The Science Behind Washing Chicken: Why It’s Not Recommended

By Deliana InfanteReviewed by Lily Ramsey, LLM

Washing raw chicken before cooking is a common practice among many home cooks, but health experts strongly advise against it because it increases the likelihood of foodborne illnesses due to cross-contamination.

Image Credit: SeventyFour/Shutterstock.com

Introduction

The practice of washing chicken before cooking is deeply rooted in historical and cultural traditions.¹ Many people believe that washing chicken removes bacteria, dirt, and other contaminants, making it safer to eat.¹

This belief is often reinforced by cooking methods learned from parents or grandparents, along with washing other grocery store ingredients like fruits and vegetables.¹

Some individuals think that washing chicken is necessary to remove feces and other matter, despite modern processing techniques ensuring the chicken is already clean from these contaminants when it reaches consumers.¹

Sanitization practices in the poultry industry may include innovative equipment like dry steam cleaners and sanitation chambers, along with advances in packaging and machinery that reduce microbial loads in the final product.^2-5

Additionally, poultry plants are subjected to regular testing to ensure their products remain free from harmful bacteria, enhancing overall food safety.⁵

It is important to note that despite the implementation of advanced disinfection techniques, there is a high risk of foodborne illness from raw chicken contaminated with pathogenic bacteria if they are improperly handled after reaching consumers.

These bacteria include Salmonella, Campylobacter, Listeria, and even E. coli and Staphylococcus spp. ^1-2,6-8

Several studies have indicated that, depending on the source, between 8-97% of raw chicken arriving in supermarkets may be contaminated with these bacteria.^6-8 It is, therefore, crucial to ensure that cross-contamination does not occur during food preparation at home, as this can result in severe intestinal infections.

In the US alone, 47.8 million people per year suffer foodborne illnesses.⁹ Given the high percentage of raw chicken that may be contaminated, washing chicken before cooking represents a significant risk of cross-contamination and possible intestinal infections at home. Therefore, the practice of washing chicken is not recommended.

Learn more about harnessing proteomics for food safety

Science of Food Safety

Washing or rinsing chicken does not remove harmful bacteria.¹¹ Instead, it increases the risk by providing a medium for bacteria to spread throughout the kitchen, contaminating surfaces, utensils, and other foods.¹¹ This act of transferring pathogenic bacteria from raw chicken to other areas of the kitchen is called cross-contamination.^11-12

Studies have shown that washing raw poultry can easily spread bacteria to sinks, countertops, and other kitchen surfaces or utensils.^11-12 Even after attempting to clean the sink, bacteria can still be present, posing a risk of further contamination.^11-12  

The risk of cross-contamination is often linked to poor hand-washing and sanitization practices.¹¹ Handling raw chicken without proper hand-washing can transfer bacteria to other foods, such as salads, which are not cooked before consumption, leading to foodborne illnesses.¹¹

Alarmingly, a consumer awareness study conducted in the US showed that a large percentage of consumers are not aware of the harmful behavior of washing raw chicken.⁹

Research Findings

A variety of studies have shown that instead of increasing food safety, washing chicken poses significant risks for developing severe intestinal infections.

In 2013, the Consumer Reports analysis on raw chicken found that 97% of samples contained bacteria potentially harmful if improperly handled, though not all pose a classic foodborne illness risk.⁷

This study showed high rates of bacteria like Enterococcus and E. coli, indicating fecal contamination, while Campylobacter and Salmonella were more likely to cause foodborne illness.⁷

In a 2021 study, pathogen contamination during domestic food preparation was investigated in 87 households across six European countries.⁶ It found varying prevalences of Campylobacter and Salmonella on raw chicken, with higher contamination in France and Portugal.⁶

Additionally, cross-contamination to kitchen surfaces was linked to practices like using cutting boards for both chicken and vegetables without proper cleaning.⁶

Later, in 2023, the risk of cross-contamination of Campylobacter jejuni in kitchens was investigated after freezing for several days.¹² They found that freezing reduced Campylobacter levels; however, cross-contamination risks remained high with gloves and cutting boards, even after washing and wiping, indicating that these practices are insufficient to prevent contamination.¹²

