August 23, 2013
“There’s no reason, from a scientific point of view, to think you’re making it any safer,” she says, “and in fact, you’re making it less safe.”
That’s because washing increases the chances that you’ll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We’re talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause nearly 1.9 million cases of foodborne illness in the U.S. each year.
Some studies suggest bacteria can fly up to 3 feet away from where your meat is rinsed — though you can’t necessarily see it.
But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (a thermometer can help — chicken needs to reach an internal temperature of at least 165 degrees Fahrenheit) and keep your utensils and cooking surfaces clean.
Don’t Wash Your Chicken! Germ-Vision Animation
Mar 5, 2013
The NMSU College of Agricultural, Consumer and Environmental Sciences “Brings Science to Your Life” through academics, research, and New Mexico’s Cooperative Extension Service.