Poultry even? So you test properly

Some chicken meat may contain pathogens such as Salmonella and Campylobacter. To kill these sure are high temperatures required. Norwegian researchers report in the journal PLOS ONE that the home commonly used methods to determine whether the meat has been sufficiently heated, are often inappropriate.

A survey of 3.969 households from five European countries (France, Norway, Portugal, Romania and the UK) showed that the Verification of the color is on the Inside of the chicken meat is a popular method to assess the Doneness. It was used by half of the households. Other conventional methods for the assessment of meat texture or the color of the exiting juice are.

The researchers carried out lab experiments to test these methods. It showed that color or Texture alone are not reliable indicators: the color changes, for example, in the Interior already at such a temperature that the pathogen is not sufficiently inactivated. Even with the use of thermometers in the meat may contain living pathogens.

When the meat is cooked?

Dr. Solveig Langsrud by the Norwegian Institute of food, fisheries and aquaculture research said: "Consumers is often recommended to use a food thermometer or to check whether the juices are clear, to ensure that the chicken has been sufficiently cooked. We were not surprised that these recommendations are safe and not based on scientific evidence."

Langsrud advises to check whether all surfaces of the meat were heated, as most of the bacteria on the surface are present. Next, the core is to be tested: "If the meat at the thickest part is fibrous and not glossy, it has reached a safe temperature."