DawgTalkers.net Forums DawgTalk Everything Else... CDC: Stop washing your raw chicken!

What makes it common sense? The blood is from that specific chicken that you're eating, why would that blood be bad? "Old juices"? What's that? If the chicken is soaking in "old juices" then it's now part of the chicken. Meaning, the cells are absorbing that juice, you can't wash it all off, it's within the chicken now. So, why bother? The stuff on the outside of the chicken is part of the inside you're eating.

Because you should rinse off some of that old bacteria and blood and juice it has had on it since it's bin sitting in package. You can't wash it all off true but you can get alot off by rinsing it.

I get that, but if you aren't getting it all off, why it is a need then? Heck, you're about to cook the chicken, which will kill all external and internal bacteria. Therefore, washing isn't a need then.

Plus, if you're worried about the "toxic" juice the meat is sitting in prior to cooking, maybe you shouldn't be eating the meat.

For the same reason I don't baste my chicken with the blood from the package.

"I get that, but if you aren't getting it all off, why it is a need then?"


Because it helps some to rinse it off.

"Plus, if you're worried about the "toxic" juice the meat is sitting in prior to cooking, maybe you shouldn't be eating the meat."

If you want to eat the meat with old blood on it more power to ya.

Yes, but that's not what we're talking about (using the juice for a purpose). Is the juice so awful that common sense would demand you wash it off?

I brine my chicken (Salt+BrownSugar+Thyme). During that long soak, the cells absorb the brine bringing salt, sugar and thyme flavoring into the meat. Meaning, the chicken is taking in the "old juice" too. Therefore, washing serves no common sense purpose. You can if you want, but it's not preventing "old juice" or bacteria from entering your mouth.

Helping rinse it off isn't a "common sense" reason then. What's the purpose? Just having less of it? That doesn't make it a need.

Like I said, the "old blood" is as old as the chicken and you're not rinsing it all off. So....ugh. Never mind.

I think you are correct. It's more about the thought of it than the actual results of it.

It is preventing some of the bacteria from entering your mouth that's why.

Once the chicken is cooked the bacteria is dead.

Not the way some people cook it. Bottom line it helps that's why.

If you cook your chicken properly, checking the internal temp, it won't matter if you wash or not wash the chicken. That's my point (and Pit's). It has to serve a functional purpose, otherwise, it's optional, and it's not something done via "common sense".

Here's another, to properly get the egg batter to adhere, you should dry off the chicken or roll it around in some flour. Meaning, a wet chicken won't allow the egg batter to adhere enough before you're last coating of seasoned shake. There's a specific reason to drying the chicken before the egg step, it's not just "dry it off because it's less wet", it's "a dry chicken will adhere to the egg batter".

Also the external bacteria is the easiest bacteria to kill. It'll be dead in seconds. The internal bacteria is the one you should be worried about, which won't be affected by a washing.

Like I said if you want to eat your chicken with that old blood and juice on it more power to you. It does serve a purpose if you want to put that in your mouth go ahead. It should be common sense but I can see that it's not lol.

So essentially...



Fair enough. Iggy.

Honestly, I rinse the package juice off because it tends to be a bit slimy like, and it interferes with the seasonings I rub on the chicken.

That's a valid reason/preference.

"Like I said, reasons. You don't have common sense."


Hey I never said that.


Iggy is that your boyfriend

So it's really not about your health or safety.



So if your "feelings" are that it makes you feel better about eating the chicken, that equals common sense.

Thanks for playing.

Not just health or safety but cleaner is better and you don't want to eat that old nasty blood or juice it's been sitting in since they put it in package since you bought it if you don't have to do you? Remember safer is better always.

That same blood is in the chicken itself. Unless you're suggesting they'r placing blood from an older chicken into the package your chicken was in, all of the blood contained within that chicken is the same age as the blood on the outside of that chicken. Like I said, it's really all about perception.

And actually, when the chicken is cooked, the blood and juices on the outside of the chicken will reach a high temperature first. All of that bacteria will most certainly be killed in the cooking process. The only actual real danger is that the cooking temperature won't be reached on the inside of the chicken.

So if it's the germs and bacteria that concern you, you're worrying about the wrong part of the chicken.

The Brits are all about not washing raw chicken before cooking.

Link

Why you should never wash raw chicken



Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter bacteria.

Splashing water from washing chicken under a tap can spread the bacteria onto hands, work surfaces, clothing, and cooking equipment.

Water droplets can travel more than 50cm in every direction. Only a few campylobacter cells are needed to cause food poisoning.

Campylobacter is the most common cause of food poisoning in the UK.

Most cases of campylobacter infection come from poultry. About 50% of the chicken sold in the UK carries the bacteria.

Campylobacter poisoning can cause tummy pain, severe diarrhoea, and sometimes vomiting for between two and five days.

Find out more about the symptoms of food poisoning.

In certain cases, however, it can also lead to irritable bowel syndrome, reactive arthritis and Guillain-Barré syndrome.

How to prevent campylobacter poisoning
1. Cover and chill raw chicken
Cover raw chicken and store it at the bottom of the fridge so juices can't drip onto other foods and contaminate them.

2. Don't wash raw chicken
Cooking will kill any bacteria present, including campylobacter, while washing chicken can spread germs by splashing.

3. Wash used utensils
Thoroughly wash and clean all utensils, chopping boards and surfaces used to prepare raw chicken. Wash hands thoroughly with soap and warm water after handling raw chicken. This helps stop the spread of campylobacter.

4. Cook chicken thoroughly
Make sure chicken is steaming hot all the way through before serving. Cut into the thickest part of the meat to check that it's steaming hot with no pink meat and the juices run clear.

Hey try a Mexican open air meat market.




“Can I get a half pound of the botulism burgers.” “Give me a side of the salmonella sausage.”



Guess what they do with the cow tripe if it falls on the ground. (cow stomach)

Let's try a multiple choice question:

A) They sadly throw the hopelessly contaminated meat out,
2) They put it back on the table and hopefully and happily sell it,
3) They put it back on the table and hopefully and happily sell it,
D) They put it back on the table and hopefully and happily sell it,
E) none of the above.

Now you're just suggesting we adapt socialist food preparation.

Kramer's Shower Salad