Why Is Washing Raw Chicken Not Recommended?

Washing raw chicken under running water is not recommended because the water does not kill bacteria on the chicken's surface. Instead, droplets can splash bacteria onto the sink, counter, and nearby surfaces. This can create a false sense of cleanliness while increasing the risk of food poisoning.

Why doesn't washing solve the problem?

Bacteria commonly found on chicken, such as Salmonella and Campylobacter, are neutralized only by cooking to a sufficiently high temperature. Washing with water does not reduce their numbers; it only carries them from the meat's surface to other parts of the kitchen. Droplets from washing chicken under the tap may be too small to see, but can spread 50–80 centimeters from the sink. A dish sponge, vegetables on the counter, or uncovered bread within that distance can be cross-contaminated.

What is the correct approach?

Most food-safety organizations recommend cooking raw chicken without washing it. The chicken's internal temperature should reach at least 74°C / 165°F to neutralize nearly all harmful bacteria on the surface and inside. Wash the cutting board, knife, and hands used to prepare the chicken with hot, soapy water immediately after they touch raw meat; this is a real hygiene measure that replaces washing the chicken. Using a separate cutting board for raw chicken and keeping it apart from the board used for vegetables or cooked food greatly reduces the risk of cross-contamination.

To minimize splashing when removing the chicken from its packaging, the package can be opened in the sink rather than directly on the counter. This small change reduces the chance of splashes reaching nearby surfaces. Marinade has also been in contact with raw meat, so do not pour the same liquid over cooked chicken. It can be reused only after boiling, or it should be discarded.

Chicken packaging from the supermarket may leak slightly during transport. For that reason, put raw chicken in a leakproof container or sealed bag and store it on the refrigerator's bottom shelf, below other food, so any leak cannot drip onto other foods. Some cooks recommend patting chicken dry with a paper towel before cooking; this is a separate practice from washing with water and removes surface moisture to help the meat brown better.

The advice does not vary from country to country: food-safety authorities in the United States, England, and Türkiye nearly all share the same recommendation to cook raw poultry without washing it. The same rule applies to other poultry, such as turkey and duck. Since these carry similar bacterial risks, the recommendation applies to raw poultry in general, not only chicken. Frozen raw chicken should also be thawed completely in the refrigerator first, then cooked without washing. Trying to wash it while it thaws is unnecessary and carries the same splashing risk.