Determining whether chicken is still good to eat can be achieved by examining its appearance, smell, and texture. By adhering to safe storage practices, you can significantly minimize your risk of foodborne illnesses. Chicken is not only a versatile ingredient but also a nutrient-rich food that serves as a dietary foundation for countless households around the globe, including in countries like India, Australia, Japan, and Canada. However, similar to other poultry and meat products, chicken can spoil, which may adversely affect its flavor and texture, and in certain instances, lead to foodborne illness. Thus, understanding how to identify signs of spoilage in chicken is crucial. Fortunately, there are specific indicators you can observe to ensure that the chicken you are consuming is safe.

This article aims to guide you through the process of recognizing whether chicken has gone bad.

Appearance and Color

When it comes to assessing chicken, whether raw or cooked, several key aspects regarding its appearance and color are essential to consider.

Raw Chicken

Before you begin preparing chicken, inspecting its appearance for any signs of spoilage is crucial. Raw chicken typically displays a light pink hue, complemented by white fatty areas. If you encounter flesh that appears gray or green, or if the fat exhibits a yellowish tint, these are indicators of spoilage, and the chicken should be discarded. However, mild color variations in the flesh are generally considered normal. You might notice a slight darkening or lightening of the pink flesh, which is a typical outcome of the conversion of oxymyoglobin—a red protein and pigment—to metmyoglobin after exposure to oxygen.

This alteration isn’t necessarily a sign of spoilage, but it can indicate that the chicken is not at its freshest. Ideally, fresh chicken should be consumed within 1-2 days when stored in the refrigerator; if not used by then, it should be frozen. As long as the chicken is properly stored in either the refrigerator or freezer, these mild color changes are typically acceptable. Lastly, if you observe any conspicuous signs of spoilage, such as mold, it is imperative to discard the chicken entirely. Unlike hard cheese, where you can cut away moldy sections, with chicken, it is safer to dispose of the entire piece or batch. Spoiled chicken may feel slimy or sticky to the touch and often emits an unpleasant odor. If you notice any of these characteristics, it is best to throw the meat away.

Cooked Chicken

Cooked chicken should appear white throughout, devoid of any pink sections, as pink flesh indicates that the chicken is undercooked. When storing leftover chicken, ensure it is placed in the refrigerator at a temperature of 40°F (4°C) or below, in a sealed container, and consumed within a maximum of 3 days. Make it a habit to refrigerate cooked chicken immediately after preparation or consumption; leaving it out in the “temperature danger zone” of 40°F (4°C) to 140°F (60°C) for more than a few hours can lead to spoilage. This temperature range promotes rapid bacterial growth, significantly elevating the risk of foodborne illnesses. If you notice any visible mold growth or color changes between the time you refrigerate the chicken and when you plan to eat it, discard it without hesitation. Identifying mold or color changes can be challenging if the chicken is seasoned or dressed, which is why it's advisable to consume it within 3 days of cooking. When reheating, ensure the chicken reaches an internal temperature of at least 165°F (74°C), using a food thermometer to verify.

Smell

One of the most noticeable indicators of spoiled chicken is an unpleasant odor. Fresh, raw chicken typically boasts a very subtle aroma or may even be odorless. If you detect a strong smell, such as a sour or sulfur-like scent reminiscent of rotten eggs, it is best to discard the chicken immediately.

It's important to remember, however, that relying solely on smell is not a foolproof method for assessing the safety of chicken. Individual sensitivity to odors can differ significantly, meaning that not everyone may pick up on a change in the scent of the chicken. Therefore, it is crucial to be vigilant for other signs of spoilage as well.

Texture

Fresh, uncooked chicken exhibits a shiny and relatively tender texture. It is important to note that it should not feel slimy, sticky, or tacky. If you find a slimy film on your hands after handling raw chicken, this indicates that the poultry has spoiled. Once cooked, chicken transforms into a firmer and drier form compared to its raw state. If you observe any changes in texture, such as increased softness, sliminess, stickiness, or any unwanted residue, it is advisable to avoid consuming it, as it may no longer be safe for consumption.

Understanding Purchase and Use-By Dates

In addition to being aware of visible signs of spoilage, it is crucial to pay attention to the dates indicated on the chicken packaging and to remember when you made the purchase. Initially, always check the use-by date before deciding on your chicken purchase. You might find that a chicken package displays two key dates: a “pack date” and a “best before” date. The first date, the pack date, signifies when the chicken was packaged, and it is primarily intended for manufacturers and retailers rather than consumers. On the other hand, the “use by” date is the more relevant date for you. This date indicates when the manufacturer recommends consuming the product to ensure it is at its optimal quality. If your plan is to consume the chicken within a day or two, selecting a package that is nearing its use-by date can be a smart choice, as it often comes at a discounted price. However, if you don’t intend to use the fresh chicken by its indicated use-by date, it is advisable to freeze it for later enjoyment.

Moreover, it is wise to pick up raw chicken towards the end of your grocery shopping excursion. This practice minimizes the time it spends in your cart, reducing the risk of it entering the danger zone for food safety. Upon returning home, make sure to promptly refrigerate or freeze the chicken. When frozen, chicken can remain good for at least 9 months, provided it is securely sealed. Although the FDA states that chicken can be kept in the freezer indefinitely, it may lose its quality if stored for too long. Before freezing, don’t forget to note the purchase date on the package for your reference. In the refrigerator, fresh, raw chicken is best consumed within 1 to 2 days. If you have already cooked the chicken, ensure you consume it within 3 to 4 days, and always store it in the refrigerator to maintain its freshness.

The Bottom Line

Knowing how to identify spoiled chicken is essential for ensuring the safety of you and your loved ones against foodborne illnesses. Fresh raw chicken typically appears in a light pink hue, accompanied by white streaks of fat, and should have minimal to no odor while being soft and moist to the touch. In contrast, if your chicken exhibits a slimy texture, emits an unpleasant odor, or has discolored to yellow, green, or gray, these are clear indicators that it has gone bad.

It's crucial to discard any chicken that has surpassed its use-by date, has been stored in the refrigerator for more than 2 days when raw or 4 days when cooked, or has remained within the temperature danger zone for more than 2 hours. While these visual and olfactory cues are valuable, remember the adage: “When in doubt, throw it out.”