How safe is refrigerated smoked chicken?

Refrigerated smoked chicken is generally safe to eat, but it's important to follow proper handling and storage guidelines to minimize the risk of foodborne illness. Here's a breakdown:

Factors influencing safety:

* Proper smoking and processing: Smoked chicken should be cooked to an internal temperature of 165°F (74°C) to kill harmful bacteria.

* Storage temperature: Refrigerate smoked chicken promptly after purchase, ideally below 40°F (4°C).

* Storage time: Smoked chicken is safe in the refrigerator for 3-5 days.

* Cross-contamination: Avoid cross-contamination by keeping smoked chicken separate from other raw foods and using separate cutting boards and utensils.

Risks:

* Salmonella: Smoked chicken can be contaminated with Salmonella, a bacterium that can cause food poisoning.

* Campylobacter: Another common bacteria found in poultry, Campylobacter, can also cause food poisoning.

* Listeria: Though less common, Listeria can also contaminate smoked chicken. This bacteria is particularly dangerous for pregnant women, newborns, and people with weakened immune systems.

Tips for safe handling and storage:

* Refrigerate promptly: Place smoked chicken in the refrigerator within two hours of purchase, or within one hour if the temperature is above 90°F (32°C).

* Proper storage: Store smoked chicken in the coldest part of the refrigerator, ideally on a lower shelf to prevent drips onto other foods.

* Use within a few days: Don't keep smoked chicken in the refrigerator for longer than 3-5 days.

* Cook thoroughly: Always reheat smoked chicken thoroughly to an internal temperature of 165°F (74°C) before serving.

* Smell test: If the chicken has an off smell or a slimy texture, discard it.

If you have any doubts about the safety of your smoked chicken, it's best to err on the side of caution and discard it.

Remember, proper food handling and storage practices are crucial for ensuring food safety and preventing foodborne illness.