Raw chicken must be washed before frying. At least that’s what many cookbook authors and chefs think. In the USA, the “Don’t wash your chicken” campaign wants to show that washing doesn’t help against salmonella and other germs – on the contrary.
Claudia Schuller from the Bavarian State Office for Health and Food Safety (LGL) sees it similarly. Your authority recommends a core temperature of at least 70 degrees over a period of ten minutes in order to kill the pathogens – even normal rinsing with boiling water would not help. “If you take the chicken out of the refrigerator and put it in the pan straight away, you are on the hygienic side. Then there is not the slightest reason to wash it,” says Schuller.
Washing your chicken thoroughly inside and out before roasting it seems to be almost the law among TV chefs and cookbook authors. The American nutritionist Jennifer Quinlan now wants to ban this step from the kitchen. She started the “Don’t wash your chicken” campai…