Storage of Poultry
Precautions should be taken in the handling of poultry, because of the possibility of their being contaminated with bacteria. Salmonella is one of the most common causes of foodborne illness. Some of its major sources include raw poultry, eggs, and stuffing. In 1993, the irradiation of poultry was approved for commercial use in the control of Salmonella following several studies that showed it reduces bacterial concentration. Irradiated poultry, however, is not sterile and should be handled using the same precautions used for non-irradiated raw poultry. In 1992, the use of trisodium phosphate (TSP), a colorless, odorless, flavorless chemical mixture, also received approval for use by the poultry industry on poultry carcasses to further aid in reducing Salmonella contamination.
Fresh, ready-to-cook poultry can be kept safely in the refrigerator at 40oF (4oC) or below for up to three days. It should be stored in the vapor-proof wrapping in which it is purchases, since repackaging increases the risk of bacterial contamination. It is best kept in the bottom portion of the refrigerator to prevent its drippings from contaminating other foods. Chickens labeled “fresh” should not have gone below 26oF (-3oC), the temperature at which chickens freeze. Frozen whole poultry can be stored from six to twelve months at 0oF (-18oC), while leftover cooked poultry can be frozen for up to four months. The meat will decline in moistness and eating quality if it is kept frozen beyond the recommended times.
Breaded or fried poultry should never be thawed and refrozen. Defrosting is recommended in the refrigerator, where it will take about a day to defrost an average chicken, and one day for each five pounds of turkey. Once defrosted, poultry or any other meat should not be refrozen unless it has been cooked. Stuffing should be refrigerated promptly and consumed within two or three days.
