How to Easily Debone a Chicken (with Deadly Chicken Recipe)

Step 2 Safe Handling Instructions

Chicken has been getting a bad rap lately for causing stomach imploding diseases. Mostly it's not the chicken but people not being smart about the way they clean after handling it and not washing their hands.

Here are some good resources and good information.
Foodborne Organisms Associated with Chicken
As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn't kill bacteria but they are destroyed by thorough cooking of any food to 160 °F.

USDA's Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.i

-Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent food borne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cuttng raw chicken on it.

Following are some bacteria associated with chicken:

• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.
• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.
• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.
• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe "keep refrigerated" and "use-by" dates on labels.

Did you get all that?
Keep the chicken cool at 40 degrees or less.
Wash you hands!
Don't mix cook food with raw chicken!'

Here's another good article at foodreference.com

Comments

[spark master]

155 kills most water borne stuff, but 160 kills almost everything 162 kills trichenosis and other tast bugs. There are bugs that will be tolerant of much hotter climates and we don't worry about those (in general), cause they do not eat US. chicken is , in general, cooked to 172 to ensure a good solid kill through the meat and bone. If you remove bone and skin then you can maybe get away with 165. 165 is sufficiently higher then 162 , so that it does kill all the things that make us sick with one notable exception bse -bovine spongeform encepholitus(spling). Nothing kills that you eat it, if you are suseptable, you die in weeks to about 3 years. nasty nasty passing away. You loose control of your motion and bodily function as your brain melts. At school I was taught how to "glove bone a chicken, that is take all the bones out through the neck except for the wings and tips of the leg bones. We stuffed them, poached them in a brandy /chicken/truffle court bullion and then chilled it and aspic'd it in a white wine white colored aspic. mmmmmm nice instructable