15 Jul Certified Dietitian NYC Tackles the Chicken Dilemma

Summertime: brittle hair, sunscreen, and skin so dry it feels almost reptilian; when the last call is after ten o’clock and our kids oftentimes come in from outside and crash in their clothes. There’s nothing better! Those are memories we make; unfortunately, sometimes they are interrupted by vomiting, diarrhea, cramps, chills, and the icks from food poisoning. Symptoms begin anywhere from 12 to 72 hours after eating contaminated foods and last up to five days, sometimes so serious we need to be hospitalized.

Salmonella is the leading cause of food poisoning in the country – and because of summertime heat, outdoor activities, barbecuing and the dreaded chicken salad sandwich that’s been out of the fridge just a touch too long, our summers can turn from dreamy to nightmarish. As a certified dietitian, I can’t emphasize enough the necessity to buy good meat and apply the best preparation and cleanup methods to make sure your summer is free of salmonella. Moreover, buying organic chicken has health implications that go far beyond salmonella.

The key to a healthy summer is a healthy kitchen, and with these tips, you can keep bacteria and germs at bay:

• Beware of “enhanced.” Chickens with that label are injected with a flavored saltwater solution, so you’re paying more for … water.
• Look for the label USDA Certified Organic to buy birds that have not been fed antibiotics. “There is an increasing amount of evidence suggesting that the sub-therapeutic use of antibiotics in food animals can pose a health risk to humans. If a group of animals is treated with a certain antibiotic over time, the bacteria living in those animals will become resistant to that drug.” (KNPB, Is your meat safe: Antibiotic Debate Overview, pbs.org)
• Antibiotic free and No antibiotics administered or Raised without antibiotics are not independently verified by the USDA and not recognized as such. They depend on the campaign.
• Ground turkey and chicken can contain loads of fat and skin – the most contaminated parts of the bird. Look for “turkey meat” or “chicken meat” when purchasing.
• Avoid cross contamination. This is one of the key culprits for infection. Use one surface to prepare chicken with one knife. Once finished, wash all things, including your hands, that have been in contact with chicken. Also, separate meats in sealable bags and make sure there are no drips.
• Don’t wash your chicken. Washing spreads juices and cross contaminates, increasing risk of bacteria and germs.

Be careful to thaw your frozen chicken in one of these ways, ensuring that the chicken is not over 41 degrees Fahrenheit for more than four hours and that juices, while thawing, are collected:

• In the refrigerator.
• In cold water.
• In the microwave.
• Cook your meat insuring the internal temperature is 165 degrees F. Use a thermometer to be certain. You can’t count on how done chicken is just by looking at the juices.
• Reheat leftovers, to be safe, to 165 degrees F.
• Enjoy a summer, and year, of healthy eating. It all begins at the grocery store!

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