Why washing raw chicken is a dangerous kitchen mistake

Chicken remains one of the most widely eaten and budget-friendly protein sources across the globe. Yet many home cooks still follow an outdated—and risky—practice: rinsing raw poultry before cooking. New figures reveal that over half of adults who prepare whole birds continue this habit, despite warnings from food safety experts.

Studies show that 51% of people cooking a whole chicken, 48% handling skin-on cuts, and 44% using pre-cut pieces still wash the meat under running water. But health authorities, including Rospotrebnadzor, the U.S. and EU food safety agencies, all advise against it. The reason is simple: splashing water spreads harmful bacteria like Campylobacter, which causes up to half of all poultry-related food poisonings.

Washing raw chicken in the sink creates tiny droplets that can land on countertops, utensils, and even nearby food. This cross-contamination turns the kitchen into a hazard zone. Instead, experts stress the importance of keeping raw meats separate—using dedicated knives and cutting boards—and washing hands thoroughly after handling them. The safest way to handle poultry is to cook it properly. Meat, fish, and chicken must reach an internal temperature of 75°C (167°F) to kill dangerous microorganisms. Freshness also matters, as spoiled raw meat increases the risk of illness. But no amount of rinsing makes poultry safer—only good hygiene and correct cooking do.

Avoiding the habit of washing raw chicken is a key step in preventing foodborne illness. By following strict hygiene rules and ensuring meat is fully cooked, households can reduce the risk of spreading bacteria. Health officials continue to urge cooks to skip the rinse and focus on safe preparation instead.