Back in my grandmother’s day, raw chicken and other poultry were always washed in the sink and then soaked in saltwater before cooking. Soaking the poultry in saltwater—also known as brining—was the method used to drain blood from the poultry. A secondary benefit of the brine was a more flavorful and tender piece of chicken. So, what could be wrong with this preparation method?
According to the U.S. Department of Agriculture (USDA), the common practice of washing raw poultry before it’s cooked puts you and your family at risk for foodborne illness. When washing raw chicken in the sink, there is a risk of bacteria being left in the sink, scattering on kitchen countertops and nearby food.
In a recent study, the USDA found 60% of people who washed raw chicken before cooking it had bacteria in their sink. Even more concerning is that 14% still had bacteria in their sinks after they attempted to clean the sink. More than 25% of participants who washed raw poultry transferred bacteria from that raw poultry to their ready to eat salad lettuce.
“The public health implications of these findings should be of concern to everyone,” Dr. Mindy Brashears, the USDA’s Deputy Under Secretary for Food Safety, said in a press release.
“Even when consumers think they are effectively cleaning after washing poultry, this study shows that bacteria can easily spread to other surfaces and foods. The best practice is not to wash poultry.”
The results of the study showed how easy bacteria could be spread when surfaces are not effectively cleaned and sanitized. People with health problems or who take medicines that weaken the body’s ability to fight harmful bacteria and sickness are at greatest risk of foodborne illness. This includes, for example, people with diabetes; liver or kidney disease; HIV/AIDS; autoimmune diseases; organ transplants; and people receiving chemotherapy or radiation therapy.
The USDA is recommending three easy options to help prevent illness when preparing poultry, or meat, in your home.
1. Prepare Noncooked Food First
Significantly decrease your risk by preparing foods that will not be cooked, such as vegetables and salads, BEFORE handling and preparing raw meat and poultry.
2. Sanitize Hands, Sinks, And Countertops
Thoroughly clean and sanitize ANY surface that has potentially touched or been contaminated from raw meat and poultry, or their juices.
Of the participants in the study that did not wash their raw poultry, 31% still managed to get bacteria from the raw poultry onto their salad lettuce. This high rate of cross-contamination was likely due to a lack of effective handwashing, and contamination of the sink and utensils.
Clean sinks and countertops with hot soapy water and then apply a sanitizer. Wash hands immediately after handling raw meat and poultry. Wet your hands with water, lather with soap and then scrub your hands for 20 seconds.
3. Use A Food Thermometer
Destroy any illness-causing bacteria by cooking meat and poultry to a safe internal temperature as measured by a food thermometer.
- Beef, pork, lamb, and veal (steaks, roasts, and chops) are safe to eat at 145°F.
- Ground meats (burgers) are safe to eat at 160°F.
- Poultry (whole or ground) are safe to eat at 165°F.
Washing, rinsing, or brining meat and poultry in saltwater, vinegar or lemon juice does not destroy bacteria. If there is anything on your raw poultry that you want to remove, pat the area with a damp paper towel and immediately wash your hands.
“Please keep in mind that children, older adults, and those with compromised immune systems are especially at risk. Washing or rinsing raw meat and poultry can increase your risk as bacteria spreads around your kitchen, but not washing your hands for 20 seconds immediately after handling those raw foods is just as dangerous,” Administrator Carmen Rottenberg of USDA’s Food Safety and Inspection Service (FSIS), said in a release.
The U.S. Centers for Disease Control and Prevention estimates that millions of Americans are sickened with foodborne illnesses each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.
Constance Brown-Riggs, is a registered dietitian, certified diabetes educator, national speaker and author of the Diabetes Guide to Enjoying Foods of the World, a convenient guide to help people with diabetes enjoy all the flavors of the world while still following a healthy meal plan. Follow Constance on social media @eatingsoulfully