Washing chicken does not protect against food poisoning and increases the risk of contracting salmonella bacteria. This was reported by Health.
The US Centers for Disease Control and Prevention (CDC) estimates that one in 25 packages of chicken meat are contaminated with the dangerous bacteria salmonella. The infection can cause diarrhea, fever and abdominal pain for four to seven days, and in rare cases the disease can be life-threatening.
However, washing raw chicken does not reduce the risk of infection and may actually increase it. Experiments have shown that this process leads to the spread of pathogenic microbes in the kitchen, especially in areas near the sink. In 26% of cases, bacteria contaminate other products such as salads that have not been heat-treated. Also, washing the chicken does not destroy the bacteria on the meat: It is more effective to kill it with high heat.
The habit of washing chickens is hereditary: in the past, it was necessary to do this because people slaughtered or plucked their own birds. But there is no point in washing packaged chicken from the store.
Thawing chicken in the refrigerator (preferably in a covered container or on lower shelves), using different cutting boards for meat and other foods, and heat treating can help prevent salmonella infection. Additionally, meat cannot be cooked by freezing it. Once cooked, chicken (or other poultry) will keep in the refrigerator for three to four days.
If someone is used to washing chicken and wants to continue doing so, the CDC recommends gently rinsing the meat with water to reduce the risk of splashing and immediately washing the sink, surrounding surfaces, and hands afterwards.
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Source: Gazeta

Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.