Should You Wash Raw Chicken? What USDA and CDC Say

No. Both the USDA and the CDC say raw chicken is ready to cook and does not need to be washed. Rinsing it does not make it safe. It sends bacteria from the chicken onto the sink, the counter, and whatever else is nearby. The step that makes chicken safe is cooking it to 165°F, measured with a food thermometer. This page is based on guidance current as of October 2026.

1. What the USDA study found

In 2019 the USDA published results of an observational study in which people prepared food with raw poultry. The department's summary reported these numbers:

• Of the participants who washed or rinsed their raw poultry, 60 percent had bacteria in the sink afterward.
• 14 percent still had bacteria in the sink after they tried to clean it.
• 26 percent of the washers moved bacteria from the poultry to their ready-to-eat salad lettuce.
• Among participants who did not wash the poultry, 31 percent still got bacteria from the raw poultry onto their lettuce.

The last number matters. Skipping the rinse does not remove the risk. The USDA said the high rate of cross-contamination was likely due to a lack of effective handwashing and contamination of the sink and utensils. In other words, how you handle the chicken afterward counts as much as whether you rinse it.

The CDC cites the same study and puts the sink result a different way: 1 in 7 people who cleaned their sink after washing chicken still had germs in it. That is the same 14 percent, rounded.

2. Why rinsing does not help

The FSIS page on washing food gives three reasons.

1. Cooking already does the job. Cooking to the right temperature, whether you fry, bake, broil, boil, or grill, kills germs on meat and poultry. Washing is "risky and not necessary for safety."
2. Splashing spreads bacteria. Water bouncing off the chicken can carry bacteria onto surfaces that you may not think to clean.
3. It is not just chicken. FSIS says washing raw poultry, beef, pork, lamb, or veal before cooking is not recommended.

The USDA press release also says that washing, rinsing, or brining meat and poultry in salt water, vinegar, or lemon juice does not destroy bacteria. FSIS adds that you should never use soap or detergent on meat or poultry, because it can leave chemicals on food that you then eat.

3. Why people do it anyway

FSIS acknowledges the habit. Some people rinse under running water, some soak the meat in a container, and some use saltwater, vinegar, or lemon juice. Many do it because a trusted family member always has. The agency says this habit increases cross-contamination risk in the kitchen. Soaking in brine is a matter of taste, FSIS says, and serves no food safety purpose. If you do soak, keep the meat in the refrigerator, pour out the liquid carefully, and clean and sanitize the container and sink.

4. What to do instead

To remove something from the chicken's surface, the USDA suggests patting the spot with a damp paper towel and washing your hands right away. Throw the towel away.

Order your prep. The USDA's first tip is to prepare foods that will not be cooked, such as vegetables and salads, before you handle raw meat or poultry.

Keep your hands clean. Wash with soap and water for at least 20 seconds after touching raw chicken or its packaging, as both the CDC and FSIS recommend. The FSIS administrator quoted in the press release said that skipping the 20 seconds is "just as dangerous" as washing the chicken.

Use a separate cutting board for raw chicken. The CDC says never to put cooked food or fresh produce on a plate or board that held raw chicken.

Cook to 165°F. The USDA lists 165°F for whole or ground poultry, 160°F for ground meats such as burgers, and 145°F for steaks, roasts, and chops of beef, pork, lamb, and veal. The only sure way to know is a food thermometer.

5. If you wash it anyway

The CDC says that if you choose to wash chicken, you should do it as safely as possible:

1. Run the water gently over the chicken to reduce splashing.
2. Right after, clean the sink and the area around it with hot, soapy water, then sanitize thoroughly.
3. Wash your hands for 20 seconds.

FSIS explains the order of cleaning. Cleaning with warm, soapy water removes dirt and some bacteria but does not kill germs. Sanitizing or disinfecting after that does. For sinks and countertops, FSIS gives a homemade disinfectant from CDC guidance: five tablespoons (one-third cup) of unscented liquid chlorine bleach per gallon of water, or four teaspoons per quart. Let it sit on the surface for at least one minute before wiping, wear gloves, and let the surface dry before you use it again. Do not use that stronger disinfectant on cutting boards or utensils that touch food. FSIS keeps those for a weaker sanitizer.

FSIS also notes how long germs last. Campylobacter can survive in a kitchen for up to 4 hours and Salmonella for up to 32 hours, which is why a quick wipe is not enough.

6. How common is the risk?

The CDC page states that about 1 in 25 packages of chicken at the grocery store is contaminated with Salmonella, and that about 1 million people a year in the United States get sick from eating contaminated poultry. Those figures are the reason the advice focuses on keeping raw juices contained: shopping bags, a sealed container on the bottom shelf of the refrigerator, and a clean sink.

7. Key takeaways

• Raw chicken does not need to be washed. Cooking to 165°F kills the germs.
• In a USDA study, 60 percent of people who washed chicken had bacteria in the sink afterward, and 14 percent still did after cleaning it.
• Not washing is not enough by itself: 31 percent of non-washers still moved bacteria to lettuce. Handwashing and clean surfaces matter.
• Vinegar, lemon juice, and salt water do not destroy bacteria. Never use soap on meat.
• If you do rinse, go gently, then clean and sanitize the sink and wash your hands for 20 seconds.