Quick Answer
Yes, chicken can spoil at 45 degrees Fahrenheit if left for too long. The USDA recommends keeping chicken below 40 degrees Fahrenheit to prevent bacterial growth that causes spoilage and foodborne illness. While 45 degrees is in the danger zone where bacteria multiply rapidly, chicken may last a day or two before spoiling at this temperature. However, it is not recommended to store chicken long-term above 40 degrees.
How Long Can Raw Chicken Sit Out at Room Temperature?
The USDA advises against leaving raw chicken out at room temperature for longer than 2 hours. Between 40-140 degrees Fahrenheit, bacteria on raw chicken can quickly multiply to dangerous levels that can cause food poisoning.
After sitting out for more than 2 hours, raw chicken should be discarded to be safe. When the temperature is above 90 degrees Fahrenheit, chicken should not sit out for more than 1 hour.
What Temperature Does Raw Chicken Need to Be Kept At?
Raw chicken needs to be kept at 40 degrees Fahrenheit or below to prevent bacterial growth. This is the temperature that commercial refrigerators are set to. Freezers should be 0 degrees Fahrenheit or below.
USDA Recommended Chicken Storage Temperatures
- Refrigerator: 40°F or below
- Freezer: 0°F or below
- Cold holding at buffets, salad bars, etc.: 40°F or below
- Acceptable short-term thawing: Below 40°F
Storing chicken properly at these temperatures prevents foodborne illnesses.
Can You Store Chicken at 45 Degrees Fahrenheit?
While not ideal, chicken can be stored for a brief period at 45 degrees Fahrenheit before spoiling. However, 45 degrees falls in the “danger zone” temperature range between 40-140 degrees Fahrenheit where bacteria grows rapidly.
The USDA advises against storing food for more than 2 hours between 40-140 degrees. Chicken may last for up to 4 hours before spoiling at 45 degrees, but bacteria will start multiplying quickly after 2 hours.
For long-term storage, chicken needs to be kept at 40 degrees or below. Try not to let chicken linger at 45 degrees any longer than necessary during transfer from the refrigerator or freezer to preparation/cooking.
How Long Does Raw Chicken Last at 45 Degrees Fahrenheit?
The expected shelf life of raw chicken stored at 45 degrees Fahrenheit is:
- Fresh chicken: 1-2 days
- Frozen chicken thawing: 1 day
The colder the temperature, the longer chicken will last. While it may last for up to 2 days, it is not recommended to store raw chicken for longer than 4 hours in the danger zone between 40-140°F.
Refrigerator Shelf Life of Chicken
| Chicken Type | Refrigerator Temp (40°F or below) |
|---|---|
| Fresh chicken | 1-2 days |
| Cooked chicken | 3-4 days |
As you can see, fresh chicken only lasts for 1-2 days even when properly refrigerated. At 45°F, the shelf life is shortened further due to bacterial growth.
Does Chicken Go Bad at 45 Degrees?
Chicken does not necessarily go “bad” instantly at 45 degrees Fahrenheit. However, 45°F falls in the danger zone where bacteria multiplies quickly.
While the chicken may not show signs of spoilage after a few hours at this temperature, harmful pathogens will start growing rapidly. So while the chicken may look, smell, and taste normal, it can still make you sick if left too long between 40-140°F.
So while the chicken may not be considered bad yet by appearance and odor at 45 degrees, it is not safe to eat if left for more than 2 hours.
Can You Refrigerate Chicken at 45 Degrees?
It is not recommended to intentionally refrigerate chicken long-term at 45°F. Poultry should be kept at 40°F or below.
Most refrigerator units are designed to maintain an internal temperature of 40 degrees or lower. If your fridge is holding steady at 45 degrees for storage, it may need to be adjusted, serviced or replaced.
In some cases, temporarily chilling chicken down to 45 degrees before fully refrigerating may be acceptable. For example, letting chicken rest for 1-2 hours on a counter after grocery shopping to avoid putting still-warm chicken directly into the fridge.
However, the goal should be to get the chicken down to a fridge temperature of 40 degrees or below as quickly as possible. Chicken should never be left for more than 2 hours between 40-140°F.
What Happens If You Freeze Chicken at 45 Degrees?
