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This assumes the chicken was safely cooked to at least 165°F to begin with, and hasn't been in contact with any contaminants (such as raw chicken juices) after the fact.
"Raw chicken—as well as its juices—is often contaminated with campylobacter bacteria and sometimes with salmonella and clostridium perfringens," says Jennifer L. Bonheur, ...
There is no need to wash chicken because anything that is unsafe about the chicken when raw will be cooked out when poultry reaches an internal temperature of 165 degrees F (73 degrees C).
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
Check out the slideshow above to learn 10 proven kitchen tips that help keep food fresh longer. For more kitchen tips, check out these articles from Kitchen Daily:
How to Store an Open Bottle of Wine. ... You can use a wine stopper or wine preservation system to help keep your bottle fresh. It's also important to store your wine in a cool, dark place or even ...
The period-after-opening symbol or PAO symbol is a graphic symbol that identifies the useful lifetime of a cosmetic product after its package has been opened for the first time. It depicts an open cosmetics pot and is used together with a written number of months or years.
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