Washing Chicken Before Cooking: Nutritionist Emphasizes Preventing Contamination Over Rinsing

Handling raw chicken safely is a common concern, and a Taiwanese nutritionist clarifies that the focus should be on preventing cross-contamination rather than solely on whether to wash the meat.

Nutritionist Liao Hsin-yi explains that while she personally rinses raw meat and seafood after unpacking, food safety authorities in countries like the United States, United Kingdom, Canada, and Australia do not recommend washing raw chicken. The primary reason cited is the risk of splashing bacteria, such as Salmonella and Campylobacter, from the chicken onto sinks, countertops, cutting boards, utensils, and surrounding food items, thereby increasing the chance of cross-contamination.

Liao notes that raw chicken can carry bacteria, but these are largely killed by thorough cooking. Therefore, the act of washing itself is not the main issue. Instead, if one chooses to wash chicken, it's crucial to implement measures to prevent the spread of bacteria from the meat's surface to other areas.

For those who prefer to rinse chicken, Liao suggests using a gentle stream of water to remove surface blood without causing excessive splashing. She also stresses the importance of immediately cleaning the sink and countertop afterward and drying the chicken with paper towels. Ultimately, she advises that truly impactful food safety practices include ensuring chicken reaches an internal temperature of at least 75°C, using separate cutting boards and knives for raw and cooked foods, washing hands thoroughly after handling raw meat, and meticulously cleaning all utensils and surfaces that came into contact with it.

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Whether to wash chicken is not something to be viewed as 'must' or 'absolutely not.' The key is to understand the risks and take preventive measures against cross-contamination, choose a cooking method that suits you, and maintain good hygiene habits to ensure your family eats safely.