Chicken needs to be frozen at 0°F or below. At 45°F, the chicken is not reaching a temperature cold enough to freeze properly. Trying to “freeze” chicken at 45 degrees Fahrenheit will not work effectively.
Without freezing, the chicken remains in the danger zone between 40-140°F where bacteria multiplies rapidly. Frozen chicken needs to be kept at 0°F at all times for safe long-term storage.
Possible Consequences of “Freezing” Chicken at 45°F
- Bacteria continues growing, causing spoilage and foodborne illness
- Chicken does not fully freeze, allowing bacterial growth
- Greatly shortened shelf life
- Unpleasant, unsafe taste and texture
- Risk of salmonella, E. coli, campylobacter, and listeria
Instead of 45 degrees, raw chicken needs to be fully frozen below 0°F as quickly as possible for safety. Partial freezing at higher temperatures is dangerous.
Can Thawed Chicken Stay at 45 Degrees?
Thawed chicken should not be kept at 45°F any longer than fresh chicken. Thawed poultry needs to be cooked or returned to a fridge temperature of 40°F or below.
Bacteria starts multiplying rapidly between 40-140°F. Chicken that has been thawed may contain higher levels of bacteria than fresh chicken. For this reason, thawed chicken should not be left out any longer than 1-2 hours.
At 45°F, thawed chicken may last up to a day but it is risky. For food safety, thawed chicken should be refrigerated below 40°F immediately or cooked fully.
Can You Refreeze Chicken at 45 Degrees?
Previously frozen chicken should never be refrozen at 45°F, as this temperature is too warm to refreeze the chicken safely.
Refreezing should only be done if the thawed chicken remains below 40°F the entire time. The USDA recommends only refreezing chicken if:
- It has been kept properly refrigerated below 40°F the whole time
- Ice crystals are still present in the meat
- It has been stored no longer than 1-2 days after thawing
Otherwise, thawed chicken that has warmed up to 45°F or greater for more than 2 hours should be cooked immediately rather than refrozen.
Attempting to refreeze chicken at 45 degrees may lead to foodborne illness from rapid bacterial growth.
Cooking Chicken Properly After 45 Degrees
If raw chicken has been left out at 45°F for more than 2 hours, it should be cooked thoroughly to destroy any bacteria before eating.
Safely cooking chicken to an internal temperature of 165°F will kill salmonella, E. coli and other dangerous pathogens. Use a food thermometer to verify the chicken reaches 165°F all the way through.
Discard any chicken that has been sitting between 40-140°F for longer than 4 hours. The bacteria levels may be unsafe even after cooking.
USDA Minimum Internal Temperatures for Chicken
- Whole chicken: 165°F
- Chicken breasts: 165°F
- Chicken thighs: 165°F
- Ground chicken: 165°F
Reheating chicken to 165°F can make it safe after storage at 45°F. However, it is still best practice to refrigerate chicken below 40°F quickly.
Tips to Prevent Chicken Spoilage
To maximize freshness and prevent chicken spoilage, follow these guidelines:
- Refrigerate chicken in the coldest part of the fridge, not the door
- Use chicken within 1-2 days of purchasing
- Never let chicken sit out for more than 2 hours before refrigerating
- Freeze chicken if you won’t use it within a few days
- Thaw frozen chicken in the fridge, not at room temperature
- Marinate chicken in the fridge, not on the counter
- Divide chicken into smaller portions before freezing for easier thawing
- Cook or refreeze thawed chicken that stayed below 40°F within 1-2 days
- Do not refreeze chicken left out at room temperature
Following the “2 hour rule” – never leaving chicken out for more than 2 hours between 40-140°F – is key for preventing spoilage and contamination.
Conclusion
While chicken may last for up to 2 days at 45°F before spoiling, it is not recommended. Poultry should always be refrigerated at 40°F or below for optimal freshness and food safety.
At 45 degrees, bacteria begins to grow rapidly on chicken. Allowing chicken to linger in the danger zone between 40-140°F for longer than 2 hours creates an environment for foodborne pathogens to thrive.
To prevent illness, chicken needs to be cooked thoroughly after sitting out for more than 2 hours. Otherwise, it is safest to keep raw chicken refrigerated at 40°F or colder. Monitor your refrigerator’s temperature and adjust as needed to keep chicken safe.
