chicken after the expiration date can increase the risk of foodborne illness.

By understanding these factors that affect the shelf life of chicken, you can take steps to ensure that your chicken stays fresh and safe to eat for as long as possible.

Storing Chicken in the Fridge: Best Practices

Storing chicken in the fridge is crucial to prevent the growth of harmful bacteria that can cause foodborne illness. Here are some best practices to keep in mind when storing chicken in the fridge:

1. Use the coldest part of the fridge: Store chicken in the back of the bottom shelf of the fridge, which is the coldest part of the fridge. This helps to maintain a consistent temperature and prevent bacteria growth.

2. Keep chicken in its original packaging: The original packaging of the chicken is designed to keep it fresh and safe. If you need to transfer the chicken to a different container, make sure it is tightly sealed to prevent contamination.

3. Separate raw and cooked chicken: Raw chicken should always be stored separately from cooked chicken to prevent cross-contamination. Use separate containers or wrap the chicken in separate plastic bags.

4. Store chicken for the right amount of time: Raw chicken can be stored in the fridge for up to four days, while cooked chicken can be stored for up to four days as well. After that, it’s best to either freeze the chicken or discard it.

5. Keep the fridge clean: Regularly clean your fridge to prevent the growth of bacteria. Wipe up any spills or leaks immediately to prevent cross-contamination.

By following these best practices for storing chicken in the fridge, you can ensure that your chicken stays fresh, safe, and delicious to eat.

Signs That Chicken Has Gone Bad

It’s important to be able to recognize the signs that chicken has gone bad to avoid consuming spoiled or contaminated meat. Here are some common signs that chicken has gone bad:

1. Foul odor: If the chicken has a strong, unpleasant odor, it’s likely that it has gone bad. Fresh chicken should have a mild, fresh smell.

2. Discoloration: Chicken that has turned gray, green, or yellow in color should not be consumed. Fresh chicken should have a pink or light brown color.

3. Slimy texture: If the chicken feels slimy or sticky to the touch, it’s a sign that it has gone bad. Fresh chicken should have a smooth, firm texture.

4. Visible mold: If there is any visible mold on the chicken, it should not be consumed. Mold can cause serious health issues if ingested.

5. Expiration date: Always check the expiration date on the packaging. Consuming chicken after the expiration date can increase the risk of foodborne illness.

If you notice any of these signs, it’s best to err on the side of caution and discard the chicken. Consuming spoiled chicken can cause food poisoning, which can lead to serious health complications.

Safe Cooking Temperatures for Chicken

Cooking chicken to the right temperature is crucial to kill harmful bacteria and prevent foodborne illness. Here are some safe cooking temperatures for chicken:

1. Whole chicken: Cook a whole chicken to an internal temperature of 165°F (74°C) in the thickest part of the bird.

2. Chicken breasts: Cook chicken breasts to an internal temperature of 165°F (74°C) in the thickest part of the meat.

3. Chicken thighs and wings: Cook chicken thighs and wings to an internal temperature of 165°F (74°C) in the thickest part of the meat.

4. Ground chicken: Cook ground chicken to an internal temperature of 165°F (74°C) throughout the meat.

5. Stuffing: If cooking stuffing inside a chicken, make sure the stuffing reaches an internal temperature of 165°F (74°C) as well.

Using a food thermometer is the most accurate way to ensure that chicken is cooked to a safe temperature. Insert the thermometer into the thickest part of the chicken without touching the bone. Let the chicken rest for a few minutes after cooking to allow the juices to redistribute throughout the meat.

By cooking chicken to the right temperature, you can reduce the risk of foodborne illness and enjoy safe and delicious meals.