Washing raw chicken in the sink under running water can spread bacteria that cause food poisoning not only to kitchen utensils and food but even into the mouth of the person washing the chicken, prompting calls for caution.
A biology teacher and YouTuber known as ‘Pocket Biology’ attracted attention after releasing an experimental video on April 21, which involved washing raw chicken purchased from a supermarket in a sink and then observing the water under a microscope. At 100x magnification, no prominent features were observed, but at 400x magnification, a variety of bacteria were seen moving around. Pocket Biology explained that “bacteria, including Salmonella, which can cause food poisoning, are present on the surface of raw chicken,” and that caution is necessary when washing raw chicken as the bacteria can spread widely.
Experts suggest it is advisable not to wash raw chicken with water. Chicken contains various bacteria that cause food poisoning, such as Campylobacter, Salmonella, and Welch bacteria, which can spread during the washing process.
Supporting research includes a 2019 study by the USDA and North Carolina State University on 300 adults who washed raw chicken. They confirmed that the areas around the sink were contaminated with bacteria, as water droplets splashed during washing spread bacteria in the vicinity.
Bacteria on the raw chicken adhered to other foods and even entered the mouths of those washing the chicken. Consequently, 60% of the kitchen sink and surrounding area were found to be contaminated with bacteria, with 14% of surfaces still showing bacteria even after cleaning.
Therefore, the FDA advises not washing raw chicken with water. The CDC also emphasizes the importance of not washing raw chicken, stating that water from the washing process can contaminate kitchen utensils, countertops, and other foods.
To prevent the spread of bacteria causing food poisoning, it is suggested to cook raw chicken directly without washing. Packaged raw chicken has already been sanitized during the manufacturing process, so it can be cooked without additional washing. However, if washing is unavoidable, caution should be taken to prevent water from splashing onto cooking tools or other ingredients.
The Ministry of Food and Drug Safety advises ensuring that water used to wash raw chicken does not splash onto other ingredients or prepared foods, and recommends using separate utensils, such as knives and cutting boards, for different ingredients. Additionally, it is essential to wash hands after handling raw chicken and ensure thorough cooking by heating to a core temperature of 75°C for at least one minute.