Many people believe washing raw chicken makes it cleaner, but food safety experts warn that rinsing it can actually spread harmful bacteria around the kitchen. Water cannot remove bacteria such as Salmonella or Campylobacter, and splashing droplets may contaminate countertops, sinks, utensils, and nearby surfaces.
The safest approach is to skip the rinse and cook the chicken thoroughly. It should reach an internal temperature of 165°F (74°C) to destroy harmful bacteria. If the chicken feels slippery, pat it dry with paper towels, throw them away immediately, and wash your hands well with soap and water.
Research has found that washing raw poultry provides no food safety benefit and may increase the risk of cross-contamination. Instead, experts recommend using separate cutting boards for raw meat, avoiding contact between raw chicken and ready-to-eat foods, and thoroughly cleaning any utensils or surfaces that touch uncooked poultry.
Replacing this common habit with proper cooking and good kitchen hygiene can significantly reduce the risk of foodborne illness. Following a few simple safety practices helps protect you and your family while preparing chicken at home.
