Do you wash your meat?👀

I used to wash my chicken before cooking because that's what I was taught growing up, especially within my community. However, after learning more about food safety, I realized that washing raw meat can actually increase the risk of spreading harmful bacteria like Salmonella and Campylobacter around the kitchen. When you rinse the meat under water, tiny droplets can splash onto your sink, countertops, and utensils, contaminating these surfaces. Instead, the safest approach is to skip washing and focus on cooking the meat thoroughly. The USDA recommends cooking poultry to an internal temperature of 165°F (74°C) to effectively kill bacteria. Using a food thermometer helps ensure you reach this temperature without guessing. After handling raw meat, it's crucial to clean your hands, sink, cutting boards, and any surfaces that might have come into contact with juices. Using hot soapy water or a disinfectant spray reduces the chance of cross-contamination. This change in habit can feel awkward at first, especially if washing meat is a cultural norm, but it is one of the best ways to protect yourself and your family from foodborne illnesses. Embracing these food safety practices has made me feel more confident in my kitchen hygiene and peace of mind when serving meals.