A guide to food safety at home

Proper Handling and Cooking Techniques

In order to minimize the risk of bacterial contamination and the subsequent incidence of foodborne illness, the US Department of Agriculture has published a series of recommendations for the safe preparation of poultry.¹³

It is of the utmost importance to refrain from washing raw chicken. Instead, any debris must be removed with a damp paper towel, and hands must be washed immediately.¹³ It is advisable to prepare non-cooked foods first, such as vegetables and salads, before handling raw meat to reduce contamination risk.¹³

Subsequently, all surfaces that were in contact with raw poultry must be cleaned and sanitized using hot, soapy water followed by a sanitizer.¹³ After handling raw chicken,  hands must be washed with soap and water for 20 seconds to prevent cross-contamination.¹³

In order to ensure that chicken is safe to eat, all bacteria must be eliminated.¹³ This is achieved by cooking it at specific internal temperatures, usually 165°F (73.8°C).¹³ Following these guidelines helps prevent foodborne illnesses, particularly among vulnerable populations like children and older adults.¹³

Conclusion

Despite historical and cultural traditions, washing raw chicken is a common yet misguided practice that significantly increases the risk of cross-contamination and foodborne illnesses.

Modern food safety research and advanced sanitization techniques in poultry processing indicate that chickens are already free from harmful contaminants, such as debris and feces when they reach consumers.

Studies consistently show that washing chicken spreads bacteria like Salmonella, Listeria, and Campylobacter throughout the kitchen. To minimize risks, it is essential to avoid washing chicken, ensure thorough cooking to safe internal temperatures, and practice diligent handwashing and surface sanitization.

By following these guidelines, consumers can effectively safeguard against foodborne illnesses. Notably, there is still misinformation about the harmful effects of this practice among different populations, highlighting the importance of improving communication and educational channels to ensure food safety.

References

1. Romero, G. (2023). Should You Wash Chicken Before You Cook It? Delish. [Online] https://www.delish.com/just-for-fun/a44067688/should-you-wash-chicken/
2. Christeyns - Striving for a cleaner future. (2024). Christeyns. [Online] https://www.christeyns.com/
3. Huang, J. (2022). Poultry. Food Safety. [Online] https://foodsafety.uconn.edu/poultry/
4. Vinci, D., & Vinci, D. (2020). Innovations In Sanitation: Meat And Poultry | Just Venting. Goodway Technologies. [Online]  https://www.goodway.com/hvac-blog/2020/01/innovations-in-sanitation-meat-and-poultry
5. Poultry Food Safety Testing - Salmonella and Campylobacter. (n.d.). [Online] https://www.rapidmicrobiology.com/test-method/rapid-microbiological-testing-in-poultry
6. Møretrø, T, et al. (2021). Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries. International Journal of Food Microbiology, 347, 109172. https://doi.org/10.1016/j.ijfoodmicro.2021.109172
7. Andrews, J. (2018) Gut bacteria on 97 percent of retail chicken breasts, Food Safety News. [Online] https://www.foodsafetynews.com/2013/12/consumer-reports-gut-bacteria-on-97-percent-of-retail-chicken/ (Accessed: 02 September 2024).
8. Wardhana, D. K, et al. (2021). Detection of microbial contamination in chicken meat from local markets in Surabaya, East Java, Indonesia. Veterinary World, 3138–3143. https://doi.org/10.14202/vetworld.2021.3138-3143
9. Vatral, C. D, et al. (2022). Consumer Awareness of the Message Not To Wash Raw Poultry, Current Practices, and Barriers to Following That Message. Journal of Food Protection, 85(6), 930–937. https://doi.org/10.4315/jfp-21-324
10. County, M. (2023). Washing Chicken Spreads Germs. Malheur County Health Department. [Online]  https://malheurhealth.wordpress.com/2023/02/21/washing-chicken-spreads-germs/
11. Washing raw poultry can spread bacteria in the kitchen - Oklahoma State University. (2019). [Online] https://news.okstate.edu/articles/agriculture/2019/gedon_poultry_safety.html
12. Eriksson, D, et al. (2023). Survival of Campylobacter jejuni in frozen chicken meat and risks associated with handling contaminated chicken in the kitchen. Food Control, 145, 109471. https://doi.org/10.1016/j.foodcont.2022.109471
13. Washing Raw Poultry: Our Science, Your Choice. (2019). USDA. [Online] https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice

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