Overview

There has long been debate over whether you should wash raw chicken. Major bodies like the World Health Organisation and the USDA Food Safety and Inspection Service advise against it. Washing poultry under running water can spread bacteria through splashes, contaminating kitchen surfaces, utensils, and nearby food. However, in many Indian households, washing chicken remains a common practice—especially when meat from local butchers may contain visible dirt, blood, feathers, or debris.

Addressing this, food safety officer Ahana Nazar Hafis explains that routine washing is unnecessary and risky. But in cases where visible contamination exists, she suggests a safer approach.

When and How to Wash Chicken Safely

If you must clean chicken due to visible dirt:

• Avoid washing under running tap water
• Submerge the chicken in a bowl of still water
• Handle it gently to prevent splashing
• Wear gloves while cleaning

Splashes from running water can spread bacteria up to a metre, increasing the risk of cross-contamination across your kitchen.

What Actually Makes Chicken Safe

Washing does not kill bacteria—only proper cooking does. Always cook chicken to an internal temperature above 75°C to ensure safety.

After handling raw chicken, clean and sanitise:

• The bowl used for washing
• Sink and surrounding surfaces
• Your hands and utensils

The Bottom Line

You don’t need to wash chicken routinely. But if visible dirt is present, clean it carefully without splashing. Food safety isn’t about habit—it’s about handling food the right way for the situation.