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

I Think it is important to understand what the CDC is saying, exactly.

Rinsing off raw chicken is an important food safety policy.

However, most people are too lazy and/or stupid to be just a little bit careful. If you rinse your raw chicken in a sloppy, haphazard manner, with no understanding of why you are doing it, you actually increase the odds of a negative outcome.

So, rather than attempting to educate people to be less lazy and stupid, they are bowing to the lowest common denominator and tell people to just not bother.

So......... I just asked the wife if she washes chicken before she cooks it (I know, you'd think I would have noticed after being married almost 13 years).

My powers of observation are just fantastical!!

Anyways, she said she washes all meats except ground beef when she cooks it. And said 'isn't that just common sense?'

I will say, when I was single I never washed my chops, steak or chicken before cooking. My mom taught me jack-**** about the kitchen, apparently. It's a wonder I'm still alive.

Hope your vinegar solution has a disinfectant agent in it, because vinegar doesn't alone kill germs.

I would also add that people need to be careful when mixing different cleaning agents. For example, mix ammonia and bleach, and you wind up with an extremely deadly vapor. A person could wind up killing not only germs ..... but everyone in the house.

I just looked up some others:

Hydrogen Peroxide and Vinegar creates Parecetic Acid. (extremely corrosive)

Rubbing Alcohol and Bleach create Chloroform.

Vinegar and Bleach creates toxic Chlorine and Chloramine vapors

Drano and Bleach is also deadly.

My mind was blow by this when I saw it. I always rinse my chicken!

Personally, I'd prefer if we didn't create super-bacterias from overuse of antibacterial compounds.

http://sitn.hms.harvard.edu/flash/2017/say-goodbye-antibacterial-soaps-fda-banning-household-item/

Cook your food well, properly store it (before and after preparation), clean up after with plain old soap.

Forget zombie apocalypse. We'll probably get wiped out by some previously benign bacteria (or other biotic) that mutates and becomes resistant to treatment.

HONK HONK HONK EEEEEEEEEEEEEEEEEEEEE
We interrupt this thread with a special announcement...

No!

The CDC is reissuing their previous warnings NOT TO WASH CHICKEN BEFORE COOKING IT!!!

We have had new outbreaks of illness over the past year!

Seems Neanderthals and the Ignorant did not heed the previous warnings and think they know better than the CENTER FOR DISEASE CONTROL!!!

DO NOT
WASH
CHICKEN
BEFORE COOKING IT!!!

(we now return you to your regularly scheduled thread.)

Raw chicken: leave it at the store,

If you pick it up at the store, make sure it is, well cold, but has been cold and is in a well wrapped package that is not wet or leaky on the outside, cold, and safe from those awful juices.

Then, in your cart, don't let too much stuff touch the well wrapped dry cold package before and during checkout, but it in it's own plastic grocery bag, inside another one.

At home, store it in the refrigerator inside it's own plastic grocery bag, and don't look at the package too much, no need to contaminate.

When you get idea to cook it, first, get the cooking pans out and heat the oven until more than 425 degrees.

wait and get some foil out, aluminum foil and put the foil on the pan, and get spices, peppers ready to shake on top of the chicken, but leave the chicken in the frigerator in the store plastic bag.

After a while, 10 minutes, get the chicken out of the frigerator and put the plastic grocery bag inside the garbage immediately, then take the store packaged chicken, put it on the cooking pan, or stovetop, not a counter or sink.

Then the tough part. find a utensil, knife or whatever, and cut the plastic off the chicken package open, and in one motion, put the entire raw chicken out of the store's package and place on the foil covered oven pan... plus put the plastic and yucky juicy , store's container into the garbage. while put the knife on the foil covered oven pan.

when I say put the entire raw chicken, I mean with only one part of your hand, one hand.

Next go directly to the sink and wash the knife and your hands in liquid dish soap, hot water, while you used another hand to turn on the sink handle.
Wash your hands and the knife a 2nd time. Then dry them off.

Then wash the sink handle with dish soap and hot water, then wash your hands again, then dry them, preferably with a paper, throw away type towel.

Then you can put pepper or what not, salt, stuff that doesn't do anything except fall onto the chicken, before it goes in the oven.

no rubbing, no touching of the raw chicken, no butters nearby, no liquids,

very quickly get the pan with the chicken on it, into the oven with a pot holder.

and I'd say, never, never, never, never, never use a cutting board. If I have to cut up foods, I'll do it on a dinner plate that'll go back into the dishwasher,

but don't cut up raw chicken, my gosh, why would anyone cut up raw chicken because the poisonous juices might splatter anywhere all over the kitchen.

