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The problem with rinsing raw chicken, however, is that instead of making it "cleaner," it splatters potentially harmful bacteria onto kitchen counters.
You don’t need to rinse raw chicken before cooking it. Casey Barber examines the best practices for food prep to minimize cross contamination in the kitchen.
According to the Centers for Disease Control and Prevention, salmonella bacteria cause over 1 million human infections in the U.S. each year.. Food is the leading source of salmonella infections ...
A study published in PLoS Genetics (26 September 2008) by researchers from Lancashire, England, and Chicago, Illinois, found that 97 percent of campylobacteriosis cases sampled in Lancashire were caused by bacteria typically found in chicken and livestock. In 57 percent of cases, the bacteria could be traced to chicken, and in 35 percent to cattle.
For instance, Salmonella is most commonly found in poultry, but has been recently identified in sources such as eggs, dairy, meat, and fresh vegetables and fruits. [18] E. coli has also been found in beef, lamb, lettuce, sprouts, fruit juices, vegetables, raw milk, and water. [19]
Raw milk is also a source of infections. The bacteria are often carried by healthy cattle and by flies on farms. Unchlorinated water may also be a source of infections. However, properly cooking chicken, pasteurizing milk, and chlorinating drinking water kill the bacteria. [47] While salmonella is transmitted vertically in eggs, campylobacter ...
There is no need to wash chicken because anything that is unsafe about the chicken when raw will be cooked out when poultry reaches an internal temperature of 165 degrees F (73 degrees C).
"Raw chicken—as well as its juices—is often contaminated with campylobacter bacteria and sometimes with salmonella and clostridium perfringens," says Jennifer L. Bonheur, MD, a ...