I've been marinading chicken in the refrigerator for 4 days. Is it still safe to eat?

I've been marinading chicken in the refrigerator for 4 days. Is it still safe to eat? The chicken was purchased frozen, boneless and skinless.

I started marinading the chicken 4 days ago from its frozen state. The next 2 days the chicken was still frozen at parts. I meant to cook it sooner, but things came up the last 2 days.

After 4 days in the fridge considering it's been frozen and was defrosting part of that time, is the chicken still safe to eat? Based on searching the web, I see chicken can remain in the fridge about 2 days or so. Also!

If there was salmonella, would it be visible to the naked eye? If so, what does it look like? The last thing I would like to note is that the marinade was Italian dressing, which does contain some sodium (8g total in the marinade), which is a preservative.8 grams doesn't sound like a whole lot so I'm not sure how far is would preserve the chicken.

Please let me know what you think, thanks! Asked by dwdrums 45 months ago Similar questions: marinading chicken refrigerator days safe eat Food & Drink > Cooking.

Similar questions: marinading chicken refrigerator days safe eat.

It should be okay - if... If it was pretty much frozen to very cold, it should be OK - just cook it until all the pink is gone, and it reaches a safe internal temperature. (What is safe? The USDA says that a temperature of 165°F, as measured with a meat thermometer, renders chicken safe.

However, the Federal Citizen Information Center - another government branch - says that chicken breast should cook to an internal temperature of 170°F. You be the judge. ) You cannot see salmonella bacteria with the naked eye either - but if you want, you can read more about it at the Center for Disease Control and prevention's website.

If you were to look at them via a scanning electron microscope, however, and color-enhanced the picture (of course), you would see something like this: The red are the salmonella, and the yellowish stuff are human cells that are being attacked. If anything in the marinade would preserve the chicken, it was probably not as much the sodium as the acid, which makes an environment inhospitable to a lot of beasties. However, it was probably too dilute to do much good.

The frozen/cold would have done the job. One last caveat - sometimes we get a gut feeling that is better than any advice that people give us. If you get a kind of wibbly feeling inside about the idea of eating this chicken - THROW IT OUT!

Chicken is inexpensive and you can always get more. You, however, are priceless and don't need to get sick over some bad food. Okay?Good.

:) Sources: http://www.fsis.usda.gov/Factsheets/Doneness_Versus_Safety/index.asp http://www.pueblo.gsa.gov/cic_text/food/cooking4groups/4.htm http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html laureth's Recommendations Essentials of Food Safety and Sanitation (4th Edition) Amazon List Price: $61.80 Used from: $44.00 Average Customer Rating: 5.0 out of 5 (based on 4 reviews) .

You'll be safe Take a couple basic precautions and you'll be perfectly safe. First of all, the marinate probably contained vinegar in addition to the salt, and the high acid content is also a deterent to microbial growth. Secondly, it started off frozen and the normal defrost time for chicken breasts is a couple days anyway, so you've really only stored it raw for two days which is within the "official limit" of the FDA.

Lastly, make sure you cook it to 160 degrees F. That will kill any bacteria that might be hanging around. The new official temperature is lower than 160, but when in doubt, I tend to go safe.

Now, the part of your question about "seeing" Salmonella or other bacterial growth. If you ever see anything growing on the surface of the chicken, it's definitely time to dispose of it. I accidently left a 40-pound box of chicken in the garage for two days.

I smelled it before I saw it. I had slid it aside to get by with something else I had to carry in the house and I must have forgotten it. Mush to my chagrin, I opened the box to see what I could see... WOW!

Did it ever smell bad. I couldn't really SEE anything growing, but there was a terrible slime covering the whole thing. It all went in the garbage.

YUCK! So I think you're safe especially if you cook it to the right temp. Bon Appetit!.

Safe to eat As long as you get the chicken up to a temperature of 180 degrees, you will kill the bad bugs that would of had a chance to grow, and you will be fine. The meat won't rot in those 4 days to a degree to make it tasteless, thanks to the fridge. Eat that chicken, and enjoy the succulent moisture and tenderness from a 4 day marinade..

I am guessing it is probably OK, but I wouldn't take the chance The other ingredient in Italian dressing that would help keep the bacteria level down is vinegar. Any acetic liquid will stunt the little buggers. On the other hand, chicken just seems to be a faster spoiler than other meats.In a chili cannery, when we added chicken meat to the blend, the broth in the cooker would no longer retain it's flavor overnight in the cooler.

We had to throw it out and start from scratch. Even in the freezer, chicken has to be kept down at 15 degrees farenheit to avoid spoilage. Just below freezing, in the twenties is not enough to prevent the degradation of flavors in the meat.

As for seeing salmonella, not without a microscope and knowledge of what they look like.

Yes. As long as your fridge keeps things like milk and cold cuts from spoiling. If your refrigerator is properly cold, the chicken should be fine.

I would cook it -- right away-- then freeze or fridge the cooked meat. If you are concerned, find out temp for making sure chicken is cooked thoroughly. Also... drain and rinse the chicken before cooking.

I'm sure the marinade has done its job.

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