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How can you lessen the risk of getting salmonella when you cook food that was frozen?
Wiki User
∙ 7y ago
To prevent Salmonellosis when cooking food that was frozen, you have to treat it the same as fresh food since freezing does not kill off pathogens. For example, if you are cooking frozen chicken:
- Wash/sanitize your hands and utensils/equipment when changing tasks or switching from handling the raw chicken to handling ready-to-eat items.
- Do not use the same utensils or equipment to handle the cooked chicken that you used to handle the raw chicken.
- Cook the chicken thoroughly: 165 degrees F is the recommended internal temperature for poultry.
Wiki User
∙ 7y ago
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How long do you bake a cut up chicken that is still partially frozen?
Thaw it. Dont ever attempt to cook chicken which is still part frozen as you will end up with a lovely bout of salmonella, or even e-coli.
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No, you cannot kill Salmonella in the freezer because once the temperature starts to reach 40 deg F the bacteria will hybernate (become spores) to preserve itself. The only way to kill Salmonella is to cook at a minimum of 150 deg F. Placing your food in the freezer will only slow down it's growth. the guy who wrote this is stupid.. you can! I've done it!
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I cook frozen brisket in foil in a slow cooker , I put smoked applewood rub on it and wrap it in foil and poke a few holes in the foil as to make a stream tent. It will slowly cook awesome!!!!! I do no believe that it make a difference thawed or frozen, however I think it makes it more moist to cook frozen as I shared above and that just a farm girls way of doing it
