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Food safety for chicken

1490 Views 25 Replies 11 Participants Last post by  meezenplaz
Hi everyone,

I am new to cooking and I do need your help regarding food safety for raw chicken as I don't know how to judge this.

I wanted to marinate my chicken overnight and cook tomorrow. Therefore I washed it by soaking it with cold tape water for a while (less than 15 mins) which I know is not a good way to wash the meat after doing some research online. Next I rinsed it with cold water. I also accidentally rinsed it with warm water for a few seconds. I marinated it and now it's in my fridge.

Question: Is it still safe to cook and eat this chicken? Thanks so much!!
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Cooking will kill any bacteria present
Cooking will kill only active bacteria, but not the heat-resistant spores, nor the heat-stable toxins already created by bacteria, which means cooking your food doesn't make it automatically safe. The dormant bacteria will not be killed by cooking, and will be activated as your cooked food falls back into the danger zone.

Some bacteria such as Listeria monocytogenes (found in vegetables when manure was used as fertilizer, and in dairy products) can grow while in the fridge, and even survive minimum pasteurization times!
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I think OP is talking about chicken parts, not the whole bird.
What's the difference when it comes to washing or not washing? I never wash meat, be it chicken, whole or parts, beef, pork... I just pat it dry with some paper towels.
I rinse meat (except ground meat) because I can't stand the bloody liquid that accumulates in the wrapper.
AH. That explains it. You get your chicken in a wrapper, and the wrapper is probably full of chicken juices.

I get my chicken dry, enveloped in butcher paper.
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