Should you wash raw chicken?

What the science finds and safer kitchen steps

Studies show washing raw chicken can spread harmful bacteria beyond the sink, so the routine many of us learned as a food‑prep habit now does more harm than good in most kitchens. When you rinse or rub poultry under running water, droplets can carry Campylobacter, Salmonella, and other bacteria to countertops, utensils, and nearby foods. Those invisible splashes are the primary reason food‑safety researchers and public‑health agencies discourage washing poultry.

That said, the actual risk to any household depends on how you handle food. Careful cooks who wash a cutting board, immediately sanitize counters, and thoroughly wash hands and tools after contact reduce cross‑contamination risks—but those extra steps are easily skipped in real life. Because ordinary kitchen routines often allow bacteria to travel, not washing is the simpler, safer default.

Practical, evidence‑based alternatives

• Use a paper towel to pat the chicken dry when a recipe calls for dry skin—discard the towel immediately.
• Cook to a safe internal temperature using an instant‑read thermometer; heat kills bacteria even if they were present.
• Keep raw poultry separate from ready‑to‑eat foods while shopping, storing, and prepping.
• Clean and sanitize surfaces, sinks, and utensils that touch raw chicken; wash hands thoroughly with soap and water.

Why it matters

Stopping the habit of rinsing poultry reduces the chance that bacteria will spread through your kitchen and onto foods you won’t cook. Relying on good hygiene and proper cooking temperatures is a more reliable way to prevent foodborne illness. If you still feel compelled to rinse for appearance, remember that drying and careful sanitation afterward must be strictly observed to avoid undoing the benefit.