whisky-dave wrote:
On Tuesday, 10 September 2019 17:05:44 UTC+1, Norman Wells wrote:
On 10/09/2019 13:50, Dave Plowman (News) wrote:
In article ,
Norman Wells wrote:

If adding chlorine was necessary to make chicken safe to eat, why isn't it
used in the UK?

It isn't exactly safe to eat, not if you take preparation into account
as part of that. There are even official warnings about washing raw
chicken under the tap for example:

I wasn't suggesting you eat it raw. Do you do this?

It's pretty serious contamination if you're advised *not* to wash it
first for fear of spreading the contamination around.

It does sound a little weird.
I think using the word never is a bit odd.
perhaps you shouldn't wash yuor hands either after using the toilet as
that too could spread bacteria in a similar way.


And if you buy it raw, you'll be handling it, preparing it, and maybe
even undercooking it.

I'd wash it if I thought it needed it.


It *must* be better to do what you can to reduce the contamination, and
chlotrine washing is one cheap and effective way. It's daft not to.



The idea behind not washing chicken, especially previously frozen chicken,
in particular under a tap ( as was once recommended, is that you may splash
contaminated water around and not clean it up.

Any bacteria on the surface of the chicken, including the body cavity,
should be killed by proper cooking.

Problems arise if the chicken isnt fully defrosted and therefore doesnt
reach the correct temperature everywhere or isnt cooked long enough or at
a high enough temperature.