You shouldn't open packages in the grocery store.
Once you're home, fresh chicken should have little or no noticeable odor.
If it has a strong sour or unpleasant smell, it's safest to discard it.
Safe Storage Is Just as Important
Buying fresh chicken is only the beginning.
Proper storage helps maintain quality.
Store raw chicken:
In the coldest part of the refrigerator
At or below 40°F (4°C)
In its original package until ready to use
If you won't cook it within one or two days, freezing is recommended.
Prevent Cross-Contamination
Food safety experts consistently stress preventing cross-contamination.
When handling raw chicken:
Wash hands thoroughly with soap and water.
Use separate cutting boards for raw meat and produce.
Clean knives and surfaces after use.
Cook chicken to a safe internal temperature of 165°F (74°C).
Contrary to a common myth, washing raw chicken is generally not recommended, because it can spread bacteria through water droplets around the kitchen.
Cooking the chicken thoroughly is what destroys harmful bacteria.
Popular Myths About Buying Chicken
Myth 1: Darker Chicken Is Always Bad
Not necessarily.
Some natural color variation is normal.
Myth 2: Bigger Packages Are Better Value
Not always.
Compare the price per pound rather than the total package price.
Myth 3: Organic Means Safer
Organic and conventional chicken are both subject to food safety regulations.
Safe handling and proper cooking matter regardless of the farming method.
Myth 4: All Liquid Means Spoiled Chicken
A small amount of liquid is completely normal.
Only excessive amounts combined with other warning signs should raise concern.
Tips for Grocery Shopping
