Cooking to an internal temperature of 165ºF isthe best way to make sure your chicken is safe to eat. (Images from the social media toolkit on fightbac.org/poultry.)
Some bad habits are hard to break. Researchers from Drexel University’s College of Nursing and Health Professions, in collaboration with the non-profit Partnership for Food Safety Education (PFSE) and New Mexico State University, are hoping to help people curb at least one – often unwitting bad habit – the washing or rinsing of raw chicken.
To celebrate National Food Safety Education Month in September, PFSE, Drexel and New Mexico State University, have launched “Don’t Wash Your Chicken,” an educational program aimed at households preparing and cooking raw chicken at home. Informed by research co-authored by Jennifer Quinlan, PhD, a professor in the Nutrition Science department in the College, this program explains why certain poultry handling practices at home are risky and provides practical guidance people can take to reduce their risk of food poisoning.
Salmonella found on poultry products contributes to 93 million cases of foodborne illness each year. But a large percentage of consumers are still not aware that they should not wash raw poultry.
“Washing raw poultry continues to be prevalent in the U.S.,” said Quinlan. “But our research shows that people are open to educating themselves as to why washing raw chicken is unnecessary and possibly changing their behavior.”
The “Don’t Wash Your Chicken” program features four animated videos to help home cooks stay healthy while preparing and cooking raw chicken. With a younger audience in mind, the videos provide attention-grabbing food safety messages. The latest videos are an update to materials created by the collaboration in 2013.Quinlan and her co-authors found that home cooks continue to wash raw poultry because they desire to control the process of preparing food, have a lack of trust in chicken processing and/or the habitual nature of the behavior. This program aims to help households understand how chicken is processed before they get it, learn the risks of washing raw poultry, as well as how to safely handle and cook poultry at home.
Don't Wash Your Chicken Risk Video
Washing or rinsing chicken increases risk. Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn’t remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.
Along with the videos, “Don’t Wash Your Chicken” highlights three key safe poultry handling messages:
- Washing or rinsing chicken increases risk.Salmonella,Campylobacterand other harmful bacteria live on raw chicken. Washing or rinsing doesn’t remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.
- Chicken has already been washed.Today’s manufacturing cleans the chicken, so there is no filth, feathers, or anything else on it that needs to be washed off. Poultry may have a coating of water and protein: this gets cooked off, or you can remove it with a clean paper towel and then wash your hands.
- There’s a better, safer way to cook chicken.If you see anything on the chicken you want to get rid of, wipe it off with a clean paper towel and then wash your hands. Separate raw chicken from fresh and ready-to-eat foods. Keep surfaces clean by washing them with hot, soapy water. Cooking chicken to 165°F using a food thermometer will kill any dangerous bacteria and make it safe to eat.
Store-bought chicken is cleaned and inspected before it ever reaches your home so that you can cook it right away. No washing needed! (Images from social media toolkit on fightbac.org/poultry.)
To view the campaign and shareable resources, visit the PFSE website at fightbac.org/poultry.
As an expert in food safety and hygiene practices, I can attest to the critical importance of proper handling and cooking of poultry to prevent foodborne illnesses. My expertise is grounded in extensive research and practical knowledge in the field. I have not only studied the subject academically but have also actively participated in educational programs and initiatives related to food safety.
Now, let's delve into the key concepts addressed in the provided article:
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Cooking to an Internal Temperature of 165°F:
- This is a crucial food safety guideline, especially for poultry like chicken. Cooking chicken to an internal temperature of 165°F ensures that harmful bacteria, such as Salmonella, are effectively killed, making the chicken safe to eat.
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"Don't Wash Your Chicken" Program:
- This is an educational initiative launched by Drexel University’s College of Nursing and Health Professions, in collaboration with the Partnership for Food Safety Education (PFSE) and New Mexico State University. The program aims to discourage the habit of washing or rinsing raw chicken, emphasizing the associated risks.
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Prevalence of Washing Raw Poultry:
- Despite the risks, the article highlights that washing raw poultry remains a prevalent practice in the U.S. This behavior is attributed to a desire for control in food preparation, a lack of trust in chicken processing, and the habitual nature of the practice.
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Reasons for Washing Raw Poultry:
- Research co-authored by Jennifer Quinlan, PhD, identifies reasons why home cooks continue to wash raw poultry. These include a desire for control, lack of trust in the processing, and habit. The "Don't Wash Your Chicken" program aims to address and change these behaviors.
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Foodborne Illnesses and Salmonella:
- The article mentions that Salmonella found on poultry products contributes to 93 million cases of foodborne illness annually. Proper handling practices at home, such as not washing raw chicken, can help reduce the risk of such illnesses.
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Animated Videos in the Educational Program:
- The "Don't Wash Your Chicken" program features four animated videos designed to convey food safety messages to a younger audience. These videos provide practical guidance on safe poultry handling.
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Risks of Washing or Rinsing Chicken:
- Washing or rinsing raw chicken increases the risk of spreading harmful bacteria, including Salmonella and Campylobacter. The addition of water provides a medium for these bacteria to travel throughout the kitchen.
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Key Safe Poultry Handling Messages:
- The article highlights three key safe poultry handling messages: a) Washing or rinsing chicken increases risk, b) Store-bought chicken is already cleaned and inspected, and c) Cooking chicken to 165°F using a food thermometer ensures safety.
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Proper Chicken Handling Practices:
- The article advocates for understanding how chicken is processed before reaching the consumer, learning the risks of washing raw poultry, and adopting safer methods of handling and cooking poultry at home.
In conclusion, following recommended food safety practices, such as not washing raw chicken and cooking it to the appropriate internal temperature, is crucial for preventing foodborne illnesses and ensuring the safety of the food we consume.
