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## Chapter 5: Conclusion
The practice of washing raw chicken before cooking has been ingrained in cooking culture for generations, but modern food safety science strongly advises against it. Washing raw chicken is not only ineffective in removing bacteria but also increases the risk of spreading harmful pathogens like Salmonella, Campylobacter, and Clostridium perfringens throughout your kitchen. The best way to ensure the safety of your chicken is by cooking it to the appropriate temperature and practicing good hygiene and food handling techniques.
By following proper food safety practices, such as using separate cutting boards, thoroughly cooking chicken to 165°F, and avoiding cross-contamination, you can significantly reduce the risk of foodborne illnesses. So the next time you handle raw chicken, remember: washing is not necessary, and cooking it to the correct temperature is the key to ensuring it’s both safe and delicious.
