An Australian charity has raised concerns about people unnecessarily washing raw chicken before cooking it.
The Food Safety Information Council has released the results of a national study to coincide with Australian Food Safety Week, which runs from November 8 to 15. The survey, conducted online in August, included 1,221 people over 18 years of age.
One in two adults said they usually wash whole raw chicken before cooking. The percentage of those who wash chicken before cooking is 48 percent for chicken pieces with skin and 44 percent for chicken pieces without skin.
In an effort to combat food safety myths, previous survey results found that many people mistakenly blame food poisoning on the last thing they ate.
The situation is getting worse
Associate Professor Julian Cox, deputy chair of the council, said the need to wash poultry, including chicken, was a myth and could increase food safety risks.
“Despite what you've been told or seen on social media, you should never wash raw chicken before cooking as this will likely spread bacteria throughout your kitchen, increasing the risk of foodborne illness. Cooking chicken to 75 degrees C (167 degrees F), tested with a meat thermometer at the thickest part, will ensure that bacteria are killed,” he said.
“Foodborne illness is not a benign disease. Authorities estimate there are 4.67 million cases of food poisoning in Australia each year, resulting in 47,900 hospitalizations, 38 deaths and $3 billion ($1.9 billion) in economic losses.”
As of 2021, the percentage of home cooks who typically wash raw chicken has increased from 49 percent for whole chicken, 43 percent for skin-on chicken pieces, and 40 percent for skinless chicken pieces.
Food safety tips include always washing and drying hands and cleaning surfaces after handling raw poultry, ensuring juices do not contaminate other foods, and using clean plates and utensils, and thoroughly washing and drying between handling raw and cooked poultry.
FSANZ annual report
In other news, Food Standards Australia New Zealand (FSANZ) has released its report. annual report 2024–2025.
One of the achievements was the approval of a product grown on quail cell culture in March 2025. Quails were bred using animal cell culture technology. FSANZ assessed the safety and composition and concluded that it is safe for consumption. These products will be labeled as “cell cultured” or “grown in cell culture.” A new food safety standard has also been established, setting requirements for the production and processing of cell-cultured foods.
The egg safety proposal will be considered by the Council shortly. It includes environmental testing for Salmonella Enteritidis, rodent, insect and wild bird control, safe egg cleaning and temperature control during the storage and transport of eggs and egg products.
FSANZ coordinated 87 food recalls in 2024-25. The most common cause was undeclared allergens followed by microbial contamination.
Major developments included problems with frozen acai products, contaminated cooking oil in China, and investigations into outbreaks in multiple jurisdictions. One incident was Shiga toxin-producing E. coli (STEC) in spinach in March 2025. STEC was detected in two packaged ready-to-eat spinach products purchased from different supermarkets during routine health inspections. The exact source of infection was not confirmed and no illnesses were reported.
In 2024-25, FSANZ generated revenue of US$25.5 million ($16.6 million), mainly from the Australian and New Zealand governments and project funding. The agency spent $26.5 million ($17.3 million), mostly on salaries and other employee-related expenses. In 2023-24, revenues were $24.3 million ($15.8 million) and expenses were $24.8 million ($16.1 million).
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