There is only one correct way to remove bacteria From chicken

The habit of washing raw chicken is deeply rooted in many cooking traditions, and is sometimes even passed down as an intergenerational instruction. The logic seems simple at first glance, water removes dirt and bacteria. However, in the case of chicken, this logic does not stand up to the microbiological reality.

Raw chicken is one of the main sources of contamination with pathogenic bacteria, foremost among them Salmonella and Campylobacter, two bacteria that can cause diarrhea, fever, vomiting, and in some cases even severe complications.

Reports by health authorities, including the United States Department of Agriculture and parallel bodies in Europe, repeatedly emphasize one clear point – washing chicken does not remove bacteria. The reason is simple, bacteria do not sit only on the surface, but are found within the chicken’s tissues themselves. Running water does not kill them, nor does it succeed in washing them away.

The real problem begins with what happens around the sink. When chicken is washed under running water, a fine spray of tiny droplets is created. Medical reports describe this process as Aerosolization – the dispersion of bacteria into the air and the surrounding environment. Tiny droplets containing Salmonella or Campylobacter can travel more than a meter from the sink, land on the countertop, on clean dishes, on fresh vegetables, and even on cabinet handles.

Environmental tests conducted in home kitchens have demonstrated how the chicken-washing area becomes contaminated within seconds, even when the washing is done relatively carefully. The problem worsens when other surfaces are touched afterward without washing hands, or when food that does not undergo cooking, such as salad, is prepared.

In contrast, medical reports repeatedly emphasize what is the only truly effective way to deal with the bacteria on chicken – cooking. Heating the chicken to an internal temperature of at least 74 degrees Celsius causes the complete destruction of Salmonella, Campylobacter, and other relevant bacteria. This is the only defense mechanism proven to be one hundred percent effective. Washing, on the other hand, contributes nothing to food safety.

The question of why this habit is still so common is related, among other things, to the gap between the feeling of cleanliness and microbiological safety. Water provides a sense of control and cleanliness, but in the case of raw chicken, this feeling is misleading. Instead of reducing risk, it increases it, because the contamination does not remain on the chicken but spreads throughout the kitchen.

There are also cultural and aesthetic considerations. Many people report that they find it difficult to place chicken into a pot or oven when it is coated in liquids. Professional reports suggest a simpler and safer alternative: If there is a need to remove liquids, the chicken can be patted dry with disposable paper towels and immediately discarded in the trash. This action does not disperse bacteria into the air and does not contaminate the work environment.

Cleaning after cooking is no less important. Surfaces that have come into contact with raw chicken should undergo thorough cleaning with regular detergent, and washing hands with water and soap after any contact with chicken is a basic yet critical step. Reports indicate that most household infection cases do not result from undercooking, but from cross-contamination in the kitchen.

The conclusion emerging from the medical data is clear and unequivocal. Washing chicken in the sink is not a healthy or cautious action, but a source of risk. The only safe way to make chicken safe to eat is full cooking at an appropriate temperature. Any other action, even if it seems logical, may turn the entire kitchen into a bacterial minefield.