My colleagues and I have many hearty discussions about many topics. I’m the scientist in the crowd and discuss the logic, methodology, and science behind (or against) things like the Keto diet, flu vaccines, and, in this case, whether one should wash chicken before cooking.
Many has stated you must (!) wash it first to prevent illness. But, to put a fine point on it, that simply isn’t true.
Washing chicken is dangerous and increases the likelihood of illness and contamination. According to the the Center for Disease Control (CDC), they explicitly state, “Do not wash raw chicken.” They go further to write, "During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.”
On the other hand, some claim you should wash your chicken with lemon juice or vinegar to cleanse the meat of pathogens. While vinegar (acetic acid, C₂H₄O₂) and lemon juice (citric acid, C₆H₈0₇) generally have a pH range between 2 and 3 and there is such a thing as chemical cooking, vinegar/lemon juice should remain a marinade or flavoring.
Acid can be a disinfectant but when discussing chicken and salmonella, for example, the bacteria isn’t just found on the surface of the meat but also inside. One might ask why beef can be eaten rare while chicken is safest eaten well done or an internal temperature of 74°C (165°F)? The pathogens that make beef (steak) dangerous are found on the surface of the meat while pathogens that make chicken unsafe are found throughout. This is also why ground beef is safest when cooked well done as the surface pathogens have been mixed into the ground meat. Acid, vinegar and lemon juice, does not penetrate the surface of the chicken to the extent that it cooks the chicken thoroughly.
Heat (fire), however, is a very powerful tool for disinfecting meat. While some bacteria, for example, are thermophiles (the thrive is hot environments), bacteria in food that threaten human health like salmonella and E. coli are easily thwarted by temperatures exceeding 65°C (150°F) and 70°C (160°F) in minutes, respectively.
With the holidays, potlucks, and dinner parties upon us, take your time in the kitchen and take sanitation seriously. A little science can go a long way and enjoy your chicken with a lemon marinade I’ve used for years.
Lemon Chicken Marinade:
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper flakes
4 strips of lemon zest
3 cloves garlic, minced/pressed
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, or a mix
1/2 cup olive oil
Mix together and pour over chicken and let marinade for 1-2 hours or use as a condiment. (Also great added to plain rice.)
Enjoy and be healthy!