Many people believe that washing raw chicken before cooking is an important step, but food safety experts warn that it can actually increase the risk of spreading harmful bacteria throughout the kitchen. Although rinsing may seem like a way to remove the slippery texture, running water does not eliminate bacteria such as Salmonella or Campylobacter. Instead, water droplets can splash onto countertops, sinks, utensils, and clothing, increasing the chance of cross-contamination.

The safest approach is to avoid rinsing raw chicken and cook it thoroughly instead. Food safety guidelines recommend that chicken reach an internal temperature of 165°F (74°C) to destroy harmful bacteria. If you want to remove excess moisture, gently pat the chicken dry with clean paper towels, throw the towels away immediately, and wash your hands thoroughly with soap and water afterward.

Research has consistently shown that washing raw poultry provides no food safety benefit. Studies indicate that rinsing spreads bacteria around the kitchen rather than removing it from the meat. For this reason, health experts recommend using separate cutting boards for raw meat, preventing cross-contamination, and carefully cleaning any utensils or surfaces that come into contact with uncooked chicken.

Replacing the habit of washing raw chicken with proper cooking and good kitchen hygiene can significantly reduce the risk of foodborne illness. By following safe food handling practices and ensuring poultry is cooked to the correct temperature, you can prepare meals more safely and help protect yourself and your family.