I am a freak when it comes to safely handling raw poultry. I wear disposable gloves, bleach all surfaces the raw poultry might have touched, including spaces a splatter of juice might have reached, and bleach the sink after I pour any raw juices down the drain. I’m also extremely cautious with utensils and dishes that touch the raw poultry, making sure I don’t reuse anything that came in contact with the poultry. And I’ve always rinsed the poultry before cooking.
I guess it’s because I grew up watching my mom clean and prep chicken and turkey by pulling out the bag of giblets from a whole bird, rinsing it well under cool water, and then patting it dry. And so I did too. But recently I’ve been reading more and more reports on how rinsing poultry could actually spread more harmful bacteria than not rinsing.
According to the USDA, rinsing poultry can spread harmful bacteria around the kitchen and the CDC recently took to Twitter to spread the word. According to the Centers for Disease Control and Prevention, 1 in 6 Americans are sickened from a foodborne illness every year. Salmonella, the pathogen that’s found in uncooked eggs and poultry, is the second leading pathogen to cause domestically acquired (food made in your home) foodborne illness.
The best way to kill germs? Just cook the meat properly. Your turkey or chicken should register 165 degrees in the thickest part of the breast and the innermost part of the thigh.
Bottom line, rinsing poultry doesn’t actually make a difference with the bird itself, it’s the germs you spread when rinsing. Because chicken is naturally glossy with a slightly slimy texture, I will continue to rinse my birds. Just a preference. And, because I take safety precautions, I won’t worry about making anyone sick.
Here’s some really great information on poultry safety, which is worth the quick read as the holidays are upon us and there will be lots of turkeys roasting in ovens.
www.cdc.gov/foodsafety/chicken.htmsa