Do we have to wash raw chicken?

Washing chicken can increase the risk of cross-contaminating other items in the kitchen (as the water splashes, it hits sponges, utensils, countertops). If these surfaces are not properly cleaned and sanitized, pathogens, such as Salmonella, from the chicken might contaminate other foods and items that come in contact with these surfaces. Therefore, it is best to not wash raw chicken before handling. Also, washing will not significantly reduce the number of bacteria on the surface so this practice, which takes more time, is not making the chicken safer to eat. The only way to make raw chicken safe is to cook it to at least 165 degrees F. 

Some food workers have a personal preference for washing chicken before handling. If you choose to do so, wash it in a deep sink to minimize splash and be sure to properly wash, rinse, and sanitize the entire sink and surrounding area after you are finished.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

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