Why Washing Raw Chicken Before Cooking Can Be Dangerous For You

Last Updated:June 10, 2025, 15:52 IST

Experts warn that washing raw chicken is not only ineffective in removing bacteria—it actually increases the risk of spreading harmful bacteria across your kitchen

It’s common practice to wash food items thoroughly before cooking, in the name of cleanliness and hygiene. Many people, for instance, rinse raw chicken under running water before cooking it, assuming this removes bacteria. However, if you also do this, you might be making a serious mistake.

Experts warn that washing raw chicken is not only ineffective in removing bacteria—it actually increases the risk of spreading harmful bacteria across your kitchen.

According to a report by The Conversation, raw chicken often contains dangerous bacteria such as Campylobacter and Salmonella, which can lead to diarrhoea, vomiting, fever, and serious stomach infections. When raw chicken is washed, water splashes can transfer these bacteria to the kitchen sink, counters, utensils, and nearby food items, creating a high risk of cross-contamination.

Many people believe that washing chicken helps remove these bacteria, but water alone is not capable of killing them. High temperatures are required for that—and only proper cooking can provide it.

The US Centers for Disease Control and Prevention (CDC) also advises against washing raw chicken. They state that bacteria in chicken are only destroyed when it is cooked to a safe internal temperature. Washing it beforehand, especially without proper precautions, can dramatically increase the risk of infection, particularly for vulnerable groups such as children, pregnant women, and the elderly. If you must wash chicken, it’s vital to take extreme precautions:

• Thoroughly clean the sink with hot water and soap immediately afterwards.
• Wash your hands with soap for at least 20 seconds.
• Sanitise any surfaces the chicken touched.
• Avoid splashing water to prevent bacteria from spreading.
• More importantly, focus on cooking chicken properly. Raw chicken should be cooked to an internal temperature of at least 75°C (165°F) to ensure all bacteria are destroyed.
• Cooked chicken should be white and firm inside, with no traces of pink.
• If available, use a meat thermometer to verify the temperature.

Washing raw chicken is a risky habit that can compromise your health. It doesn’t eliminate bacteria—instead, it spreads them throughout your kitchen. It’s safer to handle raw chicken carefully and cook it thoroughly without washing. Following these simple steps can go a long way in protecting you and your family from foodborne illnesses.

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