The first refers to the date the chicken was packaged and is intended for use by manufacturers and retailers, rather than consumers. You may notice that a package of chicken can have two dates listed on it: a “pack date” and a “best if used by” date. Cooked chicken should be white with no visible mold growth or residues.Īlong with clear signs of spoilage, it’s also important to look at the expiration date as well as consider when you purchased the chicken.įirst, always look at the expiration date before purchasing chicken. If raw chicken is gray, green, or any color other than light pink, this is a sign it has gone bad. Be sure to reheat the chicken to at least 165☏ (74☌), using a food thermometer to measure its internal temperature ( 2, 3). That’s why you should eat the chicken within 3 days of cooking it. It can be difficult to spot mold or color changes if there are any seasonings or dressings on the chicken. If you notice any visible signs of mold growth or color changes between the time you put the chicken in the refrigerate and when you intend to eat it, throw it away ( 2). This is a temperature range in which bacteria grows exponentially and increases the risk for foodborne illness ( 2). If you’re storing chicken as leftovers, be sure to keep it in the refrigerator at 40☏ (4☌) or less, in a sealed container for a maximum of 3 days.Īnd be sure to put it right in the fridge after cooking or eating - chicken can spoil if left out in the “danger zone” of 40☏ (4☌) to 140☏ (60☌) for more than a few hours. Pink flesh is a sign of undercooked chicken. Cooked chickenĬooked chicken should be white, with no pink pieces of flesh. Unlike with hard cheese, you can’t just cut off a small section where mold growth has occurred, so you should discard the entire piece or batch of chicken. Typically, as long as the chicken is safely stored in the refrigerator or freezer, mild color changes are normal.įinally, if you notice any visible signs of spoilage, such as mold growth, throw the chicken out. Though not always a sign of spoilage, this can mean that the chicken isn’t as fresh. That said, it’s normal if there are mild color changes in the chicken’s flesh.įor example, you may observe a slight darkening or fading of the pink flesh, a normal result of oxymyoglobin - a red protein and pigment - converting to metmyoglobin after being exposed to oxygen ( 1). If the flesh is gray or green or if the fat is yellow in color, this is a sign of spoilage and you should discard the chicken. Raw chicken should have a light pink color with white fatty pieces. Raw chickenīefore preparing chicken, it’s important to look at its appearance for signs of spoilage. Depending on whether you have raw or cooked chicken, there are a few important things to notice in terms of its appearance and color.
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