Researchers Warn: 'Never Wash Fresh Chicken, and Don't Thaw It Outside'. Here's the (Surprising) Reason

Many of us tend to wash fresh chicken before cooking it, but American food researchers now provide clear instructions not to do so. The reason: tap water causes bacteria on the chicken to multiply and spray everywhere.

The risk, they say, could lead to food poisoning or spreading salmonella in other areas of the kitchen. So how should you handle the chicken before cooking? "Simply cook it as is, without washing it first. It might seem illogical to those of us who are more fastidious, but this is the only way to eliminate bacterial colonies without spreading and increasing them," claim the researchers.

According to them, the optimal temperature to eradicate bacteria is 165 degrees, meaning soaking the chicken in boiling water is also ineffective in sanitizing it from bacteria.

Dr. Charles Gerba, a microbiologist from the University of Arizona in Tucson, has dedicated 39 years of his life to studying the most bacteria-infested areas in homes, and according to him, "there are more E. coli bacteria in the kitchen sink than in the bathroom," and washing fresh chicken contributes significantly to this contamination in the sink. Dr. Gerba also recommends skipping the chicken washing step and starting to cook it immediately.

Another recommendation from experts is not to thaw frozen chicken on the kitchen counter, for the exact same reason: it causes dangerous bacteria to spread to other kitchen areas. How is it advised to thaw the chicken? "In a bowl on the lowest shelf in the fridge - where there is no chance that the liquids will spill over and drip onto other foods," they say.