My spouse doesn’t rinse raw chicken thighs from the family pack and cooks with it straight. Doesn’t seem safe. Who’s right?

In many households, the preparation of raw chicken is a common debate, often revolving around whether or not to rinse it before cooking. This debate is not just about cleanliness but also about safety, as raw chicken can harbor harmful bacteria. While some people believe that rinsing chicken is essential to remove potential contaminants, others trust that cooking at the right temperature will eliminate any risks. This article aims to explore both sides of the argument and provide guidance on how to safely handle and cook chicken.

Understanding the risks and best practices for handling raw chicken is crucial for preventing foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), there are approximately 1.35 million cases of salmonella infection in the United States each year, many of which are linked to improperly handled poultry. In this article, we will delve into the science, guidelines, and expert opinions to help you make informed decisions in your kitchen.

The debate over rinsing raw chicken is primarily fueled by concerns about bacteria such as salmonella and campylobacter, which can be present on poultry. Proponents of rinsing argue that washing chicken can help remove surface bacteria and reduce the risk of contamination. However, research from the USDA suggests that rinsing poultry can actually spread bacteria around the kitchen via water droplets that splash during the washing process.

In a study conducted by the USDA, it was found that rinsing chicken can increase the risk of cross-contamination, as bacteria-laden water can travel up to three feet from the sink. This means that even if the chicken itself is rinsed clean, the surrounding area, including countertops and other foods, can become contaminated.

Food safety experts, including those from the USDA and CDC, strongly advise against rinsing raw chicken. Their guidelines emphasize that the only effective way to kill bacteria on poultry is by cooking it to the proper internal temperature. The USDA recommends cooking chicken to an internal temperature of 165°F (73.9°C) to ensure that harmful bacteria are destroyed.

Additionally, the CDC highlights that proper handwashing and sanitizing surfaces after handling raw chicken are crucial steps in preventing cross-contamination. They recommend using hot, soapy water to clean any surfaces that come into contact with raw poultry.

While not rinsing chicken may seem counterintuitive to those concerned about bacteria, the risk of spreading bacteria through rinsing is greater than any potential benefit of removing surface contaminants. Bacteria such as campylobacter and salmonella are not visible to the naked eye, and rinsing only addresses surface bacteria, not those that may be more deeply embedded.

Cooking chicken to the correct temperature is a reliable method to ensure that it is safe to eat, as heat effectively kills bacteria. Trusting in proper cooking techniques reduces the need for rinsing and minimizes the risk of spreading bacteria throughout the kitchen.