How Eating Chicken Can Be Good Or Bad For Seniors
Chicken is a diet staple because it is very low in fat and has high quality protein.
Boneless, skinless chicken breasts that have no added fattening ingredients are low in calories and fat.
Fried chicken is bad, breaded and baked chicken isn’t much better.
Who is Heidelberg?
Heidelberg is not the name of the character in Breaking Bad, it’s a terrible form of food poisoning. It’s a strain of Salmonella bacteria linked to poultry that has caused hundreds of people to be hospitalized.
How to avoid Heidelberg!
At the supermarket:
*When shopping, choose your meat just before you are ready to go to the register.
* Choose the chicken or meat in the display case with the least exposure to heat.
* Choose the chicken or meat in the display case with the least exposure to heat.
* Pick up the chicken with a plastic bag so that the juices will not run out.
How To Keep it Clean
Sanitize food contact surfaces with a freshly made solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water.
Wash your hands with warm soapy water for 20 seconds before and after handling poultry.
Bacteria in raw poultry juices can be spread to other foods, utensils, and surfaces.
Washing raw poultry before cooking it, is not recommended.
Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item.
Separate if possible, use one cutting board for fresh produce and a separate one for raw poultry.
Never place cooked food on a plate that previously held raw poultry.
Separate poultry from other foods in your grocery-shopping cart and in your refrigerator.
Cook poultry to a safe minimum internal temperature of 165F as measured with a food thermometer.
Only marinate your foods in the fridge and don’t use marinate as a sauce.
Chill food properly and promptly.
Refrigerate or freeze prepared foods, perishables and leftovers within 2 hours.
Cooked chicken can still be a potentially hazardous food.
The time limit that ready-to-eat, potentially hazardous foods can sit out at room temperature is 4 hours.
If stored at 41 F, cooked chicken should be discarded after 7 days.
Food safety is all about time and temperature.
Chilling Reminder: Consumer Reports found that 97% of chicken breasts they studied were contaminated with salmonella.
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