Taking into account that the inner colour of chicken changes depending on temperature, the question is Are colour and texture of cooked chicken relevant in this issue? The answer is given by a study that analysed consumers’ chicken cooking practices in five European countries. Entitled Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens, the study talks about chicken cooking practices, cooking temperature and thermometers, the doneness of the chicken and surviving of Salmonella and Campylobacter, two of the most dangerous bacterial pathogens, in undercooked chicken meat.

The authorship belongs to Solveig Langsrud (first author and the coordinator of the SafeConsume project), Silje Elisabeth Skuland (sociologist at Consumption Research Norway – SIFO and Oslo Metropolitan University, Oslo, Norway), and a team of microbiologists and experts in sensory analysis from the Norwegian Institute of Food, Fisheries and Aquaculture Research – NOFIMA, Norway: Oddvin Sørheim, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, and Trond Møretrø.

The study is published in PLOS ONE – 2.776 impact factor – an inclusive journal to advance science for the benefit of society, which publishes multidisciplinary and interdisciplinary research and makes it available to all, immediately and without restriction.

As this publication adresses consumers behaviour, we recommend to have a look and find out more about how to ensure the safety of your food and how to develop safe chicken cooking practices.

Please follow the link: https://doi.org/10.1371/journa...