WHY NOT TO WASH RAW CHICKEN

Washing raw chicken is not recommended and can actually increase the risk of foodborne illnesses

8/21/20231 min read

Washing raw chicken is not recommended and can actually increase the risk of foodborne illnesses. When you wash raw chicken, you may inadvertently spread harmful bacteria present on the chicken's surface to your hands, utensils, countertops, and other surfaces in your kitchen. This can lead to cross-contamination and the potential spread of pathogens to other foods that won't be cooked, increasing the risk of foodborne illnesses.

The proper way to ensure the safety of chicken is to handle it carefully and cook it thoroughly. Cooking chicken to an internal temperature of (74°C) will effectively kill any harmful bacteria, such as Salmonella or Campylobacter, that might be present. Using a food thermometer to verify the internal temperature is essential.

To handle raw chicken safely:

  1. Keep Separate: Store raw chicken in a leak-proof container in the fridge to prevent juices from dripping onto other foods.

  2. Use Separate Utensils: Use separate cutting boards, utensils, and plates for raw chicken to avoid cross-contamination.

  3. Wash Hands: After handling raw chicken, wash your hands thoroughly with soap and water for at least 20 seconds.

  4. Cook Thoroughly: Ensure that chicken is cooked to an internal temperature of (74°C) to eliminate any harmful bacteria.

By following these guidelines, you can minimize the risk of foodborne illnesses associated with raw chicken and other raw meats.