Why washing chicken can increase Salmonella risk, not reduce it
Washing raw chicken can actually increase the risk of Salmonella infection by spreading bacteria through water droplets. Studies show a significant percentage of sinks and even ready-to-eat foods become contaminated after rinsing poultry. To ensure safety, prepare uncooked foods first, thoroughly clean all surfaces, and cook chicken to an internal temperature of 74°C.
Washing raw chicken can actually increase the risk of Salmonella infection by spreading bacteria through water droplets. Studies show a significant percentage of sinks and even ready-to-eat foods become contaminated after rinsing poultry. To ensure safety, prepare uncooked foods first, thoroughly clean all surfaces, and cook chicken to an internal temperature of 74°C.
