Sophie Bennett
When preparing raw chicken, it's important to take precautions to avoid foodborne illnesses caused by bacteria such as salmonella and campylobacter. While some people advocate for washing raw chicken with water, this can increase the risk of spreading bacteria to other surfaces and foods. Instead, it's recommended to focus on sanitizing and disinfecting surfaces and utensils that come into contact with raw chicken. This can be done using a dishwasher, hot soapy water, or a sanitizing solution without the need for bleaching. Here are some tips to maintain a safe kitchen environment when handling raw chicken.
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What You'll Learn
Use separate utensils and cutting boards for raw chicken
When preparing raw chicken, it is important to use separate utensils and cutting boards to prevent cross-contamination and the spread of harmful bacteria. Cross-contamination occurs when bacteria, such as Salmonella, Campylobacter, and E. coli, are transferred from one food item to another through shared tools or surfaces. Raw chicken is commonly contaminated with Salmonella and Campylobacter, which can cause food poisoning if ingested.
To prevent cross-contamination, it is recommended to have dedicated utensils and a cutting board specifically for raw chicken. This way, you eliminate the risk of transferring bacteria to other foods or surfaces. The utensils and cutting board used for raw chicken should be washed thoroughly with hot, soapy water or cleaned in the dishwasher on the sanitize setting. Wash your hands frequently with soap and warm water for at least 20 seconds, especially after handling raw chicken, to ensure that no bacteria are transferred to other surfaces or your body.
Cutting boards made from non-porous materials, such as acrylic, plastic, glass, or bamboo, are easier to keep clean and sanitised than wooden boards. Wooden boards, especially those with softwoods like butcher blocks or wooden cutting boards, have tiny openings that can absorb and retain raw chicken juices, making it difficult to remove bacteria. If you must use a wooden cutting board, clean it with hot water and a small amount of bleach, scrubbing it with a steel or abrasive scrubber to reach the cracks. Remember that this method will wear down the material over time.
After preparing raw chicken, it is crucial to wipe down the entire kitchen, including countertops, door handles, knobs, faucets, and any other surfaces that may have been contaminated. Use sanitising wipes or a disinfectant spray to ensure that all bacteria are eliminated. By following these practices, you can maintain a safe kitchen environment and reduce the risk of foodborne illnesses associated with raw chicken.
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Wash your hands for 20 seconds after handling raw chicken
It is important to wash your hands for 20 seconds after handling raw chicken to prevent cross-contamination and the spread of bacteria. Raw chicken leaks juices that can contain harmful bacteria such as campylobacter, which can cause foodborne illness. By washing your hands thoroughly with soap and warm water, you can eliminate these germs and reduce the risk of illness.
The correct way to wash your hands after handling raw chicken is to first wet your hands with clean, running water, either warm or cold. Then, turn off the tap and apply soap. Lather your hands by rubbing them together with the soap, making sure to cover the backs of your hands, between your fingers, and under your nails. Scrub your hands for at least 20 seconds. You can hum the "Happy Birthday" song twice to time yourself. Finally, rinse your hands well under clean, running water and dry them with a clean towel.
It is also important to note that you should wash your hands before handling raw chicken and other foods, as well as after, to prevent the spread of bacteria. In addition, always clean and sanitise any surfaces, utensils, and tools that have come into contact with raw chicken to ensure a safe kitchen environment.
Failure to wash hands adequately for at least 20 seconds is a common reason for the transfer of bacteria and foodborne illnesses. Therefore, it is crucial to follow proper handwashing techniques to protect yourself and others from harmful bacteria.
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Sanitize utensils and cutting boards with hot soapy water
Sanitizing utensils and cutting boards is essential to prevent the spread of bacteria and the risk of foodborne illness. If you have a dishwasher, this is the ideal way to clean your utensils and cutting boards, as the sanitize setting will kill any lingering bacteria.
However, if you don't have access to a dishwasher, hot soapy water is your next best option. Fill your sink with hot water and add a generous amount of dish soap. Using a sponge or scrubber, clean your utensils and cutting boards, paying special attention to any areas that may have come into contact with raw chicken. Be sure to wear gloves to protect your hands from both the hot water and any potential bacteria.
After scrubbing, rinse the utensils and cutting boards with clean, hot water to remove any soap residue. Finally, allow the items to air dry or use a clean towel to pat them dry. This process will help ensure that your utensils and cutting boards are sanitized and safe to use.
