A recent report from the USDA warns that washing raw chicken before cooking can lead to increased cross-contamination with harmful bacteria such as salmonella and E. coli. The practice does not effectively remove bacteria but instead spreads it to kitchen surfaces, raising the risk of foodborne illnesses. Proper hygiene practices, including washing hands and surfaces, are crucial when handling poultry. Cooking chicken to an internal temperature of 165°F is the safest way to kill bacteria. The USDA emphasizes that rinsing raw chicken should be avoided altogether.