Washing raw chicken offers no protection against foodborne illness and can raise the chances of catching salmonella. This finding comes from public health authorities who track food safety trends and outbreaks.
According to the US Centers for Disease Control and Prevention, roughly one in every 25 packages of chicken meat tests positive for salmonella. The infection typically brings diarrhea, fever, and abdominal cramps that last four to seven days, and in rare cases it can become life threatening.
Yet rinsing raw poultry does not lower the risk. Studies show that washing spreads bacteria to kitchen surfaces and nearby foods, particularly around sinks. In about a quarter of observed cases, other items, including salads that are not cooked, become contaminated. Washing does not eliminate the bacteria on the meat; heat is what reliably kills it.
The habit of rinsing poultry has historical roots when people processed birds at home. Today, with products sold prepackaged and processed, there is little to no benefit to washing prior to cooking.
Prevention methods include thawing chicken in the refrigerator (ideally in a covered container or on the bottom shelf), using separate cutting boards for meat and other foods, and ensuring thorough cooking. It is important to note that freezing does not make raw meat safe to eat; cooking is the key step. Once cooked, poultry can be stored in the refrigerator for three to four days.
For those who do not wish to abandon rinsing entirely, health authorities advise a targeted approach: gently rinse to minimize splashing, then promptly clean and sanitize the sink, nearby surfaces, and hands after handling poultry.
Historically, other warnings have appeared about unusual food risks. For example, some reports warned that certain wild fungi could pose serious health hazards due to toxic components; this underscores the need for careful sourcing and safe handling across a range of foods.