Should You Wash Chicken Before Cooking?

The debate over whether to wash chicken before cooking has sparked a wide range of discussions and opinions from culinary experts, health officials, and everyday cooks. This article explores the reasons behind the recommendation not to wash chicken and provides insights based on extensive experience and training in culinary and food safety.

Government Recommendations vs. Professional Insights

The United States Department of Agriculture (USDA) has advised the public to wash chicken before cooking, implying a belief that the average consumer cannot properly sanitize their kitchen and maintain hygiene. In contrast, professionals in the field, such as those who have served as ServSafe instructors and restaurant workers, recommend against washing chicken due to the risk of cross-contamination.

Cooking raw chicken at the appropriate internal temperature (165°F or 75°C) effectively kills any harmful bacteria, making washing unnecessary. Instead, safe handling practices, such as using separate cutting boards and cleaning surfaces after contact with raw chicken, are emphasized to maintain hygiene.

Personal Experiences and Insights

From personal experience and professional training, it is evident that washing chicken can pose unnecessary risks. The slimy film on the chicken is often removed simply due to cleanliness preferences, but this practice can spread bacteria and increase the risk of foodborne illness. To avoid cross-contamination, it is advisable to wash chicken under running water that does not splash and to thoroughly clean all surfaces and utensils.

Professional Training and Safety

Chefs and culinary professionals like myself are trained in sanitation and safety, and we are aware of the misinformation propagated by individuals without culinary or safety training. Dropping chicken on the floor, selling meat covered in floor dirt or hair, and other unsanitary practices are unfortunately not uncommon in the food industry, especially in supermarkets where they might lack the proper facilities to handle meat hygienically.

Global Perspectives and Hygiene Practices

Travelling to different countries has exposed me to hygiene practices that vary widely. In many parts of the world, including in some first-world and third-world countries, the handling and processing of meat can be less sanitary than in the United States. For instance, in some countries, dead animals are left out where they can be exposed to flies, risking the introduction of maggots and other contaminants.

Even in places like Paris, where seafood and produce are handled with great care, I have observed poor hygiene practices in the sale of meat. Chickens are often left on counters without any cover, and shoppers may even poke unwashed fingers into the meat to test it without washing their hands first. These practices highlight the importance of maintaining high standards of hygiene in food preparation, both in professional settings and in the home.

Conclusion

While the USDA and some government officials recommend washing chicken, it is important to weigh the risks and focus on safer, more reliable methods of hygiene. By avoiding the spread of bacteria through splash and cross-contamination, and by adhering to strict handling and cleaning protocols, we can ensure that our cooking practices are both safe and effective.