Is normal soap all I need?

Recently I read rinsing the chicken usually spreads more the bacteria we’re trying to kill by cooking it, and I’ve been doing this in the sink.

So I’m wondering if even without rinsing the chicken the knives, cutting boards, even just my hands touching the raw chicken could be also spreading bacteria after washing them with only soap.

  • itsdavetho@lemmy.world
    link
    fedilink
    arrow-up
    24
    arrow-down
    1
    ·
    1 year ago

    U don’t need to wash chicken Water and soap is fine for contact surfaces. I try to avoid porous surfaces for cutting on, I usually use a plate

    • Obinice@lemmy.world
      link
      fedilink
      arrow-up
      6
      arrow-down
      1
      ·
      1 year ago

      To clarify, OP isn’t asking about washing the chicken itself (and in fact it’s a bad idea to wash raw chicken, don’t ever do that OP).

      But yeah my two pence on the question, for cleaning surfaces etc after raw chicken was on them, normal dish soap and water is fine, and as stated above, use a non porous chopping board.

      Chopping boards are colour coded in kitchens, and you can easily find the appropriately colour coded boards on sale on Amazon, I use them in my home. Raw poultry is prepared on the RED board. This helps avoid cross contamination at all times.

      If you’re ever unsure about how successful your cleaning job has been, just use some kitchen surface disinfectant spray, and wipe it off with a damp cloth.

      Always wash your hands after handling chicken before handling something else. Yes, this will mean washing your hands multiple times whilst preparing food. Just gotta consider the order in which you plan things out and it’s not a big deal :-)

  • Glide@lemmy.ca
    link
    fedilink
    arrow-up
    24
    arrow-down
    2
    ·
    1 year ago

    Don’t rinse your chicken.

    Use soap on your kitchen items.

    Don’t let fear overcomplicate a simple process.

    • Black_Gulaman@lemmy.dbzer0.com
      link
      fedilink
      arrow-up
      6
      arrow-down
      1
      ·
      1 year ago

      Yup diligent soaping and rinsing of kitchen area and utensils afterwards. Take care to no hold other things when you have not washed your hands after handling the chicken.

      No special soap no special rituals needed. Just simple diligent hygiene. Nothing we haven’t known and practiced before.

  • knowledgephoenix@lemmy.world
    link
    fedilink
    arrow-up
    18
    arrow-down
    1
    ·
    1 year ago

    Normal soap should be enough to clean your hands and kitchen tools. I believe the issue with rinsing chicken in the sink is that the water can splash little droplets around very easily, and those droplets can have the chicken bacteria in them, thus spreading bacteria around your sink area.

  • fubo@lemmy.world
    link
    fedilink
    arrow-up
    8
    arrow-down
    2
    ·
    edit-2
    1 year ago

    Hot water and soap. If you have a dishwasher, it gets plenty hot enough to kill bacteria on cutting-board surfaces.

    If you’re concerned about the sink surface, consider using peroxide wipes. Hydrogen peroxide mechanically destroys bacterial cells by generating oxygen gas that bursts them. If you see it bubbling, that means it’s working: the peroxide is reacting with organic matter and producing oxygen.

    If you don’t have peroxide, diluted chlorine bleach works too, but generates unpleasant vapors, while peroxide only generates oxygen gas.

  • tunetardis@lemmy.ca
    link
    fedilink
    arrow-up
    8
    arrow-down
    5
    ·
    1 year ago

    It’s weird but I can’t think of the last time I bought a raw chicken? My wife did the math at one point and concluded it was cheaper to buy bbq from like Costco, cut it up, and toss it into whatever. And that’s not even factoring energy costs to heat up an oven or anything. It is literally cheaper, at least where I live, to buy a pre-cooked chicken than raw. It makes no sense I know?

    • atlasraven31@lemm.ee
      link
      fedilink
      arrow-up
      16
      arrow-down
      1
      ·
      1 year ago

      Rotisserie chicken is a loss leader. Meaning the store sells it at a loss hoping you will buy other stuff so they can still profit from your purchase.

      • tunetardis@lemmy.ca
        link
        fedilink
        arrow-up
        3
        ·
        1 year ago

        Oh right. Now that I think of it, it’s often somewhere near the back of the store, so you have to go past everything again to get to the checkout. Clever.

        • Otter@lemmy.ca
          link
          fedilink
          English
          arrow-up
          4
          ·
          1 year ago

          The opposite also happens sometimes, where they keep it near the front door so you smell it and come in hungry. Usually with smaller grocery stores

          This might happen at Costco too since the food place is cheap and near the front

    • monkeyman512@lemmy.world
      link
      fedilink
      English
      arrow-up
      9
      ·
      1 year ago

      That is called a “loss leader”. The idea is to give you a really good deal on the chicken because you will probably buy more things while you are there.

    • pe1uca@lemmy.pe1uca.devOP
      link
      fedilink
      arrow-up
      2
      ·
      1 year ago

      The thing the others mentioned plus maybe it’s easier to hide imperfections in the raw chicken once cooked?

  • Ktanaqui@lemm.ee
    link
    fedilink
    arrow-up
    2
    arrow-down
    5
    ·
    1 year ago

    Dawn Soap, Hot Water, and on anything with cracks that I feel like the sponge won’t reach well, I add salt or sugar as a “scrub”! Never had an issue ❤️

    Note that I prepare raw food (including chicken) for one of my dogs.