Washing Raw Chicken Before Cooking Can Increase The Risk Of Food Poisoning (See Why)

Washing raw chicken before cooking can increase the risk of food poisoning due to the Campylobacter bacteria.

Water splashes from washing chicken under a tap can spread microscopic organisms to hands, work surfaces, Clothing and kitchen equipments. 

Water beads can travel more than of 50 cm in every direction. Just a couple of Campylobacter cells are needed to cause food poisoning.

 Campylobacter is the most widely recognized reason for food poisoning in the UK.

Most cases of campylobacter infection come from poultry. Recent studies have shown that more than 50% of chicken sold in the UK carries the bacteria. Campylobacter poisoning can cause stomach pain, severe diarrhea and sometimes vomiting for 2 to 5 days.

How to prevent Campylobacter poisoning 

1. Cover and refrigerate raw chicken

 Cover the raw chicken and store it in the bottom of the refrigerator so that the juices cannot run over and contaminate other foods. 

2. Do not wash raw chicken 

Cooking will kill all bacteria, including campylobacter. Washing chicken can spread germs by splashing. 

3. Wash used utensils 

Wash and clean all utensils, cutting boards and surfaces used to prepare raw chicken thoroughly. Afterwards wash your hands thoroughly with soap and warm water after handling raw chicken. This helps stop the spread of campylobacter. 

4. Cook the chicken well 

Make sure the chicken is steamed very well before serving. Cut the thickest part of the meat to make sure it is steamed without pink meat and that the juices are clear.

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