Handling Poultry Like a Pro

Dec. 6, 2006 — -- Following the release of a "Consumer Reports" study that found 83 percent of chickens sold at grocery stores are contaminated with bacteria, poultry safety has been on the minds of many Americans.

Although one USDA spokesman called the story "junk science," proper preparation and storage methods from "Health" magazine contributor Samantha Heller can keep everyone in your family safe.

At the Store

When grocery shopping, buy your chicken last so it doesn't drip on other groceries.

Choose a well-wrapped piece of chicken and put it in its own plastic bag at the store for extra protection.

At Home

Store your chicken in a refrigerator that is below 40 degrees or freeze it.

Do not thaw your chicken on the counter; instead defrost in the refrigerator or the microwave. In the refrigerator, use a dish to prevent dripping. If you thaw your chicken in the microwave, cook it immediately after.

Do not wash the chicken before cooking. Bacteria is internal; washing a chicken just increases the chance of spreading the bacteria around your kitchen.

Wash everything -- your hands, counters and utensils -- after coming into contact with a raw chicken.

Don't return a cooked chicken to the plate that held the raw chicken.

Using a meat thermometer, cook the chicken until it reaches a temperature of 165 degrees.

Cool leftovers in a fridge or freezer within two hours of cooking them.