Do you rinse your raw chicken?
Are you one of the 90% of Americans who wash their chicken before cooking it? You may have recently seen the media stories recommending against washing or rinsing raw chicken. NOT rinsing meat or poultry has actually been the advice of the USDA for many years.
You were probably taught by your parents or grandparents that rinsing chicken is just something you do; it is the safest way to handle your raw meat. However, the opposite is actually true. Bacteria that may potentially live on raw poultry and meat may either be so tightly attached that rinsing will be ineffective, or bacteria that are easily washed from the surface can splash onto other kitchen surfaces, causing cross contamination. The most important factor when considering the safety of chicken and other meat is the internal temperature that the meat is cooked to. Cooking meat to the correct temperature will kill any bacteria that may be present. So what are the safe internal temperatures for meat?
|Ground beef, pork, veal, and lamb||160 degrees|
|Ground chicken and turkey||165 degrees|
|Fresh beef, lamb, and veal||145 degrees, 3 minute rest time|
|Fresh chicken, turkey, and duck||165 degrees|
|Fresh pork and ham||145 degrees, 3 minutes rest time|
Source: foodsafety.gov http://www.foodsafety.gov/keep/charts/mintemp.html
If you have ever purchased Harmons fresh Recipe-ready Chicken, you are probably part of the 10% of Americans already not washing their chicken. That is because recipe-ready chicken is just that — ready to go from package to pan. This chicken is hand-trimmed and free from the “icky” parts that may be tempting to rinse away. You can even purchase chicken in a variety of cuts, so if you want stir fry, you can buy chicken cut into strips already! That means no chicken cross contamination in your kitchen. If habits are hard to break and you’re still inclined to rinse your meat, try our Recipe-ready chicken, and I promise you’ll feel good about not rinsing chicken anymore.