We all go to the grocery store planning to use what we buy, maybe wanting to use a new recipe we saw. Then things just do not work out, like an emergency or someone showing up at our door with another suggestion. Later, we remember the forgotten chicken in the refrigerator and question if it is still safe to eat or if it went bad and should be tossed.
According to the Center for Disease Control and Prevention, 48 million people get sick from foodborne illness per year. The pathogen Salmonella is most frequently found to cause home-acquired foodborne sickness. Use your senses, your eyes, nose, and fingers to check your chicken.
5. Look for Changes in Color
Raw chicken should be pink and fleshy looking normally, if it is gray in color or has yellow dry spots, it is probably not good and best discarded. If chicken is cooked and is older than five days, even if refrigerated it more than likely needs to be tossed due to possible bacterial growth.
4. The Sniff Test
If your chicken is bad, the smell will be off; maybe with a potent, sour smell or an ammonia-like aroma. It could even smell like rotten eggs or a fishy aroma. Or it may start smelling off when you’re cooking the chicken. This means it is not good to eat.