In the culinary world, there are countless traditions and techniques passed down through generations that we follow almost religiously. One such practice, particularly common in many Australian households, is the washing of raw chicken before cooking. It's a ritual that many of us were taught by our parents and grandparents as a necessary step to ensure cleanliness and food safety. However, recent advice from medical experts is turning this age-old wisdom on its head, and it's something that everyone, especially our seniors who have been cooking for decades, should take note of.


Dr Samuel Choudhury, a medical professional from Singapore, has issued a stark warning against the washing of raw chicken, a practice that he claims can do more harm than good. 'Here's why you should stop washing your chicken. Washing with just water alone can be dangerous and unnecessary,' Dr Choudhury explained. This statement may come as a surprise to many, as the intention behind washing chicken is often to remove bacteria and make it safer to eat.


The doctor's warning is not without evidence. He references a 2019 study by the US Department of Agriculture (USDA) which found that washing raw chicken can lead to the spread of harmful bacteria such as salmonella, not just on kitchen surfaces, but also onto other foods, such as salads. This cross-contamination can occur even if you're not eating salads, as the bacteria-laden water droplets can fly up to 80 cm around the sink during washing, contaminating everything in their vicinity.


The risks associated with this practice are significant. Salmonella and other bacteria like E.coli and campylobacter can lead to serious food-borne illnesses, with symptoms including diarrhoea, fever, stomach cramps, and vomiting. For our senior community, who may have weakened immune systems, the consequences of such infections can be particularly severe.

So, what should you do instead? Dr Choudhury suggests blanching the chicken in boiling water if you feel the need to 'clean' it, but he emphasises that the blanched water should be discarded. Alternatively, you can pat the chicken dry with paper towels before cooking. The key point to remember is that harmful bacteria will be killed once the chicken is cooked to the proper temperature of 75°C.

Moreover, Dr Choudhury stresses the importance of hand hygiene after handling raw poultry. Washing your hands thoroughly with soap and water is crucial to prevent the spread of bacteria around your kitchen and to keep you and your loved ones safe.


Despite the evidence, many people remain sceptical, citing personal anecdotes of washing chicken for years without falling ill. 'The thing is our parents and grandparents have been washing the chickens for the longest time and nothing happened to them,' one individual commented. While it's true that not everyone who washes chicken will get sick, it's a game of Russian roulette that's not worth playing, especially when there are safer alternatives.

Chef and content creator Adam Ragusea also chimed in with his thoughts about washing produce before cooking. Watch here:

In conclusion, it's time to rethink our kitchen habits. The advice from Dr Choudhury is clear: 'Wash your hands, not your hen because it's not worth it.' By making this simple change in our cooking routine, we can significantly reduce the risk of food-borne illness and ensure that our meals are not only delicious but safe for consumption.
We'd love to hear from you, our Seniors Discount Club members. Were you aware of the risks associated with washing raw chicken? Will this information change how you handle poultry in the future? Share your thoughts and experiences in the comments below, and let's continue to learn and grow together in our culinary practices.