For decades, rinsing raw chicken was kitchen gospel. Passed down through generations and written into countless cookbooks, this habit was believed to wash away germs and keep families safe. But according to today’s food safety experts, it’s doing just the opposite.
Rinsing raw poultry doesn’t make it cleaner—it makes your kitchen more dangerous. Water droplets splashing off the chicken can spread harmful bacteria like salmonella and campylobacter across your sink, counters, dish towels, and even other food. These pathogens are leading causes of foodborne illness—and no amount of scrubbing with a sponge (which likely just spreads it further) will undo the damage.
The USDA has been advising against washing chicken since the 1990s, but old habits die hard. Research from food safety groups like the PFSE and universities like Drexel and New Mexico State shows that people still rinse chicken out of mistrust or tradition.
- So what should you do?
Skip the rinse. The only thing that destroys bacteria is cooking to 165°F.
Open smart. Carefully slice open the chicken package and transfer the meat to a plastic cutting board used only for raw meat. Toss the packaging and any juices immediately.
Pat dry. Use paper towels to blot moisture. This helps achieve a golden-brown finish when cooking.
Clean thoroughly. Wash all surfaces, boards, and tools used in raw chicken prep with hot, soapy water.
Bonus tip: Keep raw chicken completely separate from produce—from your grocery bag to your fridge to your cutting boards.
