Shelf Life of
Poultry

All raw poultry is fresh poultry, right? Wrong! The term fresh on a poultry label refers to a raw product that has never been stored at temperatures lower than 26°F. Raw poultry held at 0°F or lower must be labeled frozen or “previously frozen”. However, no specific labeling is required for raw poultry stored at temperatures between 0-25°F.

Let’s clear up another misunderstanding. When consumers hear the word poultry, many think of antibiotics and hormones. Fact is, hormones aren’t used in the raising of chickens. As for antibiotics, a withdrawal period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird’s system when it is killed. Still concerned? Organically-raised birds aren’t given antibiotics.

Get further information on different types of poultry by selecting from the menu options below.