Food Safety and Chicken - Would Brining reduce contamination potential?

Although salt was used to preserve meat in the good ol' days before refrigeration, brining with a solution that will make the chicken taste good won't do the job. Brining will only increase your chances of spreading campy and salmonella around to other food. To be safe have a cutting board that is for meat only and wipe up with a sanitizing wipe before putting other food out on the same counter.

The bacteria noted will be completely destroyed by cooking your chicken to at least 160°F - check it with a meat thermometer. Wash your hands with soap and water after handling the chicken.

Proper handling will give you a safe delicious meal.

Why do you think foods were smoked after brining or salt cured? this eliminates the bacteria or other pathogens from foods really well.

and now the medical community is telling us to reduce our salt or sodium consumption? brining adds more salt than just cooking the food would. But it does eliminate a lot of the undesirable elements.

With freezers and most people living near a grocery store we do not need to brine to preserve foods like they did before electricity. Freezing stops the action of any bacteria or pathogen until the food is defrosted. Cooking to a minimum of 160F internal temperature kills any bacteria or pathogen.

I do not eat chicken, tukey or any other fowl! Brined or otherwise, I hated butchering the chicken day when growing up, so do not have chickens or turkeys. I do not buy poultry products to bring to the ranch. Only eggs!! And they are safe enough for me to haul for 2 hours in an ice chest! Hopefully they do not scramble on their own before I get home!

Yes, brining will help. Salt-curing has been used for centuries as a way to store meat for longer periods when refrigeration was not available, and these people had a very low incidence of food poisoning. Just bear in mind that brining will help -- there's no guarantee it'll kill all the bacteria.

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Yes, it will

Salt will kill bacteria