For many home cooks, washing raw chicken before cooking is a deeply ingrained habit, often passed down through generations.

It’s a ritual that seems logical—after all, washing other foods like fruits and vegetables is standard practice, so why not chicken? However, the Centers for Disease Control and Prevention (CDC) has recently issued a clear and compelling message: Stop washing your raw chicken! The reason? Washing chicken can actually do more harm than good. Let’s dive into why this common kitchen practice is now considered a big no-no.

When you rinse raw chicken under the tap, you’re not just washing off any surface grime. Unfortunately, you’re also potentially spreading harmful bacteria like Campylobacter, Salmonella, and Clostridium perfringens all over your kitchen. These bacteria are notorious for causing foodborne illnesses and can be easily transferred to other foods, utensils, and surfaces through the splash effect of water. The CDC’s warning is simple: washing chicken doesn’t make it safer; it makes your kitchen more dangerous.

One of the most significant issues with washing raw chicken is that the bacteria involved are invisible to the naked eye. Unlike dirt or dust, these microorganisms can’t be seen, making it impossible to know when and where they’ve spread. Even a tiny droplet of water containing these bacteria can travel far, contaminating nearby surfaces and putting your health at risk. It’s a hidden danger that can turn your kitchen into a breeding ground for bacteria.

Campylobacter is one of the most common causes of food poisoning in the United States, with raw poultry being a primary source. Ingesting this bacteria can lead to symptoms like severe stomach cramps, fever, vomiting, and diarrhea within just two to five days of exposure. The CDC estimates that about 1.5 million Americans are affected by Campylobacter each year, highlighting the significant risk associated with improper handling of raw chicken.