Prof. Jeffrey Farber, Department of Food Science, spoke to Global News Online about the proper way to ensure chicken is fully cooked.

The article noted that research shows many home cooks judge “doneness” by the colour or texture of the meat, but Farber says the best way to avoid infection with Salmonella or Campylobacter is to use a meat thermometer to ensure that the meat reaches an internal temperature of 82 C during cooking.

He also recommended against using a microwave to cook chicken, since that can leave raw areas.

Farber is the director of the Canadian Research Institute for Food Safety at U of G.

He recently created a video to explain how to cook safely for others during the pandemic, as well as a second video offering tips for safe grocery shopping.