A surprising number of home cooks still rinse raw chicken under running water, convinced it washes away dirt, blood, or bacteria and makes the meat safer for cooking. But infectious disease experts, the Centers for Disease Control and Prevention (CDC), the U.S. Department of Agriculture (USDA), and other food safety authorities strongly advise against it—rinsing actually increases your risk of foodborne illness.The key issue is cross-contamination via splashing. When water strikes the wet surface of raw poultry, it generates an invisible aerosol mist of tiny droplets loaded with dangerous bacteria such as Salmonella and Campylobacter. These droplets can propel up to several feet away, landing on kitchen counters, faucets, sink basins, cutting boards, utensils, dish towels, nearby produce, or even your clothes and skin. Once deposited, the bacteria can linger on surfaces for hours—Campylobacter survives up to 4 hours, while Salmonella can persist for up to 32 hours or longer if not properly cleaned.Crucially, water alone does not kill or meaningfully reduce these pathogens. It may rinse off some loose debris or surface slime, but the bacteria cling tightly to the meat and skin, and rinsing simply redistributes them in a wider, harder-to-see contamination zone. Adding household acids like lemon juice, vinegar, or citrus marinades offers no reliable sanitizing effect either—these aren’t potent enough disinfectants for raw poultry and can create a misleading sense of cleanliness.
The only effective way to eliminate these bacteria is thorough cooking. Official guidelines from the CDC and USDA recommend heating chicken to an internal temperature of 165°F (74°C)—use a food thermometer inserted into the thickest part (without touching bone) to confirm. At that temperature, pathogens are destroyed reliably, making the chicken safe regardless of prior rinsing.This matters because poultry is a top source of foodborne illness in the U.S. The CDC estimates that Salmonella alone causes about 1.35 million infections annually, with contaminated chicken contributing a significant portion (around 18-20% in some attributions). Campylobacter adds hundreds of thousands more cases yearly. Many illnesses trace back to home kitchens, where cross-contamination during preparation—often amplified by unnecessary rinsing—is a frequent culprit. USDA studies have shown that even among people who wash chicken, 60% still had detectable bacteria in their sink afterward, and cleaning didn’t always eliminate it. In one observational experiment, 26% of participants who rinsed poultry transferred bacteria to ready-to-eat salad greens.Recent data (including 2025 updates from CDC resources and animations) reinforces the message: raw chicken is ready to cook straight from the package—no pre-washing needed. Skipping the rinse is one of the easiest, most impactful steps to lower your household’s risk.
Here’s the expert-recommended safe handling routine instead:
- Never rinse raw chicken—it spreads germs without removing them.
- Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after touching raw poultry.
- Use a dedicated cutting board for raw meat (plastic or separate from produce boards), and sanitize it immediately after use with hot soapy water plus a disinfectant.
- Clean and disinfect all surfaces, utensils, and sink areas that touched raw chicken or its juices right away.
- Store raw chicken in the fridge on the bottom shelf to prevent drips onto other foods.
- Cook to 165°F (74°C) internal temperature and let it rest a few minutes before serving.
- Avoid letting raw juices contact ready-to-eat items like salads, fruits, or cooked foods.
By ditching the rinse habit (a myth often passed down through family traditions), you’re following evidence-based advice that prevents unnecessary spread of illness-causing bacteria. Small changes like this add up to big reductions in food poisoning risk—protecting you, your family, and guests without extra effort.Sources/Credits: Centers for Disease Control and Prevention (CDC food safety resources, including chicken-specific pages and 2025 updates/animations); U.S. Department of Agriculture (USDA Food Safety and Inspection Service studies on poultry handling and cross-contamination); Cleveland Clinic health guidance (2025). Shared for informational and educational purposes only.
