My wife is an excellent cook, and I am a fair sous chef, not quite as devoted as Paul Childs,  but persistent and helpful. I always rinse chicken as I take it from its packaging; my wife always tells me that she and the CDC do not recommend that practice. A new study brings physics and bacteriology to the issue, alas, not in my favor – but it offers me some science-informed compromise.
Chef Julia Child may have chortled “wash that bird,” but for years food safety experts have been pushing back against that practice. Before cooking, washing raw poultry was thought to contaminate the sink and nearby food contact surfaces with “chicken juice” and any pathogens it might contain. A recent observational study conducted by North Carolina State University has pointed to a more significant source of cross-contamination: your hands.