Health authorities are cautioning that washing chicken and other raw poultry before cooking may actually spread dangerous bacteria around the kitchen rather than making it safer to eat.
The Food Safety Information Council of Australia recently issued a warning that rinsing raw poultry is a myth and poses significant food safety risks. According to their research, just over half of adults who cook whole chickens admit to washing them beforehand. In the United States, surveys suggest up to 70 percent of people rinse chicken despite repeated warnings from agencies like the CDC.
Experts say washing poultry can cause bacteria to splash onto sinks, countertops, utensils, and other foods. Toby Amidor, a New York City dietitian and food safety expert, told the Daily Mail, “Although folks think rinsing meat may help get rid of bacteria, it actually increases the risk of contaminating your sink and countertop because everything splashes around.”
Salmonella, which can cause bloody diarrhea, cramps, and vomiting, is found in roughly one in 25 raw chicken packages sold in the US. Other bacteria commonly found in poultry include E. coli, listeria, and campylobacter, all of which can lead to serious foodborne illness, particularly in children, the elderly, and those with weakened immune systems.
The CDC estimates that food poisoning affects one in six Americans each year, causing 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths. In a 2019 USDA study, 60 percent of participants who washed chicken had bacteria in their sinks afterward, and 14 percent still had contamination even after cleaning. Alarmingly, 26 percent transferred bacteria from raw poultry to salad lettuce, while 31 percent of participants who didn’t wash chicken also contaminated lettuce, highlighting the importance of proper handwashing and kitchen hygiene.
To reduce risk, the USDA advises patting chicken with a damp paper towel rather than rinsing it. Surfaces that come into contact with raw meat should be cleaned thoroughly with soap and water. Cooking poultry to an internal temperature of 165°F (74°C) ensures that any lingering bacteria are killed.
Additionally, experts recommend preparing vegetables and other uncooked foods before handling raw meat, and washing hands immediately after touching poultry.
