So who's actually in the right, hygiene-wise? To get to the bottom of this question, I decided to ask the experts.
First up? USDA spokesperson Marianne H. Gravely. She said that the department "falls squarely in the 'don’t wash your chicken' camp."
Sounded fair, but I wanted another opinion. So I turned to a second source: germ expert and associate professor of environmental health at the University of Arizona Kelly Reynolds.
Her take on the practice? Don't do it. 😯
But! I wanted to know, what if you washed the chicken using really hot water?
Okay, fine, but what about a vinegar and salt soak? I hear that's more effective than using plain water.
So, is there any advantage at all to washing chicken?
Now, reformed germophobe that I am, I decided to check one last source: a chef from NYC's Le Coq Rico — for a less clinical reference point. And, you guys, not even a chef at a fancy French chicken restaurant recommends washing chicken.
And if a few experts aren't convincing enough, perhaps this very official packaging label is?