Should You Rinse Chicken Before Cooking?
No, do not rinse raw chicken. The USDA advises against it because rinsing does not remove bacteria but does splash contaminated water onto your sink, counters, and nearby surfaces up to 3 feet away. Cooking chicken to 165°F kills all harmful bacteria. Rinsing increases cross-contamination risk without providing any safety benefit.
Key Takeaways
- Salmonella, Campylobacter, and other bacteria live on raw chicken surfaces.
- Brining chicken involves submerging in [salt](/does-salt-expire) water, which is different from rinsing - the chicken stays contained.
- If you absolutely must rinse (cultural practice), do so very gently and immediately sanitize the entire sink area.
Explanation
Salmonella, Campylobacter, and other bacteria live on raw chicken surfaces. Water cannot wash these pathogens off - they adhere to the meat. When you rinse, water droplets containing bacteria spray onto surrounding surfaces, utensils, and even your clothes. You cannot see this contamination, but it can cause illness if transferred to ready-to-eat foods.
The only way to eliminate bacteria on chicken is heat. Cooking to an internal temperature of 165°F (measured with a meat thermometer in the thickest part) kills Salmonella, Campylobacter, and other pathogens. No amount of rinsing, marinating in acid, or surface treatments replaces proper cooking.
Safe handling practices include keeping raw chicken separate from other foods, using dedicated cutting boards for raw meat, washing hands with soap for 20 seconds after handling raw poultry, and sanitizing any surfaces that contacted raw chicken. If chicken feels slimy or smells off, discard it - these are signs of spoilage.
Things to Know
- Brining chicken involves submerging in salt water, which is different from rinsing - the chicken stays contained.
- If you absolutely must rinse (cultural practice), do so very gently and immediately sanitize the entire sink area.
- The same no-rinse advice applies to other raw meats like beef, pork, and turkey.