For many home cooks, washing raw chicken before cooking is a deeply ingrained habit—often something passed down through generations. It seems logical, right? We wash fruits and vegetables to clean them, so why not chicken? However, the Centers for Disease Control and Prevention (CDC) has issued a strong warning: stop washing raw chicken! It turns out, this practice may do more harm than good. Let’s dive into why this long-standing kitchen ritual is now considered a serious health risk.

The Dangers of Washing Raw Chicken

When you rinse raw chicken under the tap, you’re not just rinsing away surface grime. Instead, you’re potentially spreading harmful bacteria like Campylobacter, Salmonella, and Clostridium perfringens all over your kitchen. These bacteria are infamous for causing foodborne illnesses, and they can easily be splashed onto countertops, utensils, and even other foods. The CDC’s message is clear: washing chicken does not make it safer—it makes your kitchen more dangerous.

One of the main issues with washing raw chicken is that bacteria are invisible to the naked eye. You can’t see them like you would dirt or dust, so you have no idea where they’ve spread. Even a tiny splash of water can carry harmful bacteria across your kitchen, contaminating nearby surfaces and increasing the risk of food poisoning. This hidden danger can turn your kitchen into a breeding ground for harmful germs.

The Serious Health Risks

Campylobacter is one of the most common causes of food poisoning in the U.S., with raw poultry being a primary source. Ingesting this bacteria can lead to symptoms like severe stomach cramps, fever, vomiting, and diarrhea within two to five days of exposure. The CDC estimates that Campylobacter affects about 1.5 million Americans every year, underscoring the significant risk associated with improper handling of raw chicken.

Salmonella is another dangerous bacterium commonly found in raw chicken. It’s responsible for numerous food recalls and can cause serious gastrointestinal issues. In severe cases, especially among vulnerable populations like the elderly or those with weakened immune systems, Salmonella can lead to life-threatening complications. Its ability to survive in various environments makes it a persistent threat in the kitchen.

The Safer Alternative: Cook, Don’t Wash

The CDC emphasizes that the safest way to eliminate harmful bacteria on chicken is by cooking it to the correct internal temperature, not by washing it. When chicken is cooked to an internal temperature of 165°F (75°C), any bacteria present are effectively killed. Using a meat thermometer is the best way to ensure your chicken is thoroughly cooked and safe to eat every time.

The idea that washing chicken removes bacteria is a common misconception. In reality, it does little to clean the meat and nothing to kill bacteria. Instead, it only increases the risk of spreading germs around your kitchen. The CDC’s advice is simple: skip the wash and focus on proper cooking techniques to keep your food safe.

Tradition vs. Science

Despite the CDC’s warnings, many people continue to wash their chicken, often citing family traditions or long-held beliefs about food safety. For some, it’s a habit deeply rooted in cultural practices, often involving a rinse with lemon juice or vinegar, which they believe helps clean the meat. This clash between tradition and modern science has sparked debates about the best way to prepare chicken.

Social media platforms are full of heated discussions, with some people defending their methods, saying things like, “I’ve always done it this way and never gotten sick.” While these personal experiences are valid, the science remains clear on the risks of washing chicken. The real danger lies in the potential spread of bacteria, even if you haven’t had a problem in the past.

Focus on Kitchen Hygiene

If cleanliness is your concern when handling raw chicken, the focus should be on proper kitchen hygiene rather than washing the meat itself. Always wash your hands thoroughly with soap and water after handling raw chicken, and sanitize any surfaces, cutting boards, and utensils that have come into contact with it. This simple practice can significantly reduce the risk of cross-contamination.

To further minimize the spread of bacteria, use separate cutting boards for raw meat and other foods like vegetables or bread. After prepping chicken, thoroughly clean and disinfect all surfaces and tools used. Keeping a clean and organized kitchen is key to preventing foodborne illnesses.

The Takeaway: Let the Heat Do the Work

The CDC’s recommendation to stop washing raw chicken is grounded in science and aimed at preventing the spread of dangerous bacteria in your kitchen. While it might feel counterintuitive to some, understanding the risks associated with washing chicken can help you adopt safer food preparation practices. By focusing on proper cooking and maintaining good kitchen hygiene, you can ensure that your meals are both delicious and safe to eat.

The key takeaway? Skip the rinse, and let the heat do the work.