Common ways to cook chicken may not be safe, study warns

According tomedia SlashGear, proper handling and cooking of meat is key to avoiding diseases caused by pathogens such as salmonella, but there is a fine line between the technical level and the ability to tell whether a piece of meat is fully cooked. A new study recently published in PLOS ONE found that many people may not be right to cook chicken at home.

Common ways to cook chicken may not be safe, study warns

Raw chicken may contain dangerous bacteria that can be destroyed when cooked to a certain temperature. There are plenty of suggestions for how to tell if chicken is fully cooked, but new research suggests that they tend to be “very different” and it’s not clear which method is most commonly used by people who cook chicken at home.

To find out, the study surveyed nearly 4,000 households across Europe and asked them how to cook chicken. The study also looked at chicken cooking in 75 households across Norway, France, Romania, Portugal and the UK.

Common ways to cook chicken may not be safe, study warns

As it turns out, many people — at least in Europe — judge whether the chicken is thoroughly cooked by looking at the color inside it; the researchers found that about half of households use this method. In addition, many people use the color of the chicken juice or the texture of the chicken to determine whether it is completely cooked.

Which method is best?

The researchers tested these different methods and found that they did not reliably prove that the chicken had been cooked at a high enough internal temperature to kill all pathogens, which could put people at risk of getting sick.

The researchers found that even if the thermometer showed that the inside temperature of the chicken was hot enough, there could still be pathogens outside the chicken. However, the study found that in most cases, the researchers found that some households were too lazy to even use meat thermometers.

At this point, the researchers advise home cooks to pay attention to three aspects of chicken so that they can avoid getting sick: the texture and color of the thickest part of the meat, and the surface temperature, must be enough temperature to kill the nasty bacteria that may exist.