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Why You Shouldn’t Wash Raw Chicken?

Do you need to wash raw chicken from the supermarket before cooking? No, it is not. This is because of the bacteria in raw chickens, specifically Campylobacter. Campylobacter is the causative agent of food poisoning. Today’s article explains the bacteria in raw chicken and introduces how to cook raw chicken in detail.

Why shouldn’t raw chicken be washed under tap water in the sink?

In general, you may inadvertently wash your raw chicken at home before cooking. This is because you do not know where and how raw chicken is packaged, so for hygiene reasons, wash it once with clean water before cooking. However, it can be dangerous if the water from washing raw chicken gets on other ingredients such as vegetables or fruits.

This is because Campylobacter, which is parasitic in the intestines of chickens, can contaminate other ingredients through water. Raw chicken sold on the market already undergoes sterilization and washing during the manufacturing process, but washing in water can cause cross-contamination that contaminates food ingredients other than chicken, which can introduce Campylobacter bacteria into the body.

What is the correct recipe for raw chicken?

Campylobacter in poultry, including chickens, will all die if heated for 1 minute above 75 degrees Celsius (24 degrees Fahrenheit). So if you cook it well, there is no risk of infection. If rinsed with water without heating immediately, the water may cross-contaminate other foods.

If you have washed and cooked raw chicken up to now, let’s cook it right away from now on. If you need to wash the raw chicken, wash the other ingredients first, move it to a place where it will not be contaminated, and finally wash and cook the raw chicken.

What are the symptoms of Campylobacter infection?

It is investigated that a quarter of โ€˜food poisoningโ€™ that occurs frequently in summer is infected with โ€˜Campylobacterโ€™. It also accounts for 30% of the bacteria that cause food poisoning in schools. As such, it can be safe from food poisoning even if only Campylobacter is prevented.

Symptoms of Campylobacter infection include abdominal pain, fever, diarrhea, vomiting, and muscle pain. These symptoms can last two to three days. Although Campylobacter can be transmitted through livestock food, it can also be transmitted through unsterilized water.

Once again, in order not to be infected with Campylobacter, it is recommended that all foods be heated to 75 degrees Celsius (24 degrees Fahrenheit) or higher for 1 minute before eating.

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