Debunking the Myth: Rinsing Poultry Removes Bacteria

Many people believe that rinsing raw poultry before cooking helps remove bacteria. However, this common practice is not only ineffective but also dangerous. In reality, rinsing poultry increases the risk of spreading harmful bacteria like Salmonella and Campylobacter. Let’s explore why rinsing poultry is a bad idea and how it can lead to cross-contamination.

Why Rinsing Poultry Is Risky

Rinsing raw poultry under running water doesn’t remove bacteria effectively. Instead, it can spread bacteria throughout your kitchen, contaminating surfaces and increasing the risk of food borne illness. Water splashing off the surface of raw chicken or turkey can carry bacteria far beyond the sink.

How Bacteria Spread When Rinsing Poultry

  1. Aerosolisation: Water hitting raw poultry can spray bacteria into the air, a process called aerosolisation. Bacteria like Salmonella can travel up to 90 cm (3 feet) from the rinsing area, contaminating kitchen surfaces and utensils.
  2. Contaminating the Sink: Rinsing poultry contaminates the sink, drain, and surrounding areas. Even after rinsing, bacteria can linger, potentially spreading to other food items washed in the same sink if it’s not properly cleaned.
  3. Water Splash back: Splashing water can carry bacteria onto countertops, cutting boards, and even clean dishes near the sink. Contaminated sponges or towels used for cleaning can further spread bacteria around the kitchen.

The Difference Between Rinsing Poultry and Rinsing Fruits

Rinsing fruits and vegetables helps remove dirt, pesticides, and bacteria from their surfaces. This works because their skins act as natural barriers that are easier to clean. However, poultry has a more porous surface, and rinsing won’t remove bacteria from its crevices. The only way to kill harmful bacteria on poultry is by cooking it to the correct internal temperature.

Safe Handling of Raw Poultry

To ensure food safety, avoid rinsing raw poultry. Instead, focus on these safe handling practices:

  1. Cook Poultry Thoroughly: Use a food thermometer to ensure the internal temperature reaches 75°C, which kills harmful bacteria.
  2. Prevent Cross-Contamination:
    • Avoid touching other foods or surfaces when handling raw poultry.
    • Use separate cutting boards and utensils for poultry.
    • Wash hands thoroughly with soap for at least 20 seconds after touching raw poultry.
  3. Proper Cleaning and Sanitising: Clean all surfaces, utensils, and equipment with hot, soapy water and disinfectant after handling raw poultry. In commercial kitchens, use dedicated detergents and sanitisers.
  4. Store Poultry Correctly: Keep raw poultry in sealed containers in the bottom of the fridge to avoid contaminating other foods.

Conclusion

The belief that rinsing poultry makes it safer to eat is a dangerous myth. Rinsing raw chicken or turkey only spreads harmful bacteria like Salmonella, contaminating your kitchen and increasing the risk of foodborne illness. Instead, focus on cooking poultry thoroughly and practising safe handling, cleaning, and storage methods. By adopting these practices, you’ll reduce the risk of food borne illness in both home and commercial kitchens.