Sophie Bennett
Whether or not to wash raw chicken is a controversial topic. Many people feel the urge to wash raw chicken before cooking it because they deem it “disgusting not to, or because they don't trust the chicken processing and want to control the preparation process. However, washing raw chicken increases the risk of cross-contamination and foodborne illnesses, such as salmonella and campylobacter, as harmful bacteria can spread to your sink, countertop, and other areas of your kitchen. Instead of washing raw chicken, it is recommended to pat it dry with paper towels, season it, and cook it to a minimum internal temperature of 165° F, which kills any bacteria present. If you are still inclined to wash a dirty cut of chicken, it is advisable to use separate buckets for pre-soaking, soaping, and rinsing the chicken to avoid contaminating your kitchen sink.
| Characteristics | Values |
|---|---|
| Wash chicken with dirty cut | No, it is not recommended to wash chicken with a dirty cut. |
| Reason | Washing chicken increases the risk of cross-contamination and spreading harmful bacteria, such as salmonella and campylobacter, in the kitchen. |
| Alternative | Instead of washing, pat the chicken dry with a paper towel and then discard it. |
| Bacteria elimination | Cooking chicken to a minimum temperature of 165 degrees Fahrenheit kills any bacteria present and eliminates the risk of foodborne illness. |
| Handwashing | Wash hands with soapy water for at least 20 seconds before and after handling raw chicken. |
| Kitchen surfaces | Wipe down kitchen surfaces, including countertops, handles, and knobs, with sanitizing wipes to prevent cross-contamination. |
| Cutting boards | Use separate cutting boards for raw chicken and other ingredients. Sanitize the cutting board after use. |
| Utensils | Wash utensils used for raw chicken with hot soapy water before using them for anything else. |
| Storage | Always place raw chicken on the lowest shelf of the refrigerator or freezer to prevent dripping juices onto other food. |
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What You'll Learn
Why you shouldn't wash chicken
Washing raw chicken is unnecessary and can be unsafe. Salmonella, Campylobacter, and other harmful bacteria live on raw chicken. Washing or rinsing the meat does not remove this risk—it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen, infecting your sponge, and dirtying your workspace.
Research has shown that 60% of participants who washed their raw poultry had bacteria in their sinks afterward, and 14% still had bacteria in their sinks after attempting to clean them. Furthermore, 26% of those who washed raw poultry transferred bacteria from the meat to their ready-to-eat salad lettuce.
Chicken bought from stores has already been washed and inspected before it reaches your home, so there is no need to wash it again. Cooking chicken to an internal temperature of 165ºF (74ºC) is the best way to ensure your chicken is safe to eat. At this temperature, salmonella dies nearly instantly.
If you see anything on the chicken you want to get rid of, wipe it off with a clean paper towel and then wash your hands. Keep surfaces clean by washing them with hot, soapy water.
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How to clean chicken without washing
It is generally advised not to wash chicken as it can spread bacteria, such as salmonella and campylobacter, around the kitchen sink and other surfaces, which can cause foodborne illnesses. Instead, you can follow these steps to clean chicken without washing:
Firstly, sanitise your work area before handling the chicken. This includes cleaning any utensils, countertops, and surfaces that will be used during preparation. Use antibacterial soap and hot water to effectively sanitise these areas.
When handling the chicken, it is important to maintain good hygiene practices. Wash your hands with hot water and soap immediately after touching raw chicken to prevent the spread of bacteria.
When preparing the chicken, use a separate cutting board that is designated for raw meat. Avoid using the same board for vegetables and other ingredients. A dishwasher-safe cutting board can be easily sanitised in the dishwasher after use.
If you are working with a whole chicken, you can clean it by removing the giblets and kidneys from the inner cavity. Then, trim any excess fat, gristle, or tissue around the neck and tail area with a sharp knife. This ensures the chicken has the right flavour and consistency.
After preparing the chicken, be sure to cook it thoroughly. Cooking chicken to a minimum internal temperature of 165 degrees Fahrenheit (or higher for dark meat) kills any bacteria and eliminates the risk of foodborne illness. Use a food thermometer to check the temperature in the thickest part of the chicken.
By following these steps, you can effectively clean and prepare chicken without washing it, ensuring a safe and delicious end product.
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How to cook chicken to kill bacteria
It is important to note that raw chicken should not be washed before cooking, as this can spread bacteria, such as Salmonella and Campylobacter, all over your sink and kitchen surfaces. Salmonella is the most common cause of bacterial food poisoning in the United States, with over one million cases each year. Campylobacter can also cause serious infections.
