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

Cross-contamination is a significant concern when handling raw poultry. It occurs when bacteria from the chicken are transferred to other foods, surfaces, or kitchen utensils. This can happen easily if raw chicken is rinsed and water splashes onto the countertop, cutting boards, or nearby foods.

To prevent cross-contamination, it is essential to keep raw chicken and its juices separate from other foods. Using separate cutting boards for raw meat and other ingredients can help, as can thoroughly washing hands and utensils after handling raw poultry.

Bacteria such as salmonella and campylobacter naturally reside in the intestines of poultry and can be present on the surface of raw chicken. Despite the presence of these bacteria, they are not harmful unless ingested in sufficient quantities. The heat from cooking is the most effective way to kill these bacteria, rendering the chicken safe to eat.

Research has shown that even a small amount of bacteria can cause illness if transferred to ready-to-eat foods or surfaces, which underscores the importance of proper kitchen hygiene and cooking practices.

Various kitchen hacks have circulated regarding the handling of raw chicken, such as using vinegar or lemon juice to ‘clean’ the meat. While these acidic substances can reduce bacteria on the surface to some extent, they are not a substitute for cooking chicken to the appropriate temperature.

Other hacks, like using salt or baking soda, may improve the texture or flavor of the chicken but do not address the underlying bacterial concerns. Therefore, relying on these methods for safety is not recommended by food safety experts.

The practice of rinsing chicken likely stems from traditional cooking methods and the belief that washing food will make it cleaner and safer. In the past, when water quality and food safety standards were less stringent, rinsing may have been more necessary.

However, modern food safety standards and processing techniques greatly reduce the likelihood of contamination, making rinsing less relevant today. The persistence of this myth is often attributed to cultural traditions and a lack of awareness about current food safety guidelines.

Cooking chicken to the correct internal temperature is crucial for ensuring its safety. The USDA recommends cooking chicken to an internal temperature of 165°F (73.9°C). This temperature should be measured at the thickest part of the meat, ensuring that any bacteria present are effectively killed.

Using a food thermometer is the most reliable way to check the temperature, as visual cues like color or juices running clear are not always accurate indicators of doneness.

Cultural practices and traditions play a significant role in how people handle and prepare chicken. In many cultures, rinsing chicken is a deeply ingrained practice, often passed down through generations. This practice is sometimes linked to religious or cultural beliefs about cleanliness and purity.

While respecting cultural traditions is important, it’s also crucial to balance these practices with modern food safety guidelines to prevent foodborne illnesses. Education and awareness can help bridge the gap between tradition and safety.