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The Centers for Disease Control and Prevention (CDC) recommends against washing raw chicken before cooking, as this practice increases the risk of contaminating the kitchen with bacteria such as Salmonella and Campylobacter, which cause food poisoning. They clarified that washing chicken does not effectively remove bacteria, and the safest solution is to cook it thoroughly until the internal temperature reaches 74°C (165°F) to kill the germs. The CDC also advises following safety measures such as washing hands and utensils used, and properly storing the chicken in the refrigerator to ensure health protection and reduce the risk of poisoning.
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