To kill bacteria when cooking chicken, it is important to ensure that the chicken is cooked to an internal temperature of at least 165 degrees Fahrenheit. This temperature is thought to kill all harmful bacteria. This can be achieved by cooking the chicken in an oven, although microwave ovens, air fryers, and toaster ovens may not always cook chicken thoroughly enough to reach this temperature.
It is also important to defrost chicken correctly before cooking. Defrosting chicken on the counter overnight is not recommended, as bacteria will grow. Instead, defrost chicken overnight in the fridge or in a bowl of water until it thaws.
Additionally, it is important to practice good food safety habits when handling raw chicken. This includes using separate cutting boards for raw meat and produce, washing hands and utensils after handling raw chicken, and avoiding cross-contamination.
By following these guidelines, you can effectively kill bacteria when cooking chicken and reduce the risk of foodborne illnesses.
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How to handle chicken to avoid cross-contamination
It is not advisable to wash raw chicken, especially with cold water, as this increases the risk of cross-contamination and foodborne illnesses. Rinsing raw chicken can spread harmful bacteria, such as E. coli, salmonella, campylobacter, and listeria, around your sink and kitchen surfaces, where they can contaminate other food. Instead, pat the chicken dry with a paper towel, throw the paper towel away, and wash your hands before handling other food.
To avoid cross-contamination when handling chicken, follow these steps:
- Use separate utensils, plates, bowls, and cutting boards for raw chicken and cooked food. If you only have one set, wash them in hot, soapy water and dry them thoroughly before using them for cooked food or other types of food.
- Avoid placing raw chicken near ingredients that won't be cooked.
- Wash your hands frequently and thoroughly with soap and warm water for at least 20 seconds, then dry them on a clean towel designated for this purpose.
- Sanitize surfaces with a bleach solution (one tablespoon of bleach per gallon of water), an Environmental Protection Agency-registered kitchen disinfectant, or an alcohol-based disinfectant.
- Cook chicken thoroughly to kill harmful germs. The United States Department of Agriculture (USDA) recommends cooking poultry to an internal temperature of 165°F (74°C). Ensure the chicken juices run clear, and the meat is not pink in the middle.
- Avoid defrosting chicken on the counter. Instead, use safe thawing methods such as in the refrigerator, in cold water, or in the microwave.
- Do not wash chicken in the sink, especially with cold water, as this can spread bacteria and increase the risk of foodborne illnesses.
By following these steps, you can help prevent cross-contamination when handling chicken and reduce the risk of foodborne illnesses for yourself and others.
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How to clean surfaces that chicken has touched
To clean surfaces that raw chicken has touched, you should use hot soapy water. Wash your hands first with hot water and soap, then put the plug in the kitchen sink and fill it with hot water and soap. Put any utensils, cutlery, plates, bowls, knives, and chopping boards that have touched the chicken into the sink and leave to soak.
Next, use a rag or dishcloth to wipe down the whole area where you prepared the chicken, including counters and any other surfaces that may have been contaminated by splashes. You can then use this rag to wash the utensils and other items in hot soapy water. If you prefer, you can use disinfectant spray on the surfaces after wiping them down.
If you are using a wooden chopping board, some sources suggest that you should avoid using soap and instead scrub the board with salt and lemon, then rinse and dry. However, others claim that using hot soapy water is sufficient to clean wooden chopping boards, as 99.9% of bacteria will be dead once the board is dry.
If you are concerned about bacteria, you can use a disinfectant spray after wiping down surfaces with hot soapy water. You can also use a diluted bleach solution (one tablespoon of bleach in a gallon of water), or vinegar diluted with water in a spray bottle.
To clean your cleaning tools, such as sponges, dishcloths, and scrubbing pads, you should replace them regularly. Sponges can be sanitized by putting them in the dishwasher or microwave, but they should be replaced frequently. Dishcloths can be washed in hot water with kitchen towels and aprons, and can also be soaked in bleach overnight for disinfection.
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Frequently asked questions
No, it is not recommended to wash raw chicken. Rinsing raw chicken can spread harmful bacteria, such as salmonella, around your sink and kitchen, increasing the risk of foodborne illness.
If your chicken has a dirty cut, you can pat it dry with a paper towel before cooking. This will help remove any excess moisture and ensure the chicken cooks evenly.
To safely handle and cook chicken with a dirty cut, use a separate cutting board and utensils designated for raw meat. Wash your hands thoroughly after handling raw chicken. Cook the chicken to a minimum internal temperature of 165°F to kill any bacteria.
Yes, instead of washing the chicken, you can trim away any visibly dirty or contaminated areas. You can also marinate the chicken in an acidic solution, such as lemon juice or vinegar, to help remove impurities and tenderize the meat.
