Stop Washing Chicken: Cooking Kills Germs

A common kitchen habit of rinsing raw chicken before cooking is now being advised against by health experts due to the risk of spreading harmful bacteria. This practice can lead to the contamination of kitchen surfaces, utensils, and other food items through airborne droplets containing pathogens like Salmonella and Campylobacter. The act of washing does not effectively remove these germs. Instead, high heat is the only proven method to sanitize chicken. Experts recommend cooking chicken to an internal temperature of 165°F (74°C) to ensure all harmful bacteria are eliminated, making it safe for consumption.

To ensure food safety, the recommended approach is to transfer raw chicken directly from its packaging to the cooking pan. If the chicken is excessively moist, it should be gently patted dry with a paper towel, which should then be immediately discarded. Following any contact with raw poultry, thorough handwashing is crucial before touching other kitchen items. Additionally, dedicated cutting boards for raw meats and sanitizing all surfaces, cutting boards, and knives after use are essential steps for a hygienic kitchen environment.