While some people think washing raw poultry is necessary before cooking, research indicates that doing so can spread bacteria to other surfaces, including the sink. To prevent illness, cook poultry to a minimum internal temperature of 165°F and avoid cross-contamination with ready-to-eat foods. After preparing raw poultry, wash hands for at least 20 seconds followed by cleaning and sanitizing countertops and equipment. For more questions, call the USDA Meat and Poultry Hotline at 1-888-674-6854 or email questions to MPHotline@usda.gov. Hotline services are available in both English and Spanish.
Source: USDA Food Safety and Inspection Service , www.fsis.usda.gov/