Poultry Facts – Safe Grilling

🔥 Summer Grilling Myth vs Fact: Poultry Edition

As grilling season gets underway in many parts of the world, it’s a good time to separate fact from fiction when it comes to preparing poultry safely.

❌ Myth: You can tell poultry is fully cooked by its color.
✅ Fact: Color is not a reliable indicator of doneness. The safest way to ensure poultry is properly cooked is to use a food thermometer and verify it has reached an internal temperature of 74°C (165°F).

❌ Myth: It’s okay to place cooked poultry back on the same plate that held the raw meat.
✅ Fact: This can lead to cross-contamination. Always use a clean plate and clean utensils for cooked food.

❌ Myth: Washing raw poultry makes it safer.
✅ Fact: Washing poultry can spread bacteria to sinks, countertops, and nearby surfaces through water splashes. Proper cooking, not washing, is what makes poultry safe to eat.

❌ Myth: Marinade used on raw poultry can be served as a sauce.
✅ Fact: Marinade that has been in contact with raw poultry should be discarded or thoroughly boiled before being reused.

❌ Myth: Food safety matters only when cooking for large groups.
✅ Fact: Safe food handling practices are important every time poultry is prepared, whether for a family dinner or a summer barbecue.

Food safety is a shared responsibility from farm to fork. A few simple precautions help ensure poultry remains a safe, nutritious, and enjoyable part of summer meals around the world.