The debate over washing raw chicken before cooking continues online, with some people believing it removes harmful bacteria. However, health experts overwhelmingly advise against this practice. The Centers for Disease Control and Prevention (CDC) and food safety specialists agree: rinsing chicken doesn’t improve safety and may actually make food poisoning more likely.
Why Rinsing Chicken Doesn’t Work
The idea that washing chicken eliminates bacteria is a myth. In fact, it spreads pathogens throughout your kitchen. According to Darin Detwiler, PhD, a food policy expert at Northeastern University, rinsing simply splatters bacteria onto sinks, faucets, and surrounding surfaces. This cross-contamination increases the risk of illness far more than any perceived benefit.
Salmonella is a major concern when it comes to poultry. Approximately 1 in 25 chicken packages are contaminated with Salmonella, leading to roughly 1.35 million infections, 26,500 hospitalizations, and 420 deaths annually in the U.S. Infections cause several days of illness and can, in rare cases, become life-threatening.
Cooking Kills Bacteria, Not Rinsing
Experts emphasize that thorough cooking is the only reliable way to eliminate harmful pathogens. Ciara Lundy, RDN, a clinical dietitian at Mayo Clinic, explains: “If you cook your chicken to 165 degrees, that should kill all the bacteria.” Washing does nothing to achieve this.
A U.S. Department of Agriculture study found that 60% of people who wash chicken contaminate their sinks with bacteria. An alarming 26% then spread that contamination to other foods, such as salad ingredients.
The Persistence of an Outdated Habit
The practice of washing chicken likely stems from older traditions when people slaughtered and prepared birds themselves. Today, commercially packaged chicken is already prepared for cooking. As Detwiler notes, “We’re buying birds that have been… manufactured and packaged for us to be able to literally remove it from the bag and put it into the oven.” Many people continue washing out of habit, extending it to chicken as they do with fruits and vegetables.
Safer Alternatives
To minimize risk, follow these guidelines:
- Store properly: Refrigerate raw chicken for a few days or freeze it for longer storage.
- Thaw safely: Defrost in the refrigerator over multiple days to avoid the “danger zone” (40–140°F). Avoid thawing at room temperature.
- Prevent cross-contamination: Use separate cutting boards for raw chicken and other foods. Wash all kitchenware thoroughly with hot, soapy water.
- Bag at the store: Place chicken in a separate bag while grocery shopping to prevent leaks. Store it at the bottom of your refrigerator.
If you insist on rinsing, do so carefully to minimize splashing and clean your sink immediately afterward. However, experts strongly suggest skipping this step entirely.
Ultimately, safe chicken preparation relies on proper cooking temperatures and preventing cross-contamination, not on unnecessary rinsing. Ignoring these guidelines significantly increases your risk of foodborne illness.
