What’s more likely to make you sick at a barbecue?

658ecadc9364f91934a6de45464640cf
photo credit: http://www.pinterest.com

 

A- Macaroni salad

B- Kale salad

C- Barbecued chicken

D- Shrimp salad

The answer is “C” barbecued chicken.   10% of chicken carries the salmonella bacteria which can be a problem if not cooked thoroughly to 165 degrees. Once cooked, chicken should not be left out for more than 2 hours if the temperature is in the 70s..no more than 1 hour if it’s in the 90s. Ironically, we seem to worry more about chicken salad with mayonnaise in it..but the mayo actually contains vinegar that works to slightly inhibit bacterial growth in the chicken. (SnyderHACCP for health.com)

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s