AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I undercooked some chicken during the summer and everything just went wrong! my friend was sick in a plant pot (an expensive one at that) and my wife was violently ill for seven days. What makes it worse is that we had an aussie over at the time and he just looked embaressed. How can I avoid this happening again?
Thanks,
Kieth
Answer Hi Kieth,
The best way to make sure chicken is thoroughly cooked is to use a thermometer. Chicken and other poultry products should be cooked to at least 165 degrees F. To measure the temperature, insert a thermometer into the thickest part of the chicken meat without touching bone. The thermometer should hold at least 165 degrees for 15 seconds before serving.
Sounds like both your friend and wife were the victim of Salmonella bacteria. For more information about this bacteria and ways to prevent it, please see this website: http://www.cfsan.fda.gov/~mow/chap1.html
The other key when handling chicken is to make sure you wash your hands and everything that comes in contact with raw poultry juices.
I hope this helps Kieth. If I can be of further assistance, please let me know.
