Salmonella in particular is noted for being a particularly chicken-adjacent bacteria. We shouldn’t have to say this, but we live in the age of the Tide Pod challenge:Ĭhickens (and eggs, their equally tasty spin-off) are often cited in food poisoning discussions. If your refrigerated leftovers have a slimy texture, then it’s gone bad (washing the slime off doesn’t help, either). This is especially true of cooked chicken. Chicken should be moist, but it shouldn’t be slimy. If you’ve marinated your chicken in sauce or a secret recipe of 11 herbs and spices, however, the smell can be harder to pick up. It’s an acidic smell, not too dissimilar from ammonia. Chicken, whether raw or cooked, is notorious for smelling like Michael Moore’s unwashed jockstrap when it’s gone off. It’s time to consider chuckin’ that chicken. If there’s mold on it, serious bacteria growth has started. If your cooked (or raw) chicken is turning gray/greenish in color, it’s bad. If your cooked chicken is past its own, the risk of post-feast food flu is much higher. If your cooked but cold poultry from Friday’s BBQ is showing any of the following signs, it’s best to avoid chowing down on that sandwich you made for Monday’s lunch: Luckily for you, it’s super easy to tell if eating the chicken in your fridge is a one-way ticket to Diarrhea Town.Įven when sticking to the “1 to 4 days” rule, chicken can sometimes go bad early for a whole bunch of reasons. How do I know the chicken in my fridge has gone bad?
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