Knowing how long raw chicken can sit out is crucial for food safety. Raw chicken is highly perishable and can harbor dangerous bacteria like Salmonella and Campylobacter. When mishandled, raw chicken can quickly become a breeding ground for foodborne illnesses.
In this comprehensive guide, we’ll cover everything you need to know about the risks of leaving raw chicken out, proper storage and thawing, what to do if chicken sits out too long, and common questions around this important topic.
The Two-Hour Rule
The key rule to remember is the “two-hour rule.” Raw chicken should never sit out at room temperature for longer than two hours, according to food safety experts like the USDA and FDA.
Why two hours? Dangerous bacteria multiply incredibly fast between 40°F and 140°F This temperature range is known as the “Danger Zone” Raw chicken left in the Danger Zone for longer than two hours poses a high risk of bacteria growth and food poisoning.
However if the ambient temperature is above 90°F chicken shouldn’t sit out for more than one hour. Higher temperatures allow even faster bacterial proliferation.
What Happens If Chicken Exceeds the Time Limit?
Unfortunately, if raw chicken has been left out for longer than two hours (or one hour above 90°F), it is no longer safe to eat. At this point, bacteria levels may be high enough to cause foodborne illness, even if the chicken is thoroughly cooked.
As difficult as it is to waste food, raw chicken sitting out too long must be discarded. Nothing is worth the misery of a foodborne illness, which can cause symptoms like vomiting, diarrhea, and fever.
Proper Thawing Is Also Critical
Always thaw frozen raw chicken in the refrigerator, cold water, or microwave—never at room temperature. Room temperature thawing also allows bacteria to rapidly multiply.
Refrigerator thawing is best, since the chicken remains safely chilled. Allow 24 hours per 5 pounds. Cold water thawing in a leakproof bag also works, changing water every 30 minutes. Microwave thawing is fastest but can start cooking chicken.
Only refreeze raw chicken thawed in the fridge. Chicken thawed in cold water or the microwave must be cooked before refreezing.
Raw Chicken Storage Guidelines
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Store raw chicken on the bottom shelf of the refrigerator to prevent drips from contaminating other foods. Keep in original packaging or sealed container.
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Raw chicken can be refrigerated 1-2 days max. Freeze for 9-12 months for best quality.
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Handle raw chicken carefully to avoid cross-contamination. Wash hands, utensils, cutting boards after contact.
What if Chicken Has Been Left Out Overnight?
If you discover raw chicken has been left out overnight or for several hours, it must be discarded. Bacteria have multiplied to unsafe levels at that point, and cooking cannot destroy the toxins. Don’t take risks with foodborne illness.
Can You Tell if Chicken Is Spoiled by Sight or Smell?
Relying only on sight or smell is not foolproof. Dangerous bacteria can be present even if the chicken looks and smells normal. Follow the two-hour rule regardless of sensory cues. Discard chicken left out too long.
Is It Safe to Refreeze Thawed Raw Chicken?
Yes, as long as the raw chicken was thawed safely in the refrigerator and hasn’t sat out for more than 2 hours after thawing. Refreezing prevents waste while maintaining food safety.
Does Cooking Chicken Kill All Bacteria?
Thorough cooking to 165°F kills most harmful bacteria in raw chicken. However, toxins produced by bacteria prior to cooking can still cause illness. Another reason preventing contamination is so important.
What Are Symptoms of Food Poisoning from Raw Chicken?
Potential symptoms include nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. Timing and severity depends on the particular bacteria involved. Symptoms can appear anywhere from hours after to days after eating contaminated chicken.
How to Prevent Cross-Contamination from Raw Chicken
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Use separate cutting boards and utensils for raw chicken. Wash all items that touch raw chicken with hot, soapy water.
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Store raw chicken below ready-to-eat foods in the fridge to prevent bacterial drips.
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Clean any surfaces raw chicken touches with disinfecting wipes.
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Wash hands thoroughly before and after handling raw chicken.
What to Do if You Suspect Food Poisoning
See a doctor, especially if symptoms are severe. Drink plenty of fluids to avoid dehydration. Note the timing of symptom onset, as this information helps identify the source. Do not attempt to self-treat, as certain illnesses require medical intervention.
Key Takeaways
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Never leave raw chicken out for more than 2 hours (1 hour if above 90°F).
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Discard chicken if left out too long – don’t risk eating it.
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Refrigerate 1-2 days max. Freeze up to 12 months.
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Thaw only in fridge, cold water, or microwave.
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Cook to 165°F minimum internal temperature.
Proper handling of raw chicken is crucial. Following food safety guidelines consistently, from storage and thawing to preparation and cooking, greatly reduces the risk of foodborne illnesses. Monitor chicken sitting times, temperatures, and visual cues diligently. When in doubt, throw it out. Your health and safety come first.
Chicken and the temperature danger zone
Chicken is commonly contaminated with harmful species of Salmonella and Camplobacter.
Chickens can carry these pathogens in their intestinal tract and often, during processing, carcasses can be contaminated with the pathogens.
These pathogens can survive processing and storage, and even multiply when chicken is kept too long in the temperature danger zone.
The temperature danger zone is between 40ºF and 140ºF for the general public (those not working in foodservice).
Falling between this range is room temperature at about 70ºF.
Food that requires refrigeration to keep it safe — including chicken — should not be left in the temperature danger zone for more than two hours.
But if the temperature is above 90ºF, the two-hour rule is reduced to one hour since bacteria can multiply more rapidly in warmer temperatures (1).
Chicken — whether raw or cooked — that exceeds the two- or one-hour rule becomes unsafe and must be tossed.
Summary
Chicken, whether cooked or raw, should not sit out at room temperature for more than two hours, or one hour if the temperature is above 90ºF.
How Long Can You Leave Food Out?
FAQ
Is it safe to eat raw chicken left out for 4 hours?
How long does raw chicken last without refrigeration?
Chicken should not be left out of the refrigerator for more than two hours, and only one hour if the room temperature exceeds 90°F. The temperature range between 40-140°F is considered the “danger zone” for bacterial growth on chicken, which can lead to serious illness. Bacteria such as E.
How long can raw chicken sit out to thaw?
How to tell if raw chicken was left out too long?
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.