Many people believe washing raw chicken before cooking makes it cleaner, but food safety experts warn that this practice can actually increase the risk of spreading harmful bacteria throughout the kitchen. While rinsing may remove some surface residue, it 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 washing raw chicken and cook it thoroughly instead. Food safety guidelines recommend cooking chicken to an internal temperature of 165°F (74°C), which effectively destroys harmful bacteria. If the chicken feels slippery, gently pat it dry with clean paper towels, dispose of them immediately, and wash your hands thoroughly with soap and water.

Research has consistently found that rinsing raw poultry provides no food safety benefit. Studies show that washing chicken is more likely to spread bacteria around the kitchen than remove it. Health experts recommend using separate cutting boards for raw meat, thoroughly cleaning any surfaces and utensils that come into contact with uncooked chicken, and preventing cross-contamination during food preparation.

Adopting this simple kitchen habit can help reduce the risk of foodborne illness for you and your family. Rather than rinsing raw chicken, focus on proper cooking temperatures, good hygiene, and safe food-handling practices. These straightforward precautions can go a long way toward making homemade meals safer.