A Guide to Handling Fresh Chicken Meat:

Best Practices and Safety Tips

Fresh chicken meat is a staple protein source enjoyed by millions around the world. However, chicken meat is a good medium for the growth of microorganisms. This is because chicken meat contains water, is rich in nitrogen and has a pH that is good for the growth of microorganisms. 

Ensuring its safety and quality from farm to table requires careful handling and adherence to best practices. In this guide, we will explore the proper handling techniques, storage recommendations, and safety tips to maintain the freshness and integrity of broiler chicken meat. 

1. Selecting Fresh Chicken
   • Check the packaging for any damage or leaks, and ensure that it is securely sealed.
   • Choose chicken meat that has a firm texture, pinkish color, and no unpleasant odor. Avoid meat with any signs of discoloration, unusual smells, or excessive moisture.
2. Proper Storage
   • Refrigerate fresh chicken meat immediately upon purchase to prevent bacterial growth. Store it in the coldest part of the refrigerator, preferably below 40°F (4°C).
   • Use airtight containers or sealed plastic bags to prevent cross-contamination with other foods and to maintain freshness.
   • Avoid storing chicken meat near ready-to-eat foods to minimize the risk of foodborne illness.
3. Safe Handling Practices
   • Wash hands thoroughly with soap and water before and after handling raw chicken meat to prevent the spread of bacteria.
   • Thaw frozen chicken meat safely in the refrigerator, under cold running water, or in the microwave, avoiding room temperature thawing to prevent bacterial growth. The meat simply needs to be lowered from the freezer to the chiller for at least 12 hours or until completely thawed. This method is fairly easy but takes a long time.
   • Marinate chicken meat in the refrigerator, not on the countertop, and discard any leftover marinade that has come into contact with raw meat.
4. Preventing Cross-Contamination
   • Use separate cutting boards, utensils, knives, and surfaces for raw chicken, vegetables, and other foods to avoid cross-contamination.
   • Clean and sanitize kitchen surfaces, utensils, and equipment thoroughly after handling raw chicken meat. 
   • Wash kitchen towels, sponges, and dishcloths frequently in hot water and detergent to remove any bacteria or food residues.
5. Proper Cooking Techniques
   • Cook chicken meat thoroughly until it reaches a safe internal temperature of 165°F (74°C) as measured with a food thermometer to kill harmful bacteria such as Salmonella and Campylobacter.
   • Avoid overcooking chicken meat to prevent dryness and loss of flavor. Use cooking methods such as grilling, roasting, baking, or sautéing for best results.

The above treatment is carried out so that the rate of decline in pH and pH quality can be inhibited. By following proper handling techniques, storage guidelines, and safety precautions, consumers can enjoy fresh broiler chicken meat safely and confidently. From selecting quality meat at the store to cooking it to perfection in the kitchen, maintaining food safety practices is essential for enjoying delicious and wholesome chicken dishes with family and friends.