Both raw and cooked chicken should be used within two to three days, or one day if you are pregnant, immunocompromised or elderly. Freeze if more than two days' storage is required.
It's generally safe to eat cooked chicken that has been in the refrigerator for up to four days. After six days, the chicken may not be safe to consume, as it could have spoiled or developed harmful bacteria.
USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.
Fridge Storage: Raw chicken can be stored in the fridge for 1–2 days, while cooked chicken lasts 3–4 days. Freezer Storage: Raw chicken pieces last up to 9 months in the freezer; whole chickens up to 1 year. Cooked chicken can be frozen for 2–6 months. Thawing Guidelines: Never thaw chicken on the counter.
If the package is unopened, has been kept cold, and it's at 4 days, it's probably okay, but it's past the USDA recommendation (which is conservative). They recommend only 1 to 2 days.
Spoilage bacteria can cause meat or poultry to turn a dark color, develop an objectionable odor, and become slimy from the high bacterial numbers. Meat with these characteristics should not be used. To prevent food spoilage, foods should be stored at safe temperatures.
However, if birds are infected during the first days of life with a very high dose of bacteria, clinical signs can be severe and are compatible with those of bacteremia: somnolence, ruffled feathers, anorexia, emaciation, dehydration, and diarrhea. The infection may result in stunting, blindness, lameness, and death.
The USDA recommends not storing raw chicken in the fridge for more than two days. From our experience, three to four days should be OK, provided you're within the use-by or sell-by date. Beyond this, avoid consuming the chicken.
Yes if it looks and smells ok. Even if it does smell off, you can soak it in vinegar water and get rid of the smell. The stuff that really mucks your tummy up is none smelling and tasting and can be their even in very fresh chicken if under cooked.
Keep things separate
To prevent cross-contamination: Store raw meat, poultry and seafood away from other foods in your refrigerator. If possible, have two cutting boards in your kitchen — one for raw meat and the other for fruits and vegetables. Never place cooked food on an unwashed plate that previously held raw meat.
After 3 to 4 days, germs, also called bacteria, may begin to grow in refrigerated leftovers. This growth increases the risk of food poisoning, also called foodborne illness.
Signs of food poisoning can kick in within two to six hours after you ingest contaminated food or liquids. But it depends on the germ you get. Some types need more time in your body before they become harmful. Symptoms tend to go away quickly, too.
Cooking and pasteurization kill Salmonella bacteria in foods. There are several ways to reduce your risk of salmonella while preparing food: Don't make food for others if you're sick. Always wash your hands with soap and water after going to the bathroom.
Ground meats (burgers) are safe to eat at 160°F. Poultry (whole or ground) are safe to eat at 165°F. Washing, rinsing, or brining meat and poultry in salt water, vinegar or lemon juice does not destroy bacteria.
If your cooked chicken has changed color, it is time to throw it out. Smell - If you open a container of cooked chicken and it has a new odor, especially if it is a sour, offensive scent or it suddenly looks or feels slimy with white spots or obvious mold—throw it out.
From a food safety perspective, raw chicken in the fridge has a short shelf life and is best if used within 1 to 2 days of purchase, regardless of the "best if used by date."
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.
Spoiled chicken is a breeding ground for harmful bacteria like Salmonella and Campylobacter. Once inside your body, these bacteria can cause: Severe diarrhea. Stomach cramps.
If you detect an off odor, your chicken is likely no longer safe to eat. Texture matters: If the raw chicken feels slimy or sticky to the touch, these are surefire indicators that bacteria have started to grow. Fresh chicken should feel slightly moist, but never slippery.
Fresh chicken has very little aroma, although it may have a slight “funky” odor if it's been sealed with its juices for a while. Chicken that smells strongly should be a warning sign. If the odor is fishy, sour or sulfur-like—reminiscent of rotten eggs—it's no longer safe to eat.
Regardless of how it's cooked — fried, grilled, shredded, or blackened — cooked chicken is safe to eat for three to four days, so long as it's properly refrigerated (that means storing your rotisserie chicken at 40 degrees Fahrenheit or less).
CDC estimates that Salmonella causes more foodborne illnesses than any other bacteria. Chicken is a major source of these illnesses. In fact, about 1 in every 25 packages of chicken at the grocery store are contaminated with Salmonella.
Campylobacter jejuni are transmitted mainly through contaminated food, water and animal contact. Proper food handling, hygiene and safe water consumption help prevent it. Diarrhea, fever, abdominal pain, cramps and nausea are common symptoms. Mild cases often resolve on their own; more severe cases require antibiotics.