Stop washing raw chicken: Delhi cardiologist warns tap water spreads germs

Washing raw chicken under the kitchen tap actively spreads dangerous germs across counters, utensils, and nearby food. Delhi cardiologist Dr Alok Chopra issued this warning in an Instagram post on September 30.

The Germ Spread

When raw poultry goes under running tap water, droplets bounce off the slick surface and turn into fine aerosols. These microscopic splashes carry harmful bacteria like Salmonella and Campylobacter onto sinks, cutting boards, and open salads.

Safe Cooking

Running water, vinegar, or lemon juice cannot sanitize raw meat. High heat is the only method that kills harmful bacteria and makes chicken safe to eat. Dr Chopra recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit, which is around 74 degrees Celsius. Cooks should take the meat straight from the package to the pan without any rinsing.

Kitchen Steps

Anyone handling raw poultry should pat it dry with a paper towel if it is too moist, then throw the towel in the trash. Cooks must wash their hands thoroughly with water and clean any touched surfaces right away. Using dedicated cutting boards and sanitizing knives and countertops keeps the prep area safe.

Context

Food safety experts often remind home cooks that washing raw meat increases the risk of cross-contamination in domestic kitchens. Proper cooking temperatures remain the primary defense against foodborne illnesses caused by poultry.