Washing chicken inside and out before cooking is a common practice for many home cooks. It’s a step often passed down through generations and included in older recipes. But should you wash raw chicken? Experts say this old-fashioned method actually increases the risk of foodborne illnesses. Here’s why you shouldn’t wash raw chicken and the right way to prep it instead.
The Evolution of Food Safety Standards
If you look through old cookbooks, you’ll see recipes calling for rinsing chicken as part of the prep process, dating back to the 1960s. Home cooks used to believe this step kept their families safe from harmful pathogens, but in reality, it was spreading bacteria. The U.S. Department of Agriculture (USDA) started advising consumers against washing raw poultry in the 1990s, but the myth still persists.
The non-profit Partnership for Food Safety Education (PFSE), Drexel University’s College of Nursing and Health Professions, and New Mexico State University collaborated on an educational program to encourage people to stop washing chicken. They found that some home cooks rinse chicken because they don’t trust poultry processing or simply because they’ve always done it that way.
Why You Shouldn’t Wash Chicken Before Cooking
When you rinse raw chicken, you’re effectively spreading bacteria—particularly salmonella and campylobacter, the two leading causes of bacterial foodborne illness—across your sink and countertops. These bacteria can easily contaminate your kitchen surfaces and sponge, leading to a higher risk of cross-contamination.
While fresh fruits and vegetables should be washed with cold water, raw poultry should not. Instead, trust that proper cooking will destroy any bacteria. Cooking chicken to the correct internal temperature is the only way to ensure it’s safe to eat.
The Right Way to Prep Raw Chicken
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