Washing raw chicken is something many people do regularly, but now doctors are warning that it can actually do more harm than good. “Just because people have survived washing chicken doesn’t mean it’s safe and harmless,” warned Dr. Samuel Choudhury. “Not everyone exposed to bacteria in their food may be as lucky,” he added. Research has found that people who wash raw chicken in their kitchen sinks end up transferring harmful bacteria, including salmonella, to other foods. A study conducted by the USDA found that individuals were putting themselves at risk by washing or rinsing raw poultry because of cross contamination that occurs when raw meat juice spreads around the sink through splashing water. The second mistake people make is not washing their hands thoroughly or for long enough after handling raw meat or poultry. One of the best ways to handle raw chicken from the supermarket or butcher is by blanching it in boiling water. If you decide not to blanch your chicken, you can simply pat it dry with paper towels before cooking. Symptoms of salmonella typically start 6-72 hours after exposure to the bacteria and usually last 4-7 days. Symptoms include diarrhea, fever, headache, stomach cramps, chills, nausea and vomiting.
