You opened a package of chicken breasts, ready to cook, and there it was… Surprise: a purple stain on the meat. Not very comforting, is it? So what exactly is it? Is it dangerous? Can we still eat it? Let me explain.

What’s that purple spot?
Typically, this strange purple or dark red spot is a small subcutaneous hemorrhage. In reality, a small blood vessel ruptured during slaughter or transport, leaving blood beneath the meat’s surface.

It’s a bit like a bruise on your skin. It’s not pretty, but it’s not necessarily a big deal either.

Is it dangerous?
The good news is that in most cases, it isn’t. If your chicken smells good (no sour or rotten odor), has a normal consistency, and has been properly refrigerated, there’s no risk.

However, if you have doubts about the smell or general appearance (sticky consistency, grayish color), it is better not to risk it and throw the meat away.

Can I still eat it?
Yes, you can simply cut out the purple spot if it bothers your eyes. Then cook the chicken thoroughly—as usual—and it’s ready to eat. The heat will kill any bacteria.
More information on the next page.