Should you wash chicken before cooking? Some cooks rinse raw chicken to make it feel cleaner or to remove slime. The habit is common in many homes. Food safety experts advise against it because it raises risk without making food safer.
The short version is clear. Do not wash raw chicken. Water does not kill bacteria. Only heat does. This guide explains why people rinse, what the science shows, what major agencies say, and exactly what to do instead. By the end, any home cook can prep chicken with confidence, avoid cross-contamination, and cook it safely every time. For a structured approach to food safety at home and in kitchens, see our HACCP training. Many cooks still ask, should you wash chicken before cooking? The answer is no.
Should You Wash Chicken? The Pros People Claim
Some home cooks wash chicken for appearance, habit, or smell. These are perceptions, not proven safety benefits. Washing chicken may change what the meat looks like on the surface, but it does not remove dangerous bacteria. Respect family traditions while upgrading the process with safer steps that deliver equal or better results.
Should You Wash Chicken to Remove Slime, Blood, or Debris?
Some rinse to remove fluids or bits from packaging. That surface slime is usually protein-rich juice, not dirt. Any bits or clots can be wiped away with paper towels instead of water. Open packages over a tray or in the sink to contain juices, then pat dry and discard the towels. Rinsing creates droplets that can spread several feet around the sink and onto tools and nearby foods, which raises risk. If you wonder, should you wash chicken for cleanliness, pat it dry instead.
Should You Wash Chicken for Habit or Cultural Reasons?
In many homes and cultures, washing meat signals care and cleanliness. That intent is respected. The safer method is to keep raw juices contained, prevent splashes, and wash hands well afterward. Cleanliness in the kitchen comes from separation, sanitation, and correct cooking temperature, not from rinsing meat. If you ask, should I wash chicken to honor tradition, choose safer prep steps and cook it to a safe temperature.
Should You Wash Chicken to Reduce Odor?
A mild raw poultry scent is normal. A sour, rotten, or sulfur smell means possible spoilage. Do not mask odors by washing chicken. Pat dry, season, and cook promptly if the smell is mild and fresh. If odor is strong or off, discard the chicken. When in doubt, throw it out.
Should You Wash Chicken? The Cons Backed by Food Safety Science
Washing chicken increases the chance of cross-contamination. It does not make food safer. Salmonella and Campylobacter often live on raw poultry. Water cannot kill them. Only heat can. Splashing sends invisible droplets onto sinks, faucets, counters, tools, and nearby foods. That is how kitchens get contaminated. Cooking to 165°F, or 74°C, destroys harmful bacteria. So if you are asking, should you wash chicken to make it safer, the answer is no; cook it properly instead.
For additional background, see the USDA’s overview on washing food and cross-contamination risk in the FSIS guide, Washing Food: Does it Promote Food Safety?
How Washing Chicken Spreads Germs in the Kitchen
Running water plus faucet force pushes bacteria from the meat to the sink, faucet handles, counters, drying racks, dishes, and even clothing. Droplets travel farther than most people expect. The risk spikes if salads, fruit, bread, or clean tools are nearby.
Why Washing Chicken Doesn’t Make It Safer
Water cannot kill Salmonella or Campylobacter. Washing chicken may move some bacteria off the surface, but it also spreads them to the environment. The safe step is heat. Cook chicken to 165°F, or 74°C, and hold it long enough for heat to reach the thickest part. Brining or marinating adds flavor or texture. It is not a safety step.
Washing Chicken Can Create a False Sense of Safety
A washed surface may look cleaner. That false signal can cause someone to relax on handwashing or tool separation. Risk goes up. Hygiene still matters after any contact with raw poultry. Keep raw and ready-to-eat foods separate, clean and sanitize surfaces, and wash hands for 20 seconds.
Washing Chicken Means More Cleanup and More Risk
If someone washes chicken, they must fully disinfect the sink, faucet, nearby counters, and any splashed items afterward. Many people skip or rush this step. The safer path is to skip washing, keep juices contained, then clean and sanitize once prep is done.
Should You Wash Chicken? What International Organizations Say
Across agencies, the guidance is aligned. Do not wash raw chicken. Focus on avoiding cross-contamination and cooking to a safe internal temperature of 165°F, or 74°C. For more on how upstream practices shape safety outcomes, read our overview of animal slaughtering and abattoir systems.
WHO and FAO on Washing Chicken
Follow the Five Keys to Safer Food. Keep raw and cooked foods separate. Wash hands and surfaces often. Cook poultry thoroughly. Washing raw poultry is not advised because it can spread germs in the kitchen. Cross-contamination prevention is the priority.
USDA on Washing Chicken
Do not wash raw chicken. It spreads bacteria around the kitchen. Use a food thermometer. Cook all poultry to 165°F, or 74°C. Refrigerate promptly at 40°F, or 4°C, or below. Thaw in the refrigerator, not on the counter. For a science-based summary and recommendations, review the USDA press release, Washing Raw Poultry: Our Science, Your Choice, and the FSIS explainer on Washing Food: Does it Promote Food Safety?
FDA on Washing Chicken
Do not wash raw poultry. Splashing can spread bacteria to foods, surfaces, and utensils. Focus on clean, separate, cook, and chill. Sanitize contact points after prep. Use a calibrated thermometer to verify internal temperatures.
