How long can raw chicken be kept in the refrigerator
Dr. Majed Hamed Al Saegh / poultry pathologist / Australia
How long can raw chicken be kept in the refrigerator? — USDA Guidelines Explained
Introduction
Food safety is essential when handling raw poultry products. Raw chicken is a highly perishable food, and if not stored properly, it can become a breeding ground for harmful bacteria such as Salmonella spp. and Campylobacter jejuni, two of the leading causes of food poisoning in the United States. For this reason, the U.S. Department of Agriculture (USDA) has issued specific guidelines for storing raw chicken in the refrigerator or freezer. This article aims to clarify these guidelines and explain the science behind them for both consumers and food handlers.
Results and Discussion
USDA Refrigerated Storage Guidelines: The USDA states that raw chicken should be refrigerated for no more than one to two days. This time limit applies to all forms of raw chicken, including:
1- Whole chicken
2- Chicken parts (such as breasts, thighs, wings, etc.)
3- Ground chicken
The refrigerator temperature should be 40°F (4°C) or cooler to minimize bacterial activity. However, bacteria do not completely stop being active at this temperature; their growth rate is only reduced. After two days, the risk of spoilage and bacterial contamination increases significantly.
The importance of adhering to the time limit
Raw chicken provides an ideal environment for bacterial growth due to its high moisture and nutrient content. Bacteria such as Salmonella and Campylobacter can multiply rapidly if chicken is left in unsuitable conditions, leading to serious intestinal illness that may require treatment or even hospitalization. Even if the chicken does not show signs of spoilage (such as odor or color), it may be contaminated after two days. For this reason, it is important to rely on time and temperature, not just appearance or odor.
Safe Storage Practices
To prevent cross-contamination and ensure food safety, the USDA recommends the following:
1- Packaging: Place raw chicken in a leak-proof container or tightly sealed plastic bag to prevent juices from leaking onto other foods.
2- Location in the refrigerator: It’s best to place chicken on the bottom shelf so juices don’t leak onto cooked or prepared foods.
3- Checking the temperature: Use a thermometer to ensure the refrigerator temperature doesn’t exceed 40°F (4°C).
4- Freezing for Long-Term Storage
If chicken isn’t cooked within two days, freezing is the best solution. USDA guidelines indicate:
1- Chicken pieces can be stored in the freezer for up to 9 months.
2- Whole chicken can be stored in the freezer for up to 12 months.
3- Freezing at 0°F (-18°C) virtually stops bacterial growth, preserving product quality and safety for a long time.
Signs of Spoilage
Even if chicken is stored within the recommended time frame, spoilage can occur if handled improperly. Before cooking, check for:
1- An unpleasant or sour odor
2- An unnatural slimy or shiny texture
3- An unnatural gray or green color
If any of these signs appear, the chicken should be discarded immediately, even if it has been refrigerated for less than two days.
Conclusion
Proper handling and timely storage of raw chicken is critical to preventing foodborne illness. According to USDA guidelines, raw chicken should be refrigerated for no more than one to two days. If it is not intended to be cooked during this time, it is best to freeze it. Refrigerator temperatures should be kept below 4°C, hygiene practices should be followed, and the appearance and odor should be checked before use. Following these guidelines reduces the risk of food poisoning and helps ensure food safety and quality.
