If you’ve always washed your chicken before cooking, it might be time to rethink this potentially hazardous habit.

The debate over whether to wash chicken before cooking is one of the most divisive issues in poultry preparation. Food health and safety experts now advise against it, warning that washing chicken can actually spread bacteria and increase the risk of cross-contamination. Proper handling of raw chicken is crucial to prevent food poisoning, and it’s essential to ensure the chicken hasn’t spoiled before starting.

Many people wash chicken thinking they are removing germs or sliminess. While it’s true that raw chicken often harbors bacteria like campylobacter or salmonella, rinsing it with water doesn’t eliminate these pathogens. According to the Centers for Disease Control and Prevention (CDC), washing chicken can worsen the problem, as the water can splash bacteria onto sinks, countertops, and even clothing.

The USDA emphasizes that the only way to effectively kill bacteria is to cook chicken to the correct temperature. This rule applies to other meats and fish as well. Chicken should be cooked to a minimum internal temperature of 165 degrees Fahrenheit, which can be checked with a meat or instant-read thermometer. A handy trick for knowing when chicken is done is also useful.