The Reason Washing Chicken Before Cooking It Is A Bad Idea - Tasting Table

Plopping raw chicken under a spray of water won't rinse salmonella away. Instead, it not only contaminates the sink, but it can spread the pathogens as much as three feet in any direction, according to EatingWell.

Per the outlet, rather than turn your kitchen into a breeding ground for food borne illness, it's best to keep chicken away from the sink. Instead, pat the meat dry with paper towels to remove the purge — the liquid found in the packaging — before cooking.

The best way to kill salmonella and other bacteria is with proper cooking. The Food Network says the USDA recommends cooking poultry to an internal temperature of 165 degrees, ensuring you've killed the pathogens and rendered your dinner safe. A good meat thermometer is a worthwhile investment.

Watch out for cross contamination, as well. BBC Good Food advises washing anything that's come into contact with raw chicken, like knives or basting brushes, and sanitizing all work surfaces. Chicken should have its own cutting board, says Taste of Home, made of a non-porous material. Wood absorbs bacteria, where it burrows into the grain and flourishes.  

Finally, Food Safety News reminds us to be extra fastidious about hand washing when working with raw meats.

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