How Long After the Sell-By Date Can You Eat Chicken?
It’s generally unsafe to consume raw chicken more than 1-2 days after the sell-by date, regardless of how it’s stored. Cooked chicken can last slightly longer, typically 3-4 days in the refrigerator.
Understanding Sell-By Dates and Chicken Safety
Food labeling can be confusing, and the sell-by date on chicken is no exception. It’s crucial to understand what these dates actually mean and how they relate to food safety, specifically when it comes to preventing foodborne illnesses.
The sell-by date is not an expiration date. Instead, it indicates the date by which a store should sell the chicken to ensure optimal quality. Consumers usually have some leeway after this date, but it’s important to prioritize safety and understand the factors that affect spoilage.
Factors Influencing Chicken Spoilage
Several factors contribute to how quickly chicken spoils, including:
- Temperature: Bacteria thrive in warm environments. Maintaining proper refrigeration temperature (below 40°F or 4°C) is paramount.
- Storage Method: How the chicken is stored plays a significant role. Properly sealed containers prevent cross-contamination and slow bacterial growth.
- Initial Quality: The freshness of the chicken at the time of purchase is crucial. Chicken already nearing the sell-by date will spoil faster.
- Type of Chicken: Whole chickens tend to last slightly longer than cut-up pieces or ground chicken because they have less surface area exposed to bacteria.
Identifying Spoiled Chicken: The Warning Signs
Knowing how to identify spoiled chicken is essential for preventing food poisoning. Trust your senses!
Look for these signs:
- Smell: A sour, ammonia-like, or generally unpleasant odor is a strong indicator of spoilage.
- Texture: Slimy or sticky surfaces are red flags. Fresh chicken should be slightly moist but not excessively slimy.
- Color: Discoloration, such as graying or greenish hues, indicates bacterial growth. Fresh chicken should be pink or light pink.
- Appearance: Bloating or swelling of packaging can indicate gas production from spoilage bacteria.
If any of these signs are present, discard the chicken immediately. Even if only one sign is present, it’s better to err on the side of caution.
Safe Chicken Handling and Storage
Following proper food safety guidelines is vital for minimizing the risk of foodborne illness.
- Purchase: Choose chicken that is cold to the touch and shows no signs of spoilage. Check the sell-by date.
- Transport: Keep chicken refrigerated during transport from the grocery store to your home. Use an insulated bag if necessary, especially during warmer months.
- Storage (Raw): Store raw chicken in its original packaging or in a tightly sealed container on the bottom shelf of your refrigerator to prevent dripping onto other foods.
- Storage (Cooked): Store cooked chicken in an airtight container in the refrigerator.
- Preparation: Wash hands thoroughly with soap and water before and after handling raw chicken. Use separate cutting boards and utensils for raw and cooked foods.
- Cooking: Cook chicken to an internal temperature of 165°F (74°C) to kill harmful bacteria. Use a food thermometer to ensure accuracy.
Thawing Chicken Safely
Improper thawing is a common cause of foodborne illness. Avoid thawing chicken at room temperature. Instead, use one of these methods:
- Refrigerator: Thawing in the refrigerator is the safest method, but it takes the longest (approximately 24 hours for every 5 pounds of chicken).
- Cold Water: Submerge chicken in a leak-proof bag in cold water. Change the water every 30 minutes to maintain a safe temperature.
- Microwave: Use the microwave’s defrost setting, but cook the chicken immediately afterward.
Chicken Storage Times: A Quick Reference Guide
This table summarizes the recommended storage times for chicken:
| Type of Chicken | Refrigerator (40°F or below) | Freezer (0°F or below) |
|---|---|---|
| Raw Whole Chicken | 1-2 days | Up to 1 year |
| Raw Chicken Pieces | 1-2 days | Up to 9 months |
| Ground Chicken | 1-2 days | 3-4 months |
| Cooked Chicken | 3-4 days | 2-6 months |
Frequently Asked Questions About Chicken Safety
Can I freeze chicken to extend its shelf life?
Yes, freezing chicken is a safe and effective way to extend its shelf life considerably. Ensure the chicken is properly wrapped or sealed in an airtight container to prevent freezer burn.
What happens if I eat spoiled chicken?
Eating spoiled chicken can lead to food poisoning, characterized by symptoms such as nausea, vomiting, diarrhea, abdominal cramps, and fever. The severity of the illness can vary depending on the type and amount of bacteria present. See a doctor if symptoms are severe or persist.
Is it safe to eat chicken that has been cooked but left out at room temperature for more than 2 hours?
No, it is not safe. The “danger zone” for bacterial growth is between 40°F and 140°F (4°C and 60°C). Bacteria multiply rapidly at these temperatures. Discard any cooked chicken left at room temperature for more than 2 hours.
Does cooking chicken kill all bacteria?
Cooking chicken to an internal temperature of 165°F (74°C) will kill most harmful bacteria, including Salmonella and Campylobacter. However, some toxins produced by bacteria may still be present, especially in chicken that has been left at room temperature for an extended period.
What is the best way to store cooked chicken in the refrigerator?
Allow cooked chicken to cool slightly before refrigerating it in an airtight container. Do not leave it at room temperature for more than 2 hours. Store it on a shelf above raw meat to prevent cross-contamination.
How can I tell if frozen chicken is still good?
Frozen chicken can last for several months, but its quality may decline over time. Look for signs of freezer burn, such as discoloration or dryness. If the chicken has been frozen for longer than the recommended storage time, it’s best to discard it.
Is it safe to refreeze chicken that has been thawed?
Refreezing thawed chicken is generally not recommended because it can affect the texture and quality of the meat. Bacteria can also multiply during the thawing process. However, if the chicken was thawed in the refrigerator and remained at a safe temperature, it can be refrozen, but expect a noticeable reduction in quality.
What are some common types of bacteria found in spoiled chicken?
Some common bacteria found in spoiled chicken include Salmonella, Campylobacter, and Clostridium perfringens. These bacteria can cause foodborne illness.
Can I use a marinade to extend the shelf life of chicken?
Marinades do not significantly extend the shelf life of raw chicken. They may add flavor and tenderize the meat, but they will not prevent bacterial growth.
What is the significance of the USDA stamp on chicken packaging?
The USDA stamp indicates that the chicken has been inspected and passed by the United States Department of Agriculture (USDA). This does not guarantee the safety of the chicken, but it assures consumers that the chicken has met certain quality standards.
How do I prevent cross-contamination when handling raw chicken?
To prevent cross-contamination, use separate cutting boards and utensils for raw chicken and other foods. Wash your hands thoroughly with soap and water after handling raw chicken. Clean and sanitize countertops and sinks that have come into contact with raw chicken.
Is chicken that has been recalled by the manufacturer safe to eat if it looks and smells fine?
No, never consume chicken that has been recalled, even if it appears and smells normal. Recalls are issued when there is a confirmed safety concern. Follow the manufacturer’s instructions for returning or discarding the recalled chicken.