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Source:
الوطن
Chicken Washing Risks
Washing raw chicken can spread Salmonella and Campylobacter through water droplets to the sink, surfaces, utensils, and food, increasing the risk of food poisoning. There is no need to rinse it, since cooking kills the germs once its internal temperature reaches 73.9°C (165°F). If you need to reduce excess moisture, gently pat it dry with a paper towel and throw the towel away immediately. Wash your hands, and clean and sanitize anything the chicken touched. Never use soap or detergents on the chicken. To prevent cross-contamination, store raw chicken on the bottom shelf of the refrigerator and use a separate cutting board for it. Do not reuse marinade, and keep the chicken refrigerated while it marinates.
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