Washing raw chicken might seem like a good way to make it cleaner, but food-safety experts say it can actually spread harmful bacteria around your kitchen. Rinsing doesn’t reliably remove bacteria such as Salmonella or Campylobacter. Instead, water droplets can splash onto your sink, counters, utensils, and even nearby clothing, increasing the risk of cross-contamination. 🦠

The safest approach is simple: skip the rinse and cook the chicken thoroughly. Poultry should reach an internal temperature of 165°F (74°C) to kill harmful bacteria. If the chicken feels wet or slippery, you can gently pat it dry with clean paper towels, then throw them away immediately and wash your hands thoroughly with soap and water.

Studies have found that washing raw poultry provides no meaningful food-safety benefit and can spread bacteria to surfaces throughout the kitchen. Instead, use separate cutting boards or plates for raw meat, keep uncooked chicken away from ready-to-eat foods, and wash and sanitize surfaces and utensils that come into contact with it. 🧼

Changing this one habit can make food preparation safer for you and your family. You don’t need to wash raw chicken to make it safe—the key is preventing cross-contamination and cooking it to the proper temperature. A simple change in the kitchen can help reduce the risk of foodborne illness. ❤️