Between the squishy flesh and the pink liquid called “purge” often floating in the packaging, it’s no wonder that many people believe they should wash raw chicken before cooking it. But not only is that an unnecessary step, a culinary expert at Perdue Farms says it can do more harm than good.
Why Do People Wash Raw Chicken?
If you’re wondering where the idea of washing raw chicken originated, a look into the not-too-distant past will clue you in.
Though modern chicken processing began around the 1920s, it wasn’t until the 1970s that the industry began to implement disease eradication programs and automated processing—just two of several advances that significantly improved the safety of poultry products. Before then, when most people slaughtered their own chickens or had a farmer do it for them, washing chicken before consumption helped ensure the removal of dirt, debris, pathogens and other potentially harmful substances.
The rinsing method remains quite popular in many cultures—often being passed down through old recipes where washing raw chicken was an included step—but is unnecessary when using conventional chicken products that are thoroughly cleaned during processing.
Why It Isn’t Safe to Wash Raw Chicken
“We know it’s tempting to wash raw chicken, but please don’t. You run the risk of juices splattering on your countertop and other surfaces and causing cross-contamination,” says Chris Moyer, corporate executive chef for Perdue Farms. This advice from the family-owned and operated poultry company founded in the 1920s applies both to rinsing and when draining brining fluids.
The USDA defines cross-contamination as “the transfer of harmful bacteria to food from other foods, cutting boards and utensils [that] happens when they are not handled properly.” Since raw chicken may potentially harbor harmful bacteria—like Salmonella and Campylobacter that are known causes of food poisoning and other severe complications—it’s important to practice proper food safety and handling techniques to avoid foodborne illnesses.
Expert Tips for Safely Handling Raw Chicken
The Perdue expert offers a few simple ways to help prevent the spread of bacteria when handling raw chicken, including disinfecting surfaces and using non-wooden, color-coded cutting boards. When you follow these practices, you can skip the unnecessary rinsing step with peace of mind—even if it’s what your favorite chicken recipe calls for.
- Keep raw chicken separate. Moyer says it’s important to keep raw chicken away from other foods. In other words, don’t let raw chicken—including packaging and surfaces it has touched—come in contact with other foods.
- Disinfect all contact points. The fewer surfaces that raw chicken comes in contact with, the better. Move the chicken directly from the package onto a clean, nonporous cutting board and prep as usual before moving it to a cooking surface, such as a pan or a baking sheet. “Use hot, soapy water to wash your hands, cutting boards, knives and kitchen tools, the sink and all work surfaces for at least 20 seconds before and after you handle raw chicken,” says Moyer, who also recommends wearing food gloves to cut down on cross-contamination. Running cutting boards and utensils through a sanitizing dishwasher cycle is another way to help effectively eliminate germs and bacteria.
- Use a dedicated cutting board. “We do not want to use the same cutting board for something else if we have used it for chicken, especially if it is a ready-to-eat food. One tip to help with this is to buy different-color cutting boards and designate one color to be for raw chicken only,” says Moyer, who explains that this color system often designates yellow cutting boards for chicken.
How to Make Sure Chicken Is Cooked Properly
Even if you’ve meticulously followed every tip for safely handling raw chicken, there’s still a chance of contamination if you consume chicken that isn’t cooked or stored properly.
“[You] should always cook by internal temperature—not time. Do not take someone’s word for it that chicken will be done in a certain amount of time … there are too many variables that can impact the length of time it takes to fully, safely cook any meat,” says Moyer. “This includes how the oven is calibrated, the size of the chicken product you are cooking and what temperature the chicken product was when you started the cooking process.”
The USDA recommends that poultry be cooked to an internal temperature of at least 165°F. Moyer further notes that bone-in chicken should reach at least 180°F to help make sure that the bone marrow is cooked through. To get the most accurate reading, use a high-quality meat thermometer.
Additionally, the Perdue expert says it’s crucial to store raw or cooked foods, like chicken, below 40°F and to maintain a minimum of 140°F for hot foods: “Temperatures between 40 and 140 degrees create the perfect breeding ground for bacteria, which can double in number in as little as 20 minutes.” This temperature “danger zone” also explains why perishable foods should never sit out for more than two hours, including when thawing chicken. Instead, thaw raw chicken in airtight packaging in the refrigerator.
The Bottom Line
Washing raw chicken is an unnecessary step. To avoid foodborne illnesses caused by improper handling, cooking and storage, always keep foods separate from raw chicken and disinfect hands, cooking tools and surfaces. Also, make sure to cook chicken to a minimum internal temperature of 165°F and avoid storing chicken in the temperature danger zone between 40°F and 140°F.
