When preparing a hearty chicken soup or dish, many home cooks instinctively rinse raw chicken under a running faucet. However, health experts warn that this routine habit could unknowingly spread dangerous bacteria across your kitchen counters, leading to severe food poisoning.

The culprit behind this hidden threat is Campylobacter, a common bacterium found in the digestive tracts of poultry. While infected chickens show no symptoms, the bacteria can easily contaminate the bird’s skin and meat during processing. Consuming food contaminated with Campylobacter leads to severe gastrointestinal distress, including fever, stomach cramps, bloody diarrhea, and dangerous dehydration.

The problem arises when water touches the raw skin. Rinsing chicken does not remove or kill the bacteria; instead, microscopic droplets bounce off the bird, carrying pathogens up to several feet away. These invisible droplets land on surrounding sinks, countertops, utensils, and nearby ready-to-eat ingredients.

Because of this risk, international guidelines differ slightly on how to handle raw poultry:

U.S. Centers for Disease Control and Prevention (CDC): Strictly advises never washing raw chicken. Instead, cook it directly out of the package, as high heat easily kills all harmful bacteria.
Korea Disease Control and Prevention Agency (KDCA): Advises that if you must wash raw chicken, do it last—after all other food prep is done. Use a gentle stream of water to prevent splashing and immediately sanitize the sink.
Ultimately, safety comes down to preventing cross-contamination. Use separate cutting boards for meat, wash hands thoroughly after handling raw poultry, and ensure the chicken is cooked thoroughly to a safe internal temperature. Preventing food poisoning requires changing simple kitchen habits before dinner is served.