The Zoomer Report: Stop Washing Raw Chicken

Do you wash raw chicken before cooking? I always have. But now health agencies are warning against it, claiming it increases the risk of food poisoning.

The British Food Standards Agency has joined the chorus that is advising stop rinsing off raw chicken. The agency contends that 65 per cent of all raw chicken is contaminated with campylobacter, which causes food poisoning.

It says cooking kills the bacteria; but washing raw chicken just spreads it around the kitchen.

The U.S. Department of Agriculture agrees, and so does the The Canadian Food Inspection Agency, which also advises washing hands and surfaces with soap and water after handling raw poultry.

The British FSA is advocating an additional precaution: antimicrobial washes for raw chicken before it goes on sale.

New Zealand uses the wash, which is diluted lactic acid, on chicken carcasses, but it is not yet approved by the European Union.

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About The Zoomer Report

Libby ZnaimerLibby Znaimer, a prominent Canadian journalist specializing in business, politics, and lifestyle issues, is producer and host of The Zoomer Report, a special feature on topics of interest to baby boomers and the 50+. It covers everything from health and wealth to leisure and volunteerism, from the special vantage point of the generation that has changed society in its wake.

Ms. Znaimer is also Vice-President of News and Information for Classical 96.3FM and AM740. Her first book, “In Cancerland – Living Well Is The Best Revenge” – was published in October 2007 by Key Porter.

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