Chicken is a familiar food in family meals. However, the habit of washing chicken under strong tap water before processing is potentially risky.
According to recommendations from the Centers for Disease Control and Prevention, washing raw chicken does not help remove bacteria such as Salmonella or Campylobacter, but also causes them to scatter on the sink, table top, and cooking utensils.
Why can chicken washing be harmful?
Food safety experts from the United States Department of Agriculture said that bacteria on chicken are only killed when cooked at the right temperature. Cold water or salt water cannot completely eliminate pathogens.
When washing chickens, tiny droplets of water can carry bacteria flying more than 1 meter away, contaminating the surrounding surfaces that are not visible to the naked eye.
Risk of food poisoning
According to information from the Food Standards Agency, infection from raw chicken can cause diarrhea, abdominal pain, fever and vomiting. Young children, the elderly and people with weak immune systems are particularly susceptible to it.
What to do to prepare chicken safely:
- Do not wash live chicken under running water.
- Use clean paper to pat dry if needed.
- Wash your hands with soap for at least 20 seconds after contacting raw meat.
- Disinfect the sink, knives and cutting boards after processing.
- Cook thoroughly, ensuring that the meat is no longer pink inside.
Maintaining the right habit in the kitchen not only helps make food more delicious but also protects the health of the whole family. Sometimes, giving up a habit that seems "clean" is the safest way.
