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How long can chicken last in the fridge?
Chicken is considered a common meat choice in many homes.

This nutritious, delicious source of protein can be affected by bacteria. You should prepare it then store it in a safe place and cook it correctly in order to avoid food-borne illnesses.

The convenience of keeping chicken in your fridge makes it easy, but many people wonder how safe chicken is in the refrigerator.

This article will demonstrate how long chicken can stay in your fridge.

How long can chicken last in the fridge?

According to the United States Department of Agriculture (USDA), raw chicken can be kept in the fridge for a period of 1-2 days. How to tell if the chicken has spoiled is also true for the raw turkey as well as other poultry.

The cooked chikem can be stored in the refrigerator for up 3-4 weeks.

The storage of chicken in the refrigerator can help slow bacterial growth. Bacteria grow slower when temperatures are below 40 degrees Fahrenheit (4 degrees Celsius).

Additionally, chicken that is raw is best stored in a leak-proof container, to stop the chicken's juices from leakage and contaminating other food items. Keep cooked chicken refrigerated in an airtight container.

It is best to keep chicken in the freezer for longer time.

Raw chicken pieces can be frozen for upto 9 months. A whole chicken can last up to one and a half years. For between How to keep leftover chicken without going bad and 6 months, cooked chicken in oil can be stored in the freezer

A SUMMARY

Raw chicken can last in the fridge for up to 1 to 2 days, while cooked chicken can be stored in the refrigerator for up to 3-4 days.

What can you tell whether your chicken has gone bad

It is possible for chicken to go bad if you keep it in the fridge longer than a few weeks.

Here are some indicators that your chicken is not good:

Past its "best-if-used before/before date" This means that the chicken could be decaying.

Color changes. Cooked and raw chicken that has started to turn gray-green is the sign of a bad batch. Moldy spots that appear grayish-green can be a sign that there's a growth of bacterial.

The smell. Both chicken cooked and raw release an acidic aroma that smells like ammonia. However, this scent can be difficult to detect when the chicken is marinated with herbs, sauces, or other spices.

Texture. Chicken that has a slimy texture is now bad. The chicken may be washed to kill any bacteria. Cross-contamination could be caused by transferring bacteria from poultry to other food items and utensils.

If you suspect that your chicken is going bad in your refrigerator, take it out.

SUMMARY

You can tell when chicken is in a bad state the moment its color begins to fade, it has acquired an acidic or sour smell, or it has become slimy.

What are the potential dangers of eating chicken that has been spoiled?

Consuming chicken that has been spoiled can lead to food poisoning or foodborne illness.

There is a high chance of food poisoning from chicken because it could be contamination by bacteria, such as Campylobacter or Salmonella.

This bacteria is usually removed by cooking fresh chicken.

Avoid eating chicken that is rotten. Re-heating and baking can kill bacteria on the surface, but it won't remove some of their toxins. This can cause food poisoning.

Food poisoning can trigger discomfort and even hazardous symptoms, including hyperfever (above 101.5degF or 38.6degC) nausea, chills, vomiting diarrhea, bloody stools and dehydration.

Sometimes, severe food poisoning can lead to death or hospitalization.

It is not recommended to take a bite of your chicken if suspect it is spoilt. It's better to throw away any chicken that you think has been rotten.

A SUMMARY

Consuming spoiled chicken can cause food poisoning, even if it was cooked properly.

The bottom line

Raw chicken can be kept in the refrigerator for two days. Cooked chicken keeps for 3-4 days.

To determine if chicken is going bad, examine the "best used by" date. Then look for signs of spoilage, such as changes to smell and texture.

Chicken that is soiled can cause food poisoning even if it's cooked properly.