Chicken before cooking should not wash!

[casper]

Quote from the article:
"You have to know that if you bought a chicken in it already have or salmonella, or campylobacter, or both, said Jennifer Quinlan, a professor at Drexel University. These are the two main bacteria causing the infection food.

Rinsing your chicken is most likely that the bacteria will spread all over the kitchen, and in itself. Water which rinse the chicken was not hot enough to kill bacteria. "
Washing the lethal bacteria spreads to the sink and surrounding areas through a process called aerosolization. "

Link:
https://translate.google.hr/translate?sl=hr&tl=en&js=y&prev=_t&hl=hr&ie=UTF-8&u=http%3A%2F%2Fwww.telegram.hr%2Fzivot%2Fpostoji-vrlo-dobar-razlog-zasto-piletinu-prije-kuhanja-nije-bas-pametno-prati%2F&edit-text=

Bon appetite

 

[loreta]

I think if chicken is not organic it is better to forget chicken. Usually if I am not sure if the meat is not fresh or whatever I put lemon on the meat. Lemon, if I understand, kill bacteria.
Oh, yes. Bon appetit. Thanks or the article.

 

[Jtucker]

I find that creating a brine of a teaspoon of sea salt, and tablespoon of vinegar and enough water to cover the portion of chicken you're cooking and let it sit for at least and hour, will help the texture and remove the film on the outside that usually contains the bacteria. As Loreta mentioned lemon can function the same way as vinegar as an anti-bacterial.

I also found in the Yucatan that chicken is a staple in many kitchens but many people don't have refrigerators. In a tropical climate the potential for bacteria and degradation of the meat is much faster than in northern kitchens. The friends I have there soak the chicken in lime and water (pretty much for the whole day before cooking) and it has the same effect as the brine I use, in that it almost cooks/seals the outside of the meat and prevents bacteria from forming without the benefit of refrigeration.