The USDA recommends consuming cooked chicken within three to four days of cooking, if stored properly refrigerated at 40°F (4°C) or less. While five days pushes the recommended limit, several sources indicate that cooked chicken might still be safe to eat on day five, provided it has been stored correctly in an airtight container in the refrigerator. However, it's crucial to exercise caution and consider the risks.
Factors Affecting Chicken Safety After Day 5
- Proper Refrigeration: Maintaining a consistent temperature of 40°F (4°C) or below is critical. Fluctuations in temperature can accelerate bacterial growth.
- Airtight Storage: Using an airtight container or sealed bag significantly reduces the chance of bacterial contamination.
- Sensory Check: Before consuming, always check for signs of spoilage such as an off-putting odor, slimy texture, or discoloration. If anything seems amiss, discard the chicken.
Risks of Eating 5-Day-Old Chicken
While some sources suggest it might be safe, eating chicken after five days significantly increases the risk of foodborne illness from bacteria like Salmonella or Campylobacter. These bacteria multiply even in refrigerated temperatures, although more slowly. The longer the chicken sits, the higher the risk becomes.
Conclusion:
Eating 5-day-old cooked chicken is a gamble. While it might be safe under ideal storage conditions, the risk of food poisoning is considerably higher than eating chicken within the recommended timeframe. To avoid illness, err on the side of caution and discard chicken after four days.
