Food safety experts warn against improper chicken preparation

Nutritionists are warning against common kitchen practices regarding chicken preparation that can increase the risk of foodborne illness. According to Joelia Silva, a nutritionist at Tijuca Alimentos, thawing chicken at room temperature on a sink is unsafe because it exposes the protein to temperatures that favor rapid bacterial multiplication.

The recommended method for safe thawing is gradual refrigeration. Chicken should be moved from the freezer to the refrigerator in advance, ideally placed on the lowest shelf in a container to catch any released liquids. This advice applies to all cuts, including breast fillets, thighs, and drumsticks.

Additionally, experts advise against washing raw chicken before cooking. While a common habit, washing the meat does not eliminate bacteria and instead increases the risk of cross-contamination. Water splashes can spread microorganisms to sinks, countertops, utensils, and sponges. Proper cooking is the only effective way to ensure the elimination of harmful pathogens.