Do Not Wash Raw Chicken: This Clean-Looking Habit Can Spread Bacteria

You have just removed raw chicken from its packaging.

Wanting to make it cleaner, you carry it to the sink, turn on the tap, and rinse every part with water.

The habit appears reasonable. We wash fruits and vegetables before preparing them, so raw chicken may seem to require the same treatment.

Washing raw chicken, however, does not make it safer.

Water striking the chicken can splash raw juices onto the sink, countertop, utensils, and nearby food. The droplets may be invisible, but bacteria can still travel with them.

Chicken becomes safe through correct handling and cooking—not rinsing.

Raw Chicken Can Carry Bacteria

Raw chicken can contain foodborne germs such as Salmonella and Campylobacter.

Their presence cannot always be identified through the meat’s colour, smell, or appearance.

According to the CDCCDC, raw chicken is ready to cook and does not need to be washed. The CDC also recommends keeping raw chicken and its juices away from cooked and ready-to-eat food.

The main objective when preparing chicken is not to clean its surface with water. It is to prevent raw juices from reaching other places.

Water Does Not Kill Bacteria on Chicken

Rinsing chicken with ordinary water does not destroy harmful bacteria.

Water moves liquid from one surface to another. When it strikes the meat, droplets can reach:

• The sink.

• The tap.

• Kitchen counters.

• Sponges.

• Towels.

• Utensils.

• Nearby vegetables.

• Hands and clothing.

A stronger stream of water may spread droplets farther.

The kitchen may still look clean after the chicken has been washed. Bacteria, however, cannot be identified simply by examining a surface.

This section could link to an article about places in the kitchen people frequently forget to clean.

Salt, Lemon, and Vinegar Do Not Replace Cooking

Some people wash or soak chicken using:

• Salt water.

• Lemon or lime juice.

• Vinegar.

• Seasoning mixtures.

• Hot water.

These ingredients may change the flavour or smell, but they cannot be relied upon to make raw chicken safe.

The USDA explains that washing, rinsing, or soaking meat and poultry in salt water, vinegar, or lemon juice does not effectively destroy bacteria.

Lemon, vinegar, and seasoning can still be used as part of a recipe or marinade. They should not be treated as a sterilisation process.

Marinating adds flavour. Heat during cooking is what makes chicken safe to eat.

The Correct Way to Make Chicken Safe

Chicken should be cooked to a safe internal temperature of approximately 165°F or 74°C.

Use a food thermometer and check the thickest part of the chicken. Avoid placing the end of the thermometer directly against bone because its reading may differ from the temperature of the meat.

Check multiple areas when cooking:

• A whole chicken.

• Particularly thick pieces.

• Several pieces at the same time.

• Stuffed chicken.

• Chicken cooked from frozen.

Colour alone is not a reliable safety test. Chicken may appear cooked before every section reaches a safe temperature.

An article about using a food thermometer correctly would be a suitable internal link here.

Safe Steps for Preparing Raw Chicken

Follow this simple order:

1. Prepare your equipment first

Before opening the package, prepare:

• A cutting board.

• A knife or kitchen tongs.

• A container for seasoning.

• A cooking tray or pan.

• A rubbish bin.

• Hand soap.

• A food thermometer.

Preparation reduces the need to touch cupboards, drawers, and seasoning bottles after your hands have contacted raw chicken.

2. Keep ready-to-eat food away

Do not place salad, fruit, bread, or cooked food near the raw-chicken preparation area.

These foods may not be cooked again, so bacteria transferred to them will not have an opportunity to be destroyed by heat.

3. Transfer the chicken without rinsing it

Open the package carefully and move the chicken directly to a cutting board, marinade container, or cooking equipment.

If its surface is too wet for a particular recipe, use a disposable paper towel to pat it gently. Discard the towel immediately and wash your hands.

Do not use a reusable kitchen cloth to dry raw chicken.

4. Use separate equipment

When possible, use a cutting board reserved for raw meat.

Never place cooked food on a plate previously used for raw chicken unless that plate has been properly washed and sanitised.

This section could link to an article about preventing cross-contamination while cooking.

5. Wash your hands correctly

Wash your hands with soap and running water for at least 20 seconds after touching raw chicken, its packaging, or equipment exposed to its juices.

Clean:

• Your palms.

• The backs of your hands.

• Between your fingers.

• Under your fingernails.

• Your wrists.

Do not simply rinse your hands with water.

6. Clean and sanitise surfaces

After preparing the chicken:

1. Remove food residue.

2. Wash equipment and surfaces with soap.

3. Rinse when necessary.

4. Use a kitchen-safe sanitising product according to its label.

5. Allow items to dry hygienically.

Cleaning removes dirt. Sanitising helps reduce microorganisms on surfaces.

Never mix cleaning products because certain combinations can produce dangerous gases.

7. Cook to a safe temperature

Cook the chicken until its thickest part reaches approximately 165°F.

Clean the food thermometer after use, particularly if it was inserted before the chicken reached a safe temperature.

What If You Have Already Washed the Chicken?

There is no need to panic.

Stop other activities around the sink and clean any areas that may have received droplets.

Pay attention to:

• The sink basin.

• The tap and handles.

• The counter surrounding the sink.

• The soap bottle.

• Sponges and towels.

• Nearby utensils.

• The floor if water dripped onto it.

Wash your hands afterwards and use cleaning and sanitising products according to their instructions.

Do not use a sponge exposed to raw-chicken liquid on other dishes or surfaces before it has been handled appropriately.

Washing Cannot Rescue Spoiled Chicken

If chicken has a highly unusual smell, excessive sliminess, leaking or swollen packaging, or has been stored under unsafe conditions, washing will not make it suitable to eat.

Strong seasoning also cannot repair spoiled meat.

If you are uncertain about the chicken’s safety, the safest option is not to consume it.

An article about signs that food should no longer be used could be linked here.

Store Raw Chicken in the Correct Place

When keeping raw chicken in a refrigerator, place it:

• In a sealed container or leak-proof packaging.

• On a lower shelf.

• Away from ready-to-eat food.

• Below—not above—fruit, vegetables, and cooked food.

A lower shelf helps prevent liquid from dripping onto other ingredients.

If the chicken will not be used soon, follow the storage instructions on its packaging or freeze it safely.

Defrost chicken in the refrigerator, with a microwave defrost function when cooking immediately afterwards, or through another recognised safe method—not by leaving it at room temperature for an extended period.

Old Habits Can Be Improved

Many people wash chicken because they learned the practice from their families. That does not mean they intentionally chose an unsafe method.

Food-safety knowledge continues to develop. A habit once believed to make food cleaner can change when the risk of bacterial spread becomes better understood.

There is no need to blame yourself or another person.

Simply change the process:

• Do not wash raw chicken.

• Keep it separate from other food.

• Wash your hands and equipment.

• Clean preparation surfaces.

• Cook it to a safe internal temperature.

Chicken does not need to look “washed” to be safe.

Safety comes from hygienic handling, preventing cross-contamination, and cooking the meat correctly.

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