People tend to have strong opinions about washing raw chicken. Some rinse every piece before cooking, while others wouldn’t dream of putting raw poultry under the kitchen faucet. For those who have washed chicken for years, skipping that step may feel strange.
It’s a habit many people picked up from family members or simply because rinsing the chicken seems like a good way to clean it before seasoning and cooking. The USDA, though, says washing raw chicken is unnecessary and can actually spread bacteria around your kitchen.
The problem is that water can carry germs from the chicken to nearby surfaces, creating a risk you might not notice. Here’s why the USDA recommends leaving the sink out of your chicken preparation routine.
Why the USDA Says You Shouldn’t Wash Chicken
Rinsing raw chicken doesn’t make it safer to eat, and it can spread bacteria instead. The water hitting the chicken can splash contaminated droplets onto your sink, countertops, utensils, and other nearby surfaces.
According to the USDA, these droplets can spread bacteria even when you can’t see them. A quick rinse that seems like a harmless cleaning step can leave germs in places where they may come into contact with other foods.
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What You Should Do Instead
Cooking chicken properly is what kills harmful bacteria, not rinsing it before it goes into the pan or oven. The USDA recommends cooking poultry to an internal temperature of 165°F, which you can check with a food thermometer.
There’s no need to wash the chicken first. Handle raw poultry carefully, keep its juices away from other foods and kitchen surfaces, and wash your hands and any utensils or surfaces that come into contact with it. Once the chicken reaches 165°F, it has been cooked to the recommended safe temperature.
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