Poultry, including chicken, turkey, duck, quail, squab (pigeons), geese, pheasants, and guinea fowl, is a dietary staple worldwide, celebrated for its versatility and nutritional benefits. However, improper handling and cooking can lead to foodborne illnesses caused by pathogens like Salmonella and Campylobacter. To mitigate these risks, it’s essential to follow comprehensive safety guidelines:

1. Avoid Washing Raw Poultry

Washing raw poultry is discouraged due to the risk of cross-contamination. Rinsing can cause water droplets to spread bacteria to kitchen surfaces, utensils, and other foods. Modern poultry processing ensures that chicken is clean and safe for cooking without washing.

2. Practice Proper Hand Hygiene

Always wash your hands with soap and warm water for at least 20 seconds before and after handling raw poultry. This practice significantly reduces the risk of transferring harmful bacteria to other foods, surfaces, or oneself.

3. Prevent Cross-Contamination

• Use Separate Equipment: Designate specific cutting boards and utensils for raw poultry to prevent bacteria from spreading to ready-to-eat foods.
• Clean Surfaces Thoroughly: After preparing raw poultry, wash cutting boards, knives, countertops, and hands with hot, soapy water. Sanitize cutting boards by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

4. Safe Thawing Practices

Defrost poultry safely by:

• Refrigeration: Place poultry in the refrigerator, allowing it to thaw slowly while maintaining a safe temperature.
• Microwave: Use the defrost setting, ensuring the poultry is cooked immediately after thawing.

Avoid thawing poultry on countertops, as this can keep it within the temperature “danger zone” (40°F – 140°F or 4°C – 60°C), where bacteria multiply rapidly.

5. Marinating and Basting

• Marinating: Always marinate poultry in the refrigerator, not on the counter. If you plan to use the marinade as a sauce, reserve a portion before it comes into contact with raw poultry, or bring it to a rolling boil before consuming.
• Basting: Use a clean utensil each time you baste to prevent cross-contamination. If reusing marinade for basting, ensure it has been boiled to eliminate any pathogens.

6. Cook Poultry to Safe Temperatures

Ensure poultry reaches an internal temperature of 165°F (74°C) to effectively kill harmful bacteria. Using a food thermometer, check the thickest part of the meat, avoiding bones, to verify doneness.

7. Proper Storage of Leftovers

Refrigerate leftovers within two hours of cooking to prevent bacterial growth. Store them in shallow containers to facilitate rapid cooling and consume within 3-4 days.

8. General Kitchen Hygiene

• Handwashing: Always wash hands with soap and warm water for 20 seconds before and after handling food.
• Sanitizing Surfaces: Regularly clean countertops, cutting boards, and utensils with hot, soapy water. Sanitize cutting boards by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

Understanding the Risks

Foodborne illnesses linked to poultry are a global concern. For instance, contaminated food sickens nearly 48 million people in the United States every year—that’s 1 in 6.By implementing these safety measures, consumers worldwide can enjoy poultry dishes while minimizing the risk of foodborne illnesses.

Sources:

1.https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling

2.https://www.foodsafety.asn.au/topic/tips-poultry/

3.https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe

4.https://www.nifa.usda.gov/sites/default/files/resource/Practice-safe-poultry-handling.pdf