Never make the mistake of washing raw chicken before cooking.

That's according to research from North Carolina State University and the US Department of Agriculture (USDA).

Washing chicken meat can increase the risk of bacterial contamination and food borne illness, researchers say.

He said that some consumers think that by washing the meat they kill the bacteria or keep the meat safe, but some amount of bacteria is so firmly attached to the meat that it can be removed by washing it several times. no.

Research shows that other bacteria may be more likely to be washed off, but this is not necessarily good news.

Chicken meat contains Campylobacter, a bacterium that causes cholera, fever and muscle cramps, as well as Salmonella and other bacteria.

Researchers say that when you use a stream of water to wash meat, the risk of germs accumulating in the hands or the sink and the risk of disease increase, and this risk can be reduced by cooking meat without washing it.

Washing the meat increases the risk of food-borne illness by increasing the amount of germs in different parts of the kitchen and the meat should be cooked directly in the pot.

In fact, cooking chicken meat at a temperature of 165 degrees Fahrenheit, or so to speak, kills the bacteria in it.

The USDA's medical team said that roasting or boiling can also be helpful in this regard, just do whatever it takes on a high heat.

He advised to wash his hands more while cooking chicken or beef.