No bathing: rinsing raw chicken can do more harm than good (Image: snowpea&bokchoi)
Somewhere there’s a vegan flipping through Eating Animals and peacefully enjoying a veggie burger.
Just days after the Canadian Food Inspection Agency warned the country about pathogen-laden sausages and deli meats, the Toronto Star steps up to tell us that washing raw chicken—that first step in pretty much any chicken recipe—is a great way to increase one’s chances of contracting food poisoning. The reason, explains the British Food Standards Agency, is that more than half of raw chicken contains bacteria that cause food poisoning and washing the meat just spreads the bacteria around the kitchen. The best way to combat the bacteria is to cook it to death, so better to put that chicken sashimi on the backburner. Literally.
• Stop washing raw chicken, food agency advises [Toronto Star]
You should always assume chicken contains pathogens. Always rinse your meat, but also clean your sink after you rinse it! I mean don’t be stupid. Rinse with hot water, use dish soap to wash the sides of your sink and any tools you use, including the taps and your hands. It’s really not rocket science.
August 5, 2010 at 4:03 pm | by PhilMaybe if we stopped eating battery raised mutant chicken and ate organic free range we wouldn’t have to worry so much about disease.
August 5, 2010 at 4:52 pm | by mattagascarIn response to the comment by mattagascar, there are good reasons to eat organic chicken but avoiding pathogens is not one of them. You should assume your organic chicken is just as disease ridden as the grocery store brand.
August 5, 2010 at 7:59 pm | by SaraThanks Sara, but the only assumption that I’ll make is that you have no idea what you’re talking about. I’ve eaten fresh organic chicken cooked pink and I’m still here to tell the tale.
August 6, 2010 at 10:41 am | by mattagascarI agree with Sara on this – mattagascar, you are just lucky not to have become sick after eating uncooked chicken. The fact that I could walk across the 401 blindfolded and survive doesn’t necessarily mean that it’s a smart thing to do.
August 8, 2010 at 5:05 pm | by NormIn your case Norm, maybe it is.
August 9, 2010 at 10:43 am | by mattagascarLOL – you TL readers crack me up.
August 10, 2010 at 7:32 am | by WBHey mattagacar enjoy your pork tartar,from pigs raised by brain dead nuns,in the hills of Tibet.
August 10, 2010 at 9:17 am | by fat chanceOpinions are like assholes …………everyone has one.
Actually, mattagascar is right on this one. While we should always be careful, it’s a well researched fact that factory farmed chickens carry more bacteria and disease than organics. Like you don’t get salmonella poisoning from home-raised chickens’ eggs, you are far less likely to get sick from organically raised chickens. The environment in which they are raised simply doesn’t create the conditions ripe for bacterial spread the way factory farming does.
August 10, 2010 at 10:12 am | by ChadMaybe we should all just become vegetarian and avoid the problem all together.
August 10, 2010 at 10:22 am | by JakeMy mother has washed her chicken all her life. I too have gotten into the habit of doing the chicken scrub. I can’t say I’ve ever gotten sick on my own cooking or mom’s. The key is to clean the work space after with a good wash down of the sink. Un-washed chicken is slimy.
August 10, 2010 at 10:54 am | by TazYou should have mentioned that people always wash their hands.
If I handle meat at home I always wash my hands with antibacterial soap.
Too many people in restaurants,foodservice and at home do not wash their hands often enough.
Another tip is to use a food thermometer to make sure your food is at the correct temperature.
August 10, 2010 at 5:43 pm | by Prettytastyreviews blogspotI have a chart on my fridge with the temps for all meats!
Wash chicken with food grade hydrogen peroxide. Then clean your sink with the same.
August 11, 2010 at 1:06 pm | by JoJoi hope you’re kidding about the hydrogen peroxide. you shouldn’t be eating anything that needs to be deemed “safe” by using chemicals.
i used to buy grocery store meat, but soon realized, why don’t i just eat less meat, and when i do, its going to be the good, organic, free range, etc, stuff.
it tastes better, but i sometimes still wash my chicken (unless its pretty dry and clean already which is usually the case when i go to a reputable butcher), then pat it down dry, and wash everything thoroughly with hot water from a kettle.
August 13, 2010 at 12:37 pm | by jltChickens…..if you are washing anything put a tbsp of javex in the water, otherwise you are cross-contaminating. In restaurants that is a protocol, whether it is followed or not is another thing, but its wise….chicken tartar, not a good idea.
August 17, 2010 at 10:26 am | by patricia parker