How Can I Prevent Illness From Poultry?

Illness can occur when poultry is cooked improperly, or when bacteria from raw poultry cross-contaminates other foods, surfaces, utensils or even our hands. Chicken, turkey and other types of poultry can be safely enjoyed by following the simple steps described below.

Note: The advice below on handling, thawing and preparing raw poultry applies to all raw meats and poultry.

At the Store

All raw poultry should be handled with care from the very beginning, since it is impossible to tell if Salmonella or Campylobacter are present.

• Raw poultry should be securely packaged so that its juices are contained. The package should not be ripped or leaking.
• Place raw poultry in a separate spot in the shopping cart where it won't touch or drip on other foods.
• Young children should be kept away from raw poultry in the shopping cart and at home.
• At the checkout, have your raw poultry bagged separately. It should never be bagged with other foods.
• Don't leave poultry sitting in the car since warm temperatures help bacteria grow

At Home

• Put poultry in the fridge or freezer as soon as possible. Remember, bacteria grow quickly in warm temperatures.
• Store poultry (and all raw meat) on the bottom of the refrigerator away from other foods, in order to avoid cross-contamination.
• Cook refrigerated raw poultry within 2 to 3 days, or freeze it.

Thawing poultry safely

The safest way to thaw frozen raw chicken or turkey is in the refrigerator. Thawing poultry at room temperature is not recommended as the surfaces will become warm, allowing bacteria to grow, while the inside is still frozen.

• When thawing raw poultry in the refrigerator, place it on a bottom shelf in a container or platter, which will collect any juices that leak from the meat.
• Thawing in a refrigerator takes time, especially for a large bird. You should allow 24 hours of defrosting time for each 2.5 kg (5 pounds) of bird.
• If you thaw by microwave, cook the food immediately once it has thawed.
• If you thaw raw poultry using cold water, keep the food in its original wrapping and ensure that the water remains cold. If raw meat comes in contact with sinks, kitchen surfaces, or utensils, remember to wash them immediately.
• While the practice is discouraged, if you must thaw poultry at room temperature, wrap it in a heavy paper bag or newspaper or place it in a cooler to help keep the outside cool while the inside is thawing.

Preparing poultry safely

The process of getting the chicken or poultry ready for the oven, pan or grill can spread bacteria to other foods, surfaces or people. Follow the advice below to avoid getting sick.

• Wash your hands thoroughly (for at least 20 seconds) before and after handling raw poultry.
• Do not rinse raw poultry as this can spread bacteria to you, your sink, and your counters.
• Clean all cutting boards, cooking utensils and dish cloths that have come into contact with raw poultry. They can be sanitized in the dishwasher, or washed by hand in a mild chlorine bleach solution of 5 ml (1 tsp) bleach with 750 ml (3 cups) water. Rinse thoroughly afterwards.

Read the next page on Cooking Poultry - When is it Done?