Step away from the faucet, folks. Washing raw chicken doesn’t clean it, but it can spread germs in your kitchen.

And don’t wash other meat or fish either. Rather than getting rid of bacteria (or whatever it is you’re trying to wash off that chicken), you’re probably making the problem worse.

The One Thing You Need to Wash—But Probably Aren’t—When Prepping Raw Chicken

Washing chicken actually spreads germs

First, the science. Raw poultry can harbor bacteria, includingSalmonellaandCampylobacter. You may not have heard of the latter, but it’s linked to an estimated 2.5 million foodborne-illness cases annually in the U.S. (often from eating raw or undercooked poultry).

Research has found thatwashing chicken can spread bacteria up to 3 feet from your sink. That means you’ve potentially contaminated a good portion of your kitchen. Yuck! If you detect any offensive odors after blotting dry your chicken, it’s past its prime and should be discarded.

10 Bad Cooking Habits You Should Break

What you should do instead of washing chicken

If you were washing your chicken to try and remove the viscous liquid that can sometimes accumulate in the packaging (also called “purge,” it’s the liquid released from meats as a result of cutting, movement from packaging and shipping, freezing and thawing), the safe fix is to simply pat the meat dry with paper towels instead. This will also help it brown better.

The proper cooking temperature for chicken

The good news for us all? The solution is on your stove, not in your sink. Cooking chicken to the right temperature, 165°F, kills any harmful bacteria. So, rinsing is unnecessary when you’re cooking chicken properly. The same is true for other meat or fish, although the right temperature varies for those proteins. Per theUSDA, these are the temperatures required to kill bacteria in the following proteins.

Wash your hands, not your chicken

Oh, and it may go without saying, but: Always wash your hands after handling raw chicken. I have a trick to keep from having to suds up a million times. Keep one hand “clean” and let the other hand get “dirty.” I’m right-handed, so I use my left to handle the meat and my right to season the chicken and place it in a pan before I wash my hands. If you don’t like to touch raw meat or want to be extra sanitary, slide on some gloves. And don’t forget to properly wash and disinfect yourcutting board,sinkand sponge.

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