I rinsed my chicken under the tap for fifteen years just to clean it: the day someone swabbed my worktop, I understood what I’d been spreading
For fifteen years, rinsing raw chicken seemed like basic kitchen hygiene—until a food safety consultant’s swab test revealed colonies of bacteria spread across the counter. The science is shocking: water doesn’t kill the bacteria that makes you sick; it launches them in an invisible mist up to three feet away.