For generations, many home cooks have instinctively rinsed raw chicken under the tap, believing it removes harmful bacteria. However, this practice is not only ineffective but actively increases the risk of foodborne illness. Despite widespread belief, washing raw poultry spreads pathogens throughout your kitchen, making food poisoning more likely.
The Myth of Clean Chicken
Modern chicken processing already includes washing at the processing plant. This means the raw chicken you buy at the store isn’t inherently dirtier than it needs to be. Yet, 73% of American consumers still wash their raw poultry, according to a 2022 survey. Alarmingly, only 30% of those washing chicken were aware it’s not recommended. This gap in public knowledge is a serious concern, given the prevalence of foodborne illness.
How Washing Spreads Bacteria
The problem isn’t that chicken is dirty; it’s that washing it creates a splash zone of contamination. When you rinse raw chicken, bacteria like Salmonella and Campylobacter are flung into the air and onto surfaces, including sinks, countertops, and even nearby utensils. A 2019 USDA study demonstrated this risk directly: 26% of participants who washed raw chicken transferred bacteria to their salad greens when using the same sink later. This cross-contamination is far more dangerous than the original bacterial load on the chicken itself.
The Numbers Don’t Lie
Foodborne illnesses are a major public health concern. Each year in the US, an estimated 47.8 million people get sick from contaminated food, with raw poultry being the most common culprit. Salmonella contamination is widespread: according to 2018 CDC estimates, approximately 1 in 25 packages of chicken at the grocery store carries the bacteria. Recent studies also link poor kitchen hygiene, including raw meat handling, to a surprising health issue: 1 in 5 urinary tract infections can be traced back to contaminated food handling.
What Experts Recommend
The USDA and CDC advise against washing raw chicken. Instead, focus on safe cooking practices:
- Do not wash raw meat: It does not eliminate pathogens and increases the risk of spreading them.
- Use a dedicated cutting board: Keep raw meat separate from other foods.
- Wash hands thoroughly: Scrub with soap and water for at least 20 seconds after handling raw meat.
- Cook to a safe temperature: Use a food thermometer to ensure chicken reaches an internal temperature of 74°C (165°F).
By abandoning the outdated practice of washing raw chicken and adopting these safety measures, you significantly reduce your risk of foodborne illness and protect your family’s health.
