Most food safety issues related to chicken and other fresh meat arise from bacteria (such as salmonella) common in the digestive tracts of farm animals. These bacteria are easily destroyed by heat. Therefore, proper cooking of poultry virtually eliminates the risk of these potentially harmful bacteria. See the CHICKEN BASICS section of our FAQs for safe handling, thawing and storing advice for chicken to ensure safety from the grocery store cart to those leftovers in your refrigerator.