When you buy chicken, unless you use it right away, you probably store it in the freezer. After thawing it, you may rinse the chicken off before seasoning and cooking it. Several considerations affect your decision to cook chicken washed or unwashed. The biggest factor should be food safety and your health, as well as that of your family.
Bacteria Found on Chicken
Several food-borne bacteria lead to intestinal illness, including campylobacter jejuni. This bacteria is a common cause of diarrhea in those who eat contaminated foods. Preparing chicken and cooking it properly can reduce the likelihood of infection. Salmonella enteriditis, which is found in the intestinal systems of poultry, livestock, cats and dogs, leads to potentially serious intestinal illness. This particular strain is one of about 2,000 and is usually associated with shelled eggs and poultry. Listeria monocytogenes was recognized as causing foodborne illness as early as 1981. An infected person can transmit the bacteria to chicken if he does not wash his hands after using the restroom. This bacteria can be destroyed by cooking.
Cross-Contamination
According to the USDA, washing raw chicken before cooking it is not recommended. If bacteria are present in the poultry, they can be spread to other surfaces, foods or utensils by washing it. This process, called cross-contamination, can cause illness in those who eat the contaminated foods. Soaking chicken also does not destroy bacteria; the only thing that kills bacteria is cooking the meat.
Preventing Contamination
Preventing contamination on raw chicken is more important than washing the poultry, states the website Foodreference.com. Take healthy food-handling practices seriously and use them every time you prepare a meal. Keep chicken cold until you are ready to season and cook it; wash your hands with warm water and soap before you begin preparing a meal; use separate utensils to prepare meat and other foods, such as vegetables ---- this includes cutting boards and knives. Never partially cook chicken, then "hold" it at a lowered temperature. Bacteria is not destroyed and, in fact, can grow if you use this practice, according to the USDA.
Safe Handling Practices
While food-borne bacteria can be present in raw chicken, taking some steps, from buying to preparing the chicken, can reduce your risk of exposure and illness, reports Tara Parker-Pope in "The New York Times." These measures include placing the package of chicken into a new produce bag ---- bring an extra bag with you when you leave the produce department; selecting chicken that is securely wrapped and placed at the bottom of the refrigeration case, where the temperature is coldest; planning your shopping route so you stop at the meat department last; storing the chicken at home in the refrigerator at a temperature of 40 degrees F or below ---- freeze the chicken if you will not be using in within two days; thawing frozen chicken on a plate in the refrigerator, still packaged; or thawing it on a plate in the microwave oven; cooking the chicken to a minimum of 165 degrees F. Never leave frozen chicken on a kitchen counter to thaw because the temperature is too warm and bacteria grow quickly in warmer temperatures.
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