The safety of consuming cooked chicken that has been stored in the refrigerator for six days depends on several factors, including how the chicken was cooked, stored, and the temperature of your refrigerator. Here are some general guidelines to help you assess whether the cooked chicken is still safe to eat:
1. **Smell and Appearance:**
- Check the smell and appearance of the chicken. If it has an off-putting odor, unusual color, or appears slimy, it may indicate spoilage, and the chicken should not be consumed.
2. **Texture:**
- Examine the texture of the chicken. If it feels excessively slimy or has a sticky texture, it could be a sign of bacterial growth, and the chicken may not be safe to eat.
3. **Storage Temperature:**
- Ensure that the refrigerator has been maintaining a temperature below 40°F (4°C). Proper refrigeration is crucial for preventing the growth of harmful bacteria. If the refrigerator temperature has been consistently within the safe range, it helps extend the shelf life of cooked chicken.
4. **Storage Conditions:**
- If the cooked chicken was stored in an airtight container or sealed properly, it is more likely to remain safe for a longer duration. Avoid leaving cooked chicken uncovered or in open containers.
5. **Use-By Date:**
- Consider any use-by or expiration dates associated with the cooked chicken. If it has passed the recommended storage time, it's advisable to err on the side of caution.
6. **Bacterial Growth:**
- Keep in mind that bacteria can multiply rapidly in cooked chicken, especially at temperatures between 40°F (4°C) and 140°F (60°C) known as the "danger zone." If the chicken has been in this temperature range for an extended period, it may not be safe to eat.
If you have any doubts about the safety of the cooked chicken, it is generally safer to discard it to avoid the risk of foodborne illness. It's crucial to prioritize food safety to prevent the consumption of spoiled or contaminated food.
When storing cooked chicken in the future, consider labeling containers with the date of preparation and try to consume leftovers within 3-4 days for optimal safety and quality.