FSA (United Kingdom) on Washing Chicken
Do not wash raw chicken due to Campylobacter risk from tiny droplets. Keep raw poultry away from ready-to-eat foods. Cook thoroughly and check that the thickest part reaches a safe temperature. Store raw poultry on the bottom shelf in sealed containers.
Health Canada on Washing Chicken
Do not wash raw poultry. Cook chicken to 74°C, or 165°F. Keep raw and ready-to-eat foods separate. Thaw safely in the fridge and store at 4°C, or 40°F, or below. Clean and sanitize all tools and surfaces after handling raw poultry.
EFSA and EU Agencies on Washing Chicken
Across Europe, authorities advise against washing raw poultry. The focus is consistent: prevent Campylobacter and Salmonella illness by avoiding cross-contamination, sanitizing prep areas, and cooking to a safe internal temperature.
What To Do Instead of Washing Chicken
The following steps deliver a clean setup, crisp skin, and safe results. No washing required. Execute each step and verify with a thermometer and proper cleanup. Want hands-on practice with safe prep, sanitizing, and thermometer use? Explore our food safety trainings.
Pat Dry for Browning, Not Washing
Pat the chicken dry with paper towels to remove surface moisture. Moisture blocks browning. Discard towels right away and wash hands. Patting dry does not spray droplets like washing can and improves crisp skin and color when roasting or pan searing. If you wonder, should you wash chicken for crisp skin, patting dry is the move.
Keep Raw Juices Contained
Open packages in the sink or over a rimmed tray. Move the chicken straight to a raw-meat board, pan, or rack. Keep ready-to-eat foods away from the prep zone. Wipe drips right away with paper towels, then sanitize the area.
Use Separate Tools and Boards
Assign one cutting board and knife for raw meat. Assign a different set for produce and bread. Color-coded boards help. If counter space is limited, prep produce first, then raw chicken. Wash and sanitize tools in between.
Wash Hands and Sanitize Surfaces
Wash hands with soap and warm water for 20 seconds after handling raw chicken, its packaging, or the trash. Clean and sanitize the sink, faucet, counters, boards, knives, drawer pulls, and appliance handles. Use a kitchen sanitizer or a diluted bleach solution. Follow label directions. Dry with clean towels or paper towels.
Cook Chicken to a Safe Internal Temperature
Use a food thermometer. Do not guess. Aim for 165°F, or 74°C, at the thickest part, away from bone. For whole birds, check multiple spots, including the breast and thigh. Rest a few minutes for juices to settle, but only after the meat reaches 165°F, or 74°C. If you are thinking, should you wash chicken before cooking, skip it and rely on temperature.
Store Chicken Safely
Keep chicken cold at or below 40°F, or 4°C. Refrigerate or freeze as soon as possible after shopping. Thaw in the fridge, not on the counter. Store raw poultry on the bottom shelf in a leakproof container. Use or freeze by the use-by date.
FAQs About Washing Chicken
Does Washing Chicken Remove Bacteria?
No. Water does not kill bacteria. Washing chicken can spread germs around the kitchen. Cooking to 165°F, or 74°C, is what makes chicken safe, verified with a clean thermometer.
What If the Chicken Looks Slimy or Has a Smell?
Pat it dry, then wash hands and sanitize the area. A mild raw scent is normal. If it smells sour or rotten, do not use it. When in doubt, throw it out. Do not try to fix bad odor by washing.
Is It Ever Okay to Wash Chicken?
Food safety agencies advise against it. If someone still chooses to wash chicken for cultural reasons, keep water flow very low, minimize splashing, and fully clean and disinfect the sink, faucet, and nearby surfaces after. Cooking to 165°F, or 74°C, is required.
Should You Wash Pre-Brined or Marinated Chicken?
No. Move it straight to the pan or rack. Discard leftover marinade. If using it as a sauce, boil it for at least 1 minute. Clean and sanitize any bowls, brushes, or spoons that touched raw marinade.
Do Restaurants Wash Chicken?
Most professional kitchens do not wash raw chicken. They control cross-contamination, cook to safe temperatures, keep stations clean, and use separate tools.
Quick Safety Checklist: Don’t Wash Chicken
- Do not wash raw chicken.
- Do not reuse tools used on raw chicken without washing and sanitizing.
- Do cook to 165°F, or 74°C, and check the thickest part.
- Do wash hands with soap for 20 seconds after handling raw poultry.
- Do sanitize sinks, faucets, counters, boards, knives, and handles.
- Do store chicken cold at or below 40°F, or 4°C, and thaw in the fridge.
- Bonus tip: Clean the thermometer probe between checks.
Bottom Line: Should You Wash Chicken?
Do not wash raw chicken. It raises the risk of cross-contamination and does not make food safer. For crisp skin and safe meals, pat dry, contain juices, keep tools separate, wash hands, sanitize surfaces, and cook to 165°F, or 74°C. Share this guidance with friends and family who still ask, should you wash chicken.
Conclusion: Skip the Rinse, Cook It Right
Water cannot make raw chicken safe. Good habits can. Use separation, sanitation, and a thermometer to verify doneness. For more detail on why washing increases risk, see USDA’s press release, Washing Raw Poultry: Our Science, Your Choice, and the FSIS explainer on Washing Food: Does it Promote Food Safety?. Build a simple habit: skip the rinse, cook it right, and enjoy safely.