Chicken salad
is a tasty dish, but must be for safe eating.
Chicken salad is a wonderful, cool addition to a meal, but must be made and stored properly. Cooking the chicken to the appropriate temperature, storing it so that it stays cold and only keeping it for the prescribed amount of time can reduce the chance of illness and bacteria.
Preparation
Chicken used for the salad should be defrosted in the refrigerator, using cold water or in the microwave. When cooked, chicken should have an internal temperature of at least 165 degrees Fahrenheit, which kills any dangerous bacteria.
Bacteria
If chicken is not well cooked, it can have a variety of bacteria present. Salmonella and staph are two of the most well known types in uncooked or spoiled foods. Chicken salad is especially susceptible to containing staph. This can cause people to become very ill and have diarrhea.
Storage
is best when kept cold. Bacteria appears when it is left out too long without being refrigerated. When in the refrigerator, the temperature should be around 40 degrees to prevent bacteria growth.
Shelf Life
is only good for three to five days. If purchased from a store, the expiration date should be noted and should not be kept or eaten past that date.
Prevention/Solution
Bacteria in chicken salad will not be an issue if the chicken is properly cooked, kept refrigerated and eaten within the given range of days. This will help to reduce the chances of illness.
Tags: Chicken salad, , stored properly