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What’s salmonella?

What’s salmonella?

Salmonella are bacteria that live in the intestines of many animals, including poultry, which can cause salmonellosis, a form of food poisoning.

Salmonella are bacteria that live in the intestines of many animals, including poultry, which can cause salmonellosis, a form of food poisoning.

Adequate sanitary measures reduce the risk of contamination when the meat is processed, shipped and handled at the store.

To prevent the bacteria from developing or spreading at home, it’s important to thaw, handle, cook and store poultry properly by following our eight tips:

  1. It’s preferable to thaw poultry products in the refrigerator, the microwave or cold water.
  2. Always keep meat in the refrigerator. Avoid leaving raw or cooked chicken at room temperature for more than half an hour.
  3. Wash your hands and use clean utensils when preparing chicken.
  4. Keep raw meat well away from cooked meat and other foods.
  5. Cook the meat at 160ºC (325ºF) until the internal temperature of the breast or leg reaches 85ºC (185ºF) on a meat thermometer, and refrigerate leftovers immediately.
  6. Buy fresh products at a reputable grocery store or supermarket.
  7. Always check the expiry date on the packaging.
  8. Thoroughly clean work surfaces that have been in direct contact with the chicken.

Storage and thawing times
Storage
In the freezer at -18ºC or 0ºF
Whole chicken: 12 months

In the refrigerator at 4ºC or 40ºF
Whole chicken: 2 to 3 days

Thawing method and time
In the refrigerator: 10 hours per kilogram
Renewed cold water: 2 hours per kilogram
Microwave: 10 to 15 minutes per kilogram (should be loosely covered and arranged in different positions several times)