It is worth noting that some sources recommend using a sanitizing solution after cleaning with hot soapy water. You can make a food-safe sanitizer by mixing one tablespoon of unscented liquid chlorine bleach with a gallon of water. Apply this solution to your utensils and cutting boards, letting them soak or allowing the solution to stand for several minutes before rinsing and drying.
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Avoid porous surfaces, like wooden cutting boards
When preparing raw chicken, it is important to avoid using porous surfaces such as wooden cutting boards. This is because the tiny openings in the wood can absorb and retain raw chicken juices, which may contain harmful bacteria such as Salmonella and Campylobacter. These bacteria can cause foodborne illnesses, so it is crucial to prevent their spread.
Instead of using a wooden cutting board, opt for a non-porous surface such as a dishwasher-safe cutting board made of acrylic, plastic, glass, or solid wood without cracks or scratches. These surfaces are easier to clean and sanitize, reducing the risk of cross-contamination. If you must use a wooden cutting board, it is recommended to clean it with hot water and a small amount of bleach. Use a steel or abrasive scrubber to get into the cracks and effectively remove any bacteria. However, this cleaning method can be damaging to the wooden surface over time.
To further minimize the risk of contamination, it is advisable to use separate cutting boards for raw chicken and other ingredients. This helps prevent the transfer of Salmonella and other pathogens to other foods or surfaces. Always wash your hands thoroughly with soap and hot water after handling raw chicken, as this is crucial for preventing the spread of bacteria to other surfaces and foods.
Additionally, it is important to sanitize and disinfect your kitchen utensils and surfaces after preparing raw chicken. The dishwasher is an effective way to clean and sanitize utensils and cutting boards, provided they are dishwasher-safe and non-porous. If you don't have a dishwasher, hot soapy water and a good scrub can be effective, as long as the surface is non-porous. For porous surfaces like wooden cutting boards, a sanitizing solution of one tablespoon of unscented liquid chlorine bleach mixed with a gallon of water can be used. Apply the solution, let it stand, then rinse and dry the surface.
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Cook chicken to a minimum internal temperature of 165°F
Cooking chicken to a minimum internal temperature of 165 °F is crucial for food safety and optimal cooking. This temperature applies specifically to white meat chicken, including chicken breasts and some chicken thighs. Ensuring the chicken reaches this temperature is essential for killing harmful bacteria, such as salmonella, and eliminating the risk of foodborne illnesses.
To accurately measure the internal temperature, use a food thermometer and insert it into the thickest part of the chicken, avoiding any bones. For chicken breasts, it is recommended to cook them at higher temperatures, such as in a 450 °F oven, to retain moisture and juiciness.
For dark meat chicken, such as chicken drumsticks and some chicken thighs, a slightly different temperature guideline is suggested. While this type of meat is technically safe to eat at 165 °F, it is preferable to cook it to a minimum internal temperature of 175 °F or higher. This higher temperature helps to break down the connective tissue in dark meat, ensuring more tender and flavorful results.
It is worth noting that the desired internal temperature may vary slightly depending on personal preference and the specific cut of chicken being cooked. For example, some individuals may prefer their chicken drumsticks cooked closer to 190 °F for optimal tenderness.
By adhering to these temperature guidelines and using proper cooking techniques, you can ensure that your chicken is not only safe to eat but also delicious and appropriately cooked.
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Frequently asked questions
Washing raw chicken increases the risk of foodborne illness and harmful bacteria growth. The splashing water can cause raw chicken juices to spread to other surfaces, which can lead to campylobacter poisoning.
Always use a separate cutting board for raw chicken, preferably one that is dishwasher-safe. Avoid porous surfaces like wooden cutting boards as they can absorb and retain raw chicken juices. Wash your hands thoroughly with soap and water after handling raw chicken, and sanitise any surfaces that may have been contaminated.
The ideal way to clean utensils and cutting boards is in the dishwasher on the sanitise setting. If you don't have a dishwasher, you can use hot soapy water and a scrub brush to clean them. Alternatively, you can use a food-safe sanitising solution made with unscented liquid chlorine bleach diluted in water.
Keep track of what the chicken has touched, and sanitise any surfaces, utensils, or hands that have come into contact with raw chicken or its juices. Avoid using disinfectants on utensils or cutting boards that will come into direct contact with food, as they can contaminate your meal.
