Washing raw chicken spreads bacteria—skip the rinse, cook it right

Delhi cardiologist Dr Alok Chopra warns that washing raw chicken before cooking spreads harmful bacteria like Salmonella and Campylobacter around the kitchen, making it less safe. He advises skipping the rinse entirely. Chopra explains that water droplets splash contaminated aerosols onto sinks, counters, utensils, and nearby foods, while heat is the only effective sanitizer. He recommends cooking chicken to an internal temperature of 165°F (74°C) to kill bacteria. The doctor suggests taking chicken straight from package to pan, patting dry with paper towels if needed, and washing hands and surfaces thoroughly afterward. His advice challenges traditional rinsing habits, emphasizing proper cooking over water cleaning.