A long-standing kitchen habit is now being challenged by health experts: washing raw chicken may actually do more harm than good. According to Dr Rahul Chawla, a neurologist trained at AIIMS New Delhi, rinsing chicken under running water can increase the risk of spreading harmful bacteria rather than eliminating it.
Many people instinctively wash chicken to remove visible residue such as blood or dirt, assuming it improves hygiene. However, the real concern lies beneath the surface. Raw chicken often contains bacteria like Salmonella and Campylobacter, which are known to cause gastrointestinal infections even in small amounts.
Dr Chawla explains that washing chicken does not remove these microorganisms. Instead, water splashes can spread bacteria across your kitchen—onto countertops, utensils, sinks, and even nearby food items. This cross-contamination significantly raises the risk of infection.
Health authorities, including global food safety organisations, advise against washing raw poultry for this reason. Cooking chicken thoroughly at the right temperature is the only effective way to kill harmful bacteria.
That said, in countries like India where freshly cut meat is common, some pieces may contain feathers, bone fragments, or clotted blood. In such cases, it is better to trim off unwanted parts or gently wipe the chicken with tissue paper rather than rinsing it under a tap.
For those who still prefer washing, experts recommend doing it carefully in a bowl of water to avoid splashing, followed by thorough cleaning of hands, utensils, and kitchen surfaces.
Ultimately, the safest approach is to focus on proper handling and cooking rather than washing. Good kitchen hygiene and adequate cooking temperature are far more effective in preventing foodborne illness.
