To rinse, or not to rinse: That is the question.
“The problem is that you can splash, which can cross contaminate,” said Magoulas, noting that the pathogens could land on foods that may not get cooked later or cling to surfaces where they can linger for weeks or even months.
He added, “Washing is not really removing the . You kill when you cook them.” For chicken, the thickest part of the meat should reach 165 degrees before it’s safe to eat, soFor years, both the CDC and USDA have been advising home cooks not to wash or rinse their raw poultry.However, the idea of rinsing chicken is still debated among many pros. TODAYasked several chefs for their take on whether it's ever OK — or even advisable — to wash raw poultry.
"I grew up on a farm in Missouri, and the chickens co-mingled with the pigs and other animals that weren’t the best at keeping up with personal hygiene,” said Summers. “I always wash my chickens to ensure that they’re completely clean with no grit left behind."is also a chicken-washer."I agree that the high temperatures will kill all the germs, but I’m not taking any chances,” said Cookston. “I wash thoroughly before cooking.
“If you buy fresh, skinless chicken breast, it doesn’t need to be washed," Luca Corazzina, executive chef at, said."If you buy chicken from your supermarket that has been sitting in its own blood and juices for a few days, you will probably feel better giving it a quick rinse.” If you are really worried about making sure your poultry is as"clean" as possible, Magoulas did advise a safer method of"washing" the bird. If you want to remove excess sodium , it's OK to soak it in water — so the juices don't splash — and leave it in the refrigerator for no more than two hours before cooking.
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