Is Unwashed Chicken Safe For Cooking? Expert Weighs In

For generations, we have been told that we need to thoroughly wash raw chicken before cooking them. Many people believe this simple step can remove all harmful germs from the meat and make it safer for consumption. However, recent viral reels and conversations around food safety have challenged this deeply ingrained habit. They have mentioned this practice may actually be harming your kitchen hygiene. 

To separate fact from fiction, we interacted with Dr Tushar Tayal, Associate Director of Internal Medicine at CK Birla Hospital, Gurugram. The expert weighs in on the hidden risks of washing raw chicken and shares the best practices for safe cooking.

Is Unwashed Chicken Safe For Cooking? 

Dr Tayal says that many home cooks swear by rinsing raw chicken under the tap before it touches the pan, convinced that a quick wash removes bacteria and makes the meat safer. Is this belief right or wrong? Answering this, he says, “It’s an instinct passed down through kitchens for generations; but food safety experts say that, in most cases, washing chicken does more harm than good.”

The expert explains, “Rinsing raw chicken does not remove harmful bacteria such as Salmonella or Campylobacter. Instead, the running water can splash tiny droplets carrying these bacteria onto the sink, taps, countertops, utensils, and even nearby food. This process, known as cross-contamination, can spread germs to foods that won’t be cooked, such as salads or bread.”

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When Should You Wash Raw Chicken?

Does this mean you should ‘never’ wash raw chicken? Dr Tayal says there are a few exceptions. Explaining this, he shares, “If the chicken is visibly dirty, contains feathers, blood clots, or debris, as may happen with freshly slaughtered or locally sourced poultry, it may be rinsed briefly to remove these physical contaminants. However, this should be done carefully to minimise splashing, followed by immediate cleaning and disinfection of the sink and surrounding surfaces. It’s important to understand that rinsing removes visible dirt, not harmful bacteria.”

Then what is the best way to make sure the chicken is safe for consumption? Dr Tayal answers, “The only reliable way to kill these bacteria is by cooking chicken thoroughly. Chicken should be cooked until the thickest part reaches an internal temperature of 75°C (165°F). If a food thermometer isn’t available, ensure the meat is no longer pink and the juices run clear.”

Sharing some tips, the expert says, “Whether you wash the chicken or not, good kitchen hygiene is essential. Wash your hands thoroughly with soap and water after handling raw poultry, use separate chopping boards for raw meat and ready-to-eat foods whenever possible, and clean any utensils and surfaces that have come into contact with raw chicken.”

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Tips To Safely Handle Raw Chicken

According to the Centers for Disease Control and Prevention (CDC), raw chicken can be contaminated with Salmonella and other germs. It mentions that chicken is a major source of these foodborne illnesses. The report mentions that every year in the United States (USA), about 1 million people get sick from eating contaminated poultry. On this note, they share some safety tips to handle raw chicken in the kitchen:

• When you buy raw chicken, keep it in a disposable bag before putting it in your shopping cart; as the raw juice from it might leak and travel to the bottom of the cart and come in contact with other foods.
• Store your chicken  in a sealed container or wrapped securely on the bottom shelf of the fridge. This can prevent its juice from leaking onto other foods.
• Raw chicken needs no washing. According to a USDA study, in 1 in 7 instances, there are still germs in the sink after individuals clean their sink after washing raw chicken.
• Wash your hands with soap and water for about 20 seconds before and after handling raw chicken.
• While washing the chicken, run the water gently to avoid or minimise splashing.
• Clean your sink immediately, along with the area around the sink with hot, soapy water and sanitise them thoroughly.
• Use a separate cutting board for raw chicken. Never keep cooked food or fresh produce on a plate, cutting board, or other surface that was used to previously store raw chicken.
• Wash your cutting boards, utensils, dishes, and countertops with hot, soapy water after handling chicken and before you prepare the next item.

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Conclusion

To summarise, washing raw chicken has been deemed as a hygienic practice since ages. However, now it has come to notice that this practice may significantly raise the risk of spreading dangerous bacteria around your kitchen due to cross-contamination. The only way to eliminate pathogens such Salmonella from raw chicken is to cook them thoroughly until it reaches a safe internal temperature of 75°C. Along with this, practicing strict kitchen hygiene such as using separate cutting boards and diligently washing hands before and after handling raw chicken, remains your best defense against foodborne illnesses. 

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