Should You Wash Chicken Before Cooking? UNAM Experts Weigh In

MEXICO CITY (apro).— In many households, rinsing raw chicken under running water is often considered an essential step before cooking. However, the National Autonomous University of Mexico (UNAM) has indicated that this practice, rather than being hygienic, poses a health risk by facilitating cross-contamination.

Experts from the General Directorate for the Dissemination of Science at the university have pointed out that washing poultry does not remove the bacteria that are present on it. Instead, the water pressure can cause these microorganisms to spread around the kitchen, contaminating sinks, utensils, cutting boards, and even other nearby foods that will not be cooked.

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The Hidden Danger of Cross-Contamination

Raw chicken can carry bacteria such as Campylobacter, Salmonella, and Staphylococcus aureus. These organisms naturally reside in the digestive tracts of birds and, while they do not harm the birds, they can cause gastrointestinal infections in humans if consumed.

Jorge Francisco Monroy López, a faculty member at the Faculty of Veterinary Medicine and Zootechnics at UNAM, clarified in a publication of UNAM Global that these bacteria can also be found in other commonly consumed animals like pigs and cows. The risk arises when these pathogens contaminate surfaces and other foods during slaughter, transport, sale, or preparation at home. This process is known as cross-contamination and is a leading cause of foodborne illnesses.

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Moreover, the bacterium Campylobacter has recently been linked to cases of Guillain-Barré syndrome, a neurological condition, as reported in the UNAM publication “A Look at Science.”

Cooking as the Effective Method

The UNAM’s advice is clear: do not wash raw chicken. The correct and safe way to eliminate bacteria is through cooking. Cooking the meat at temperatures above 60°C is sufficient to destroy these microorganisms. It is crucial to ensure that the chicken is fully cooked, with no pink parts or raw juices, to ensure its safety.

In Mexico, chicken consumption is substantial. According to data from the university, an individual consumes between 30 and 35 kilograms of this meat annually, making it one of the country’s most popular meats. Given this high consumption, following food safety recommendations is crucial to prevent poisoning.

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Recommendations for Safe Handling

To minimize risks, UNAM and other health organizations offer a series of guidelines for the proper handling of raw chicken:

• Safe purchasing: It is recommended to buy chicken from certified establishments, such as those with a Federal Inspection Type (TIF) seal, which ensure good hygiene practices and maintenance of the cold chain.
• Proper storage: In the refrigerator, raw chicken should be kept separate from other foods, especially those that will be consumed raw, to avoid direct contact and possible transfer of bacteria.
• Exclusive utensils: It is important to use chopping boards and utensils exclusively for handling raw chicken. Once used, they should be immediately washed with soap and water.
• Hand hygiene: Washing hands with soap and water before and after handling raw meat is an essential step to prevent the spread of germs.

If someone decides to wash the chicken despite the warnings, it is crucial to immediately and thoroughly disinfect the sink, hands, and any surface or utensil that has come into contact with the wash water to reduce the risk of cross-contamination. Scientific evidence supports that real protection against bacteria lies not in washing, but in complete cooking and proper hygiene practices during food preparation.