For many home cooks, rinsing chicken under the tap before cooking feels like a no-brainer. It's a habit passed down through generations — a quick rinse to "clean off" any germs or slime. But did you know this well-meaning practice could actually do more harm than good?
The Science Behind the Splash
Raw chicken often harbours Campylobacter and sometimes Salmonella — two common types of bacteria that can cause food poisoning. When you wash chicken under running water, tiny water droplets can splash off the meat and onto surrounding surfaces like your sink, countertop, chopping boards, or even other foods.
This phenomenon is known as aerosolised cross-contamination. According to the UK Food Standards Agency (FSA), these splashes can travel up to 80 centimetres (over 2.5 feet) from your sink. And once bacteria land on those surfaces, they can survive for hours, increasing the risk of illness if they come into contact with ready-to-eat foods or hands.
But Doesn’t Cooking Kill Bacteria?
Absolutely — and that’s the key. Proper cooking to an internal temperature of 75°C (165°F) throughout will kill harmful bacteria on chicken, whether you washed it or not.
So rather than rinsing the chicken beforehand, focus on:
- Cooking it thoroughly
- Avoiding cross-contamination
- Cleaning hands, utensils, and surfaces after handling raw poultry
Why Do Some People Still Wash Chicken?
Cultural tradition and personal habit are strong influencers. Many people believe washing chicken improves hygiene or removes slime or odour. While those concerns are understandable, they’re better addressed by:
- Patting the chicken dry with disposable paper towels (if necessary)
- Ensuring it's fresh and stored properly
- Trusting that proper cooking is your best defence
What Do the Experts Say?
Food safety agencies around the world — including the UK’s FSA, the NHS, and the US Centers for Disease Control (CDC) — all agree: do not wash raw chicken. Their guidance is based on extensive research and real-world evidence linking washing poultry with increased risk of foodborne illness.
One of the most common and concerning bacteria found on raw chicken is Campylobacter. In fact, it’s responsible for more cases of food poisoning in the UK than Salmonella. Just a small number of Campylobacter cells can cause illness — sometimes as few as 500 bacteria.
Symptoms usually appear within 2 to 5 days of exposure and include:
- Diarrhoea (sometimes bloody)
- Stomach cramps
- Fever
- Nausea and vomiting
While most people recover within a week, Campylobacter infection can occasionally lead to more serious complications, such as Guillain-Barré syndrome, a rare condition affecting the nervous system.
Because raw chicken is a major source, avoiding cross-contamination and ensuring thorough cooking is essential to preventing infection.
Tips for Handling Chicken Safely
Here’s how to stay safe and confident in the kitchen:
✅ Keep raw chicken away from ready-to-eat foods
✅ Wash your hands thoroughly after handling it
✅ Use separate chopping boards for raw meat and veg
✅ Cook chicken to 75°C all the way through
✅ Clean and disinfect surfaces immediately after use
The Bottom Line
Washing chicken is one of those practices that feels right but isn’t. While it might seem like a quick clean-up step, the risks far outweigh any perceived benefits. Instead, let heat do the sanitising — and keep your kitchen safe with good hygiene habits.
So next time you prep a roast or stir-fry, skip the rinse — your stomach will thank you!
