In 1970 the average person ate about 50 pounds of chicken per year. According to Vox that number is now more than 100 pounds. Meanwhile beef and pork consumption are declining for a variety of reasons including the introduction of more plant-based diets and the affordability of chicken. As chicken has been more aggressively marketed as a cheaper healthier source of protein it’s become a staple of the American diet—and it’s showing no signs of going away.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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Raw Chicken – Don't Make These Mistakes | Food 101 | Done Right
From a simple whole roast chicken to a not-so-simple Moroccan tagine the possibilities for cooking poultry are endless. While there are hundreds of recipes designed to elevate this humble bird here are a few simple rules to follow to ensure your chicken is safe to eat and your kitchen stays sanitary. After all raw chicken poses a serious health risk if not prepared safely. When raw chicken juices are left on utensils and cooking surfaces like cutting boards bacteria can spread. Avoid getting sick by taking a few simple precautions and cleaning thoroughly when you’re done working with chicken.
You may think that rinsing raw chicken in the sink is the most effective way to clean it but instead you’re just splashing bacteria around. Salmonella infection a serious health concern that you should be aware of when working with poultry can spread via contaminated food or surfaces and make you sick. Salmonella can cause stomach cramps diarrhea and fever.
The Centers for Disease Control and Prevention estimates that salmonella causes about 1.35 million infections 26500 hospitalizations and 420 deaths each year in the United States — and poorly prepared food is the leading cause. To avoid getting sick it’s best to keep your chicken away from the sink and isolated on a cutting board or designated prep area. You can take cutting board cleanliness one step further by investing in one with a juice channel feature.