Then you wait like 2 and a half hours to make sure your chicken is done, at 450 degrees.
And halfway through you can add some things to cook along top of the chicken to make it better, things that don't take as long to cook, like fruits and vegetables.

I don't have any awful food poisoning stories to recount, because I don't remember any.

But I guess I don't know how to cook it so it'll taste good.

And I'd suggest the use of a meat thermometer and get the meat to way over the quote un quote safe minimum temperature.

J/C

Someone take her lots of clean flowers when she's in the hospital.

You guys act like its frigging Ebola. Why don't you buy a hazmat suit while you're at it. Its chicken. Just make sure you cook it enough. Then wipe down surfaces with a disinfectant and wash your hands.

I'll never stop watching chicken.

Here is a photo of me rinsing my chicken before I cook it.

Isn't that a Pelican?

Three guys to wash a swamp chicken? (oven's preset to 425 degrees)

That's my guess as well.
Splashing water, depending upon how high you have the faucet turned up, can easily get up to a couple of feet away from the sink; anything those droplets land on - including just the counter top itself - it a source of cross-contamination.


Kitchen Work 101: handle chicken separately and away from everything else; wash everything after touching it; touch nothing before washing.

It really is that simple, but you need to be aware of the issue and the best practices in order for it to be that simple

You all way overthink this cross-contamination thing.

...and that was the last tweet anyone read from Morgan Jane Gibbs.

That's a Pelican?

Well that does it, no more buying fresh chicken from Nigeria!

I did save a bundle tho.

Yep.

I hope you don't post pics of you choking your chicken.

Lmao!!!

My family has been using only vinegar diluted in water to clean with for well over 100 years and we never get food poisoning. Let me tell you we have cooked a lot of fried chicken, chicken and dumplings, and grilled chicken, etc and no one gets sick.

The trick with cleaning with vinegar is not to wipe it up but to just let it evaporate naturally. If it doesn't stink then you didn't mix enough vinegar in the water has always been our rule of thumb. White vinegar is an acid and will definately disinfect. It just takes longer to work which is why you just let it evaporate. The benefit though is no toxic or harmful chemicals in your house.

Things like bleach are really bad for your home. Yes it will kill the flu virus but it also kills helpful bacteria too which creates a vacuum for bad bacteria to grow back in even faster. Your far better off having minor exposure to some bacteria so your body is always having an immune response to it.

To each their own though. I am going to keep using what works though. We don't get food poisoning and it's rare when we get the flu too.

Now that's just fowl play!

I guess nobody around here eats raw hamburger anymore either like we did in the old days.

It is a low probability for a negative outcome, but that outcome can be extremely negative. For the very young or very old, and those in poor health, it can be lethal. It is very easily avoided with some very simple precautions that do not take very much time or effort.

I fail to understand the problem.

You all look both ways before crossing the street, right?

True, but I don't post crossing guards with anti-tank missiles every time.

Some things are just overkill and have other consequences.

I wouldn't compare cleaning your food and washing your hands to anti-tank missiles, and see no negatives whatsoever to the process. I don't do the heavy anti-bacterial thing.

I just ran into a guy I hadn't seen for a while, turns out he accidentally swallowed a toothpick, didn't know it for a while, almost died, had one surgery, with another one in several months. Lots of unpleasantness.

He is much more careful about what he eats now.

The reason for that is that he has experienced a highly negative consequence for not being careful about what he ate.

It's all a matter of perspective and experience.

I'll have to ask him how he treats his chicken next time I see him. I'll bet money he rinses it and washes his hands.

In my family we always carefully wash our toothpicks before swallowing them.

Well that helps explain some things.

When I was a kid, we were so poor that we had toothpick soup 3 times/week.

Hopefully, Mom thoroughly washed those toothpicks before making that wonderful meal.

We were wealthy so Mom would roast the entire tree for us.

I had some friends who made peppermint flavored toothpicks .... and one or 2 of those made the whole pot of soup taste soooo good.

My mother used to make stone soup. Mom would go out into one of the foundation beds and dig around for a good-sized stone, bring it in the house and wash it carefully, before placing it in her stockpot and filling it with water. After boiling the stone for an hour, she'd throw in some chicken and vegetables and spices and let all that simmer for a few hours. At some point, she'd remove the stone, and throw in some noodles for a few minutes. I'll tell you what, that stone soup was the best soup I ever had. I still don't know how she did it.

I would be willing to donate the Veggies, spices and chicken just to taste that stone soup!

These are so much nicer than the peppermint ones.

I mean really is there anybody that doesn't rinse off their chicken after it sits in package with blood and old juices? I always have and always will rinse it off. I mean it's common sense isn't it?