['wash chicken', 'Salmonella bacteria', 'Aspergillus', 'Wang Yu-ching', 'Kimberly Baker', 'CDC', 'acute gastroenteritis', 'safe food handling', 'separate cutting board', 'wash hands for 20 seconds']

Many people mistakenly think that washing chicken with water helps clean off excess blood, but in reality, this action causes dangerous bacteria to adhere to the cutting board and nearby ready-to-eat foods.

The habit of rinsing raw chicken directly under running water to clean blood and impurities seems hygienic but poses great health risks. On his personal page, nutritionist Wang Yu-ching in Taiwan (China) said that raw poultry meat often contains dangerous bacteria such as Salmonella or Aspergillus. Many people mistakenly think that rinsing with water will clean the meat, but in fact the strong flushing force of the water stream can cause bacteria on the surface of the meat to splash away in small water droplets, clinging tightly to the sink, cutting board, dishes or fruit placed nearby.

Sharing the same opinion, Dr. Kimberly Baker, Director of the Food Systems and Safety Program Group and an agricultural extension specialist at Clemson University, USA, explained that many people have the habit of washing chicken due to instinct like when cleaning vegetables and fruits, or due to the influence of old television cooking shows. However, modern medical concepts have proven that washing poultry meat under running water does not remove bacteria but also spreads pathogens.

According to the US Centers for Disease Control and Prevention (CDC), on average, for every 25 trays of chicken sold in stores, one tray contains Salmonella bacteria. Statistics also show that for every 7 people who wash chicken in the sink, one person still leaves bacteria in the sink even after cleaning, causing a serious risk of cross-infection.

Accidentally eating contaminated food can easily lead to acute gastroenteritis with symptoms such as high fever, vomiting, severe abdominal pain and severe diarrhea.

To proactively prevent bacteria from spreading in the kitchen space, experts recommend that consumers strictly follow the principles of safe handling and storage, as follows:

Safe processing order:

Prioritize processing ready-to-eat foods (raw fruits and vegetables) first, then vegetables that need to be cooked, and process raw meat and fish last. This principle helps eliminate the risk of bacteria from raw meat sticking to food directly.

How to safely handle excess blood and dirt:

If the meat has been trayed cleanly: No need to wash. Place directly into pot/pan for processing.

If you need to dry the surface: Use a specialized paper towel to gently blot it, then immediately throw it in a covered trash can and wash your hands immediately.

If meat purchased from a traditional market has dust, fluff or blood on it: Do not rinse under strong water. Soak and wash gently in a separate bowl of water, minimizing vigorous stirring and splashing water. Then, wash and disinfect the sink immediately with soap.

Method of blanching from cold water: Put the meat in a pot filled with cold water and gradually heat it until it boils so that the blood foam coagulates, then take it out and continue processing.

Rules for using knives and cutting boards:

Equip at least 2 separate cutting boards and knives: one set for raw foods and one set for cooked foods/fruits. Regardless of whether you use a wooden or plastic cutting board, it needs to be replaced when the surface has many deep grooves - a place where bacteria easily reside and is difficult to clean.

Clean hands and processing areas:

Wash your hands with soap and warm water for at least 20 seconds immediately after touching raw meat. Regularly disinfect the sink and surrounding kitchen counter tops with specialized cleaning solutions.