How to Tell if Chicken Has Gone Bad

 

Chicken is a versatile, nutritious food that’s a diet staple for many households.

However, like many poultry and meat products, chicken can spoil. This can affect its taste and texture — and in some cases, make you ill.

That’s why it’s important to know how to tell whether chicken has gone bad. Fortunately, you can look for certain signs to make sure you’re eating chicken that is safe to consume.

This article helps you learn how to tell whether chicken has gone bad.

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Cameron Whitman/Stocksy United

Appearance and color

Depending on whether you have raw or cooked chicken, there are a few important things to notice in terms of its appearance and color.

Raw chicken

Before preparing chicken, it’s important to look at its appearance for signs of spoilage.

Raw chicken should have a light pink color with white fatty pieces. 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.

That said, it’s normal if there are mild color changes in the chicken’s flesh.

For 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 (1Trusted Source).

Though not always a sign of spoilage, this can mean that the chicken isn’t as fresh.

Typically, as long as the chicken is safely stored in the refrigerator or freezer, mild color changes are normal.

Finally, if you notice any visible signs of spoilage, such as mold growth, throw the chicken out. 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.

Cooked chicken

Cooked chicken should be white, with no pink pieces of flesh. Pink flesh is a sign of undercooked chicken.

If you’re storing chicken as leftovers, be sure to keep it in the refrigerator at 40°F (4°C) or less, in a sealed container for a maximum of 3 days.

And 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°F (4°C) to 140°F (60°C) for more than a few hours.

This is a temperature range in which bacteria grows exponentially and increases the risk for foodborne illness (2).

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).

It can be difficult to spot mold or color changes if there are any seasonings or dressings on the chicken.

That’s why you should eat the chicken within 3 days of cooking it. Be sure to reheat the chicken to at least 165°F (74°C), using a food thermometer to measure its internal temperature (2, 3Trusted Source).

SUMMARY

If raw chicken is gray, green, or any color other than light pink, this is a sign it has gone bad. Cooked chicken should be white with no visible mold growth or residues.

Smell

A telltale sign of bad chicken is a foul smell.

Raw, fresh chicken will have a very mild smell or none at all. If your chicken has a very apparent smell, such as a sour or sulfur-like smell similar to rotten eggs, throw it out.

However, you should never rely on smell alone to determine if chicken is safe to eat.

People’s sense of smell can vary, which means not everyone will notice a change in the smell of chicken. So, look out for other signs of spoilage as well.

SUMMARY

Chicken that has gone bad will usually have a sour or sulfur-like smell. Most often, fresh chicken has limited to no smell at all.