Washing raw chicken before cooking is a practice that may seem hygienic but which, according to Cristina López de la Torre, Director of the Department of Dentistry and Biomedicine at the European University of Andalusia, can have the opposite effect and increase the risk of spreading bacteria around the kitchen. When tap water comes into contact with raw meat, small droplets can transport microorganisms to countertops, sinks, cutting boards, knives, or cloths, contaminating surfaces without it being possible to see with the naked eye.
Among the bacteria that may be present in raw poultry are Salmonella and Campylobacter, associated with gastrointestinal infections. The risk increases when these bacteria reach foods that will be consumed without being exposed to high temperatures, such as salads, fruits, or bread. Young children, elderly people, pregnant women, and people with chronic diseases or weakened immune systems are among the most vulnerable groups, as an infection can cause severe dehydration and, in the most serious cases, lead to hospital admission.
If it is necessary to remove excess liquid from the chicken, the recommendation is to use disposable kitchen paper, dabbing the meat gently and avoiding splashes. The paper should be thrown away immediately, and hands should be washed thoroughly with water and soap, and all surfaces or utensils that have come into contact with the raw meat should be cleaned and disinfected. It is also important to keep raw chicken away from ready-to-eat foods to reduce the possibility of cross-contamination.
More important than washing the chicken is ensuring it is properly cooked. The specialist recommends that the meat reach approximately 74°C in the center of the piece to eliminate any pathogens. Although washing the chicken may seem like a way to make it cleaner, the practice can spread bacteria to places where they should not be, and what cannot be seen may represent precisely the greatest risk in the kitchen.
