British agency for food safety conducted a survey regarding the processing of chicken meat and health. The conclusion is that washing the chicken before cooking is seriously dangerous for your health.
According to the research as much as 65 percent of chicken meat contains Campylobacter, a bacterium that is the most common cause of food poisoning after salmonella.
This bacterium can be destroyed only by thermal treatment. Quick hand cleaning the work surface and kitchen equipment will not destroy the bacteria, so you can easily infect your family while preparing other meals as well
While you wash the chicken, the drops from chicken meat are spread in a radius of one meter. So all in this circle is potentially contaminated.
If you get infected with this bacteria, incubation lasts from one to six days. Then a high fever, headache, muscle pain, frequent vomiting and diarrhea leading to dehydration appear. This state lasts from three to five days.
How to avoid poisoning from this bacteria?
For starters, fresh chicken should be properly stored in the refrigerator. Wrap it with plastic foil and store it at the bottom of the refrigerator.
Do not wash chicken before preparation, and after preparation wash utensils that you used, and wash your hands with warm water and soap