Food safety experts are warning that washing raw chicken before cooking is one of the most dangerous kitchen habits. Many people think rinsing poultry makes it cleaner, but it actually spreads harmful bacteria around the sink, counters, and nearby food — raising the risk of food poisoning.
Chicken is already washed during processing, so rinsing it again at home doesn’t make it any safer. In fact, it can spread bacteria like Salmonella and Campylobacter to your hands, utensils, and other foods. The safest way to kill these germs is to cook chicken to an internal temperature of 165 degrees F (75 degrees C), checked at the thickest part with a food thermometer.
To stay safe, wash your hands and clean all surfaces after handling raw chicken. Thaw poultry in the fridge, not on the counter, and keep raw juices away from foods that won’t be cooked. Use separate cutting boards for raw meat and ready-to-eat foods to avoid cross-contamination. With millions of foodborne illness cases each year, these simple steps can help keep your kitchen — and your family — safe and healthy.
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