Washing chicken can spread germs around the kitchen
Raw chicken can carry bacteria such as Salmonella and Campylobacter. Rinsing it under a running tap does not reliably remove those germs: water cannot disinfect the meat, and the bacteria may cling to its surface or remain in crevices.
The greater danger is what the splash carries with it. Droplets can land on the sink, faucet, counter, nearby utensils, or foods that will be eaten raw. A cook may then transfer bacteria from those spots to a salad, a plate, or their hands. This kind of indirect spread is called cross-contamination.
Heat does the job water cannot
Thorough cooking kills harmful bacteria throughout the chicken. Washing adds no comparable safety step, but it can create more contaminated surfaces to clean. Handle raw chicken with care, keep it separate from ready-to-eat foods, and wash hands and any tools or surfaces that touched it.
That is why the safest routine is simple: put raw chicken straight into the pan, oven, or pot without rinsing it first. The key protection comes from cooking it properly—not from washing it beforehand.
