Although it is common practice to wash raw chicken before cooking in order to clean it, experts confirm that this step increases the risk of food contamination rather than preventing it, through the scattering of contaminated water droplets onto surfaces and nearby foods.
The Australian Food Safety Information Council said in a recent statement that the idea of washing poultry before cooking is "just a dangerous myth".
Experts confirm that washing chicken leads to the spread of salmonella and E. coli bacteria, which are among the leading causes of food poisoning.
Toby Amidor, a nutritionist and food safety expert in New York, explains that "rinsing meat does not remove bacteria as commonly believed, but rather increases the risk of contamination of the kitchen sink and work surfaces due to the splashing of bacteria-laden water."
A study conducted by the U.S. Department of Agriculture found that 60% of people who washed chicken had bacteria in their sinks after washing, and that bacteria remained in 14% of the sinks even after cleaning. Furthermore, 26% of participants transferred bacteria from the chicken to the lettuce used in salads, increasing the risk of food poisoning.
To avoid these risks, the following is recommended:
Prepare vegetables and uncooked foods before handling raw meat.
Clean all surfaces and utensils that have come into contact with raw poultry or its fluids thoroughly with soap and water.
Cook meat thoroughly to eliminate bacteria; poultry should reach a cooking temperature of about 74 degrees Celsius, minced meat 71 degrees Celsius, while beef and lamb are safe at 63 degrees Celsius.
Wipe away contaminants with a damp paper towel instead of washing, and wash your hands immediately afterward.
Experts say that thorough cooking is the only safe way to eliminate bacteria, and that washing raw chicken does not disinfect it, but rather contaminates your kitchen.
