Washing chicken in water can increase risk of Salmonella, US doctor explains what you should do

Raw chicken normally has salmonella, campylobacter, and a bunch of other bacteria (Image: Canva)

• Washing raw chicken increases risk of Salmonella due to cross-contamination
• Cooking chicken to 165°F is the safest way to kill bacteria
• Lime and vinegar do not effectively remove pathogens from raw chicken

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Washing raw chicken under running water is a common practice in many households. It is considered the safest way to clean and cook chicken. However, studies show that this practice increases the risk of Salmonella infection rather than reduces it.

This was recently confirmed by Dr Myro Figura, a US-based anaesthesiologist, who reacted to a video in which a woman is seen cleaning her chicken under tap water in the sink, using a dishwasher and bleach. Dr Figura called it “very concerning” and explained why chicken should never be washed before cooking.

The first reason the doctor cited is cross-contamination. Washing the chicken causes water splashes that spread the bacteria to nearby utensils and clothes. “Raw chicken normally has salmonella, campylobacter, and a bunch of other bacteria. When you wash it, you’re literally spraying that bacteria all over your kitchen and these droplets travel 2 to 3 feet away from the sink,” Dr Figura cautioned.

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Moreover, it doesn’t help to wash, as the bacteria doesn’t go away. The doctor added, “Even if you wash it, it still doesn’t remove that bacteria because it is tightly adherent to the muscle fibres of that chicken. You’re literally making a mess for no reason. But cooking it to 165 degrees Fahrenheit kills everything. Just cook it. And the bleach on the chicken that has got to be trolling.”

Many social media users reacted to the comment, with most wondering if cooking would be sufficient. A user wrote, “I use vinegar & lime…takes the “sliminess” away from the chicken and the cloudy debris from the water until it runs clear. I don’t care. I always clean my counters with antibacterial spray after cooking.”

However, studies show that even the use of lime and vinegar is ineffective in removing pathogens. Instead, it increases the risk of bacteria both in the wash water and on the chicken and potentially causes foodborne illness.

Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis.