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healthy eating: should you wash your chicken before cooking?

research indicates it's a common practice in many communities to wash chicken before cooking — but is this something we should be doing?

by chris arnold
published nov 18, 2022
read time 3 minute read
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read time 3 minute read
join the conversation
is it dangerous to wash your chicken before cooking it?
salmonella is commonly found growing on raw chicken. getty
everyone knows to wash your hands after handling raw chicken because of the risk of salmonella, but what about the chicken itself? does that need to be washed? there is debate around washing the chicken itself before cooking. research from drexel university in philadelphia found that washing chicken before cooking is a common practice in various communities. proponents say rinsing poultry off in the sink, or using soap or even vinegar to disinfect the meat, before putting it on the pan reduces the risk of salmonella.

should we be washing chicken?

put simply — no.
drexel researcher jennifer quinlan, who conducted the study, says there isn’t really any benefit to washing chicken before cooking it.
“it does not get rid of the bacteria, it doesn’t kill the bacteria,” quinlan says. “however, there is a chance that it will spray the bacteria.”
drexel even set up what it calls an official “don’t wash your chicken” website, with information and facts around the dangers of washing chicken.
the best way to keep chicken safe, according to this website, is to keep chicken in the package until ready to cook, and then transferring it directly to the pan or baking dish. then, wash your hands and any tools or surfaces that touched the raw chicken.

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health canada recommends cooking pieces of chicken (thighs, breast, chicken strips) to an internal temperature of at least 74°c (165°f), and whole chicken to an internal temperature of 82°c (180°f). this should kill the most common pathogens found on chicken.

where did the idea of washing chicken come from?

traditionally, there may have been a need to wash chicken as it didn’t always come perfectly processed in sterile shrink wrap.
“fifty to 75 years ago, chicken was processed differently,” quinlan explained to inverse. “maybe you did need to wash something off — maybe there were still feathers there or something.”
the modern culprit could also be the 2001 edition of mastering the art of french cooking: volume 1. the 40th anniversary edition of the book, originally published in 1961, included some distinct information about chicken cleanliness.
“because commercially raised chickens, on the whole, are packed in a communal tub of ice at least during part of their processing, it is probably wise to give them a thorough washing and drying before storing or cooking — just to be on the safe side,” the book reads.
the author, julia child was among the most famous chefs on earth and was considered a mainstay for many home cooks. her influence has had considerable sway on at-home cooking practices.
powered by
canadian society for exercise physiology
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what does salmonella do?

salmonella is a bacteria that can disturb the intestinal tract, according to mayo clinic. the bacterium is usually spread through animal feces, and humans usually become infected through contaminated food or water.
individuals who have been exposed to the bacteria may develop diarrhea, fever, and stomach cramps within eight hours to three days, although most people without other health concerns can get over the infection in a few days without medical treatment.
the dangers of salmonella come from dehydration due to diarrhea and potential complications if the infection spreads outside of the intestines.

how should i be prepping my chicken?

the most important part of cooking chicken is mitigating cross-contamination.
it is recommended to use a separate cutting board for chicken, or to wash it thoroughly before using the board for other foods. the same goes for knives, bowls, or anything else that may come into contact with raw meat. cooks should also wash their hands thoroughly after handling the meat.
it is best to avoid cutting chicken on a wooden cutting board, since wood and other porous materials can actually absorb the raw chicken juice and spread it long after you’ve finished cooking.
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salmonella is not exclusively related to chicken. earlier this year, more than 100 people across five provinces were infected after eating contaminated frozen corn.
chris arnold is a toronto-based writer.
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