My spouse doesn’t rinse raw chicken thighs from the family pack and cooks with it straight. Doesn’t seem safe. Who’s right?

adminon
2. Food Safety Guidelines from Experts
Food safety experts, including those from the USDA and CDC, strongly advise against rinsing raw chicken. Their guidelines emphasize that the only effective way to kill bacteria on poultry is by cooking it to the proper internal temperature. The USDA recommends cooking chicken to an internal temperature of 165°F (73.9°C) to ensure that harmful bacteria are destroyed.
Additionally, the CDC highlights that proper handwashing and sanitizing surfaces after handling raw chicken are crucial steps in preventing cross-contamination. They recommend using hot, soapy water to clean any surfaces that come into contact with raw poultry.
3. Risks of Not Rinsing Chicken
While not rinsing chicken may seem counterintuitive to those concerned about bacteria, the risk of spreading bacteria through rinsing is greater than any potential benefit of removing surface contaminants. Bacteria such as campylobacter and salmonella are not visible to the naked eye, and rinsing only addresses surface bacteria, not those that may be more deeply embedded.
Cooking chicken to the correct temperature is a reliable method to ensure that it is safe to eat, as heat effectively kills bacteria. Trusting in proper cooking techniques reduces the need for rinsing and minimizes the risk of spreading bacteria throughout the kitchen.

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