Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.
Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.
The lemon juice not only provides flavor and acidity, but also helps tenderize the chicken. This works especially well for leaner cuts like chicken breast. The result is super flavorful, vibrant, juicy, and tender chicken.
Using lemon juice, lime juice or vinegar to wash off chicken and fish before cooking is a common practice in the West Indies/Caribbean. Before the invention of refrigerators, people applied an acidic solution because they thought it would kill any bacteria on the chicken, and also give a hint of extra flavor.
Washing, rinsing or brining meat and poultry in saltwater, vinegar or lemon juice does not destroy germs.
But, if the smell or film bothers you, I'd recommend dipping the chicken in boiling water for about 10-15 seconds. When putting the chicken in the boiling water, use tongs to hold the raw meat, and then thoroughly wash the tongs and your hands to remove bacteria.
Many different sanitizers can be used: an easy homemade version is to make a solution of 1 tablespoon of liquid chlorine bleach per gallon of water, or you can use a commercial sanitizer or sanitizing wipe. Pour or spray your sanitizing solution on surfaces and wipe them clean with a paper towel.
Soak chicken in equal parts white vinegar and water for about 30 minutes. This is Edna Eaton's surprise preparation. The vinegar removes all the gooey, fatty residue from chicken skin so that chicken parts hold coating better. Rinse off vinegar water and pat chicken pieces dry.
Chapman said there's no good evidence that soaking raw chicken in vinegar or lemon juice kills bacteria. "What surprised me most was just how much food preparation happens in and around a sink after someone washes chicken," he said.
“Although this seems to be a common step in preparation among home cooks and was recommended in the past, professional chefs do not typically rinse poultry,” he says.
Myth: Washing or rinsing raw chicken or turkey before cooking removes harmful bacteria. Fact: Thoroughly cooking chicken and turkey to 165°F is the best way to kill harmful bacteria such as Campylobacter and Salmonella.
Though lemon is great for cleaning and has antibacterial qualities, it is not a disinfectant. When you really need to remove bacteria from a surface, you'll need to turn to a stronger cleaning agent.
As an antiseptic and astringent, lemon juice keeps wounds from getting infected and will help stanch bleeding. It also encourages cell turnover, which means your skin heals more quickly and with minimal scarring.
We suggest exploring options such as soaking meat in a marinade made with lemon, lime juice, or vinegar. However, don't leave your meat in lime or lemon juice for too long, or else it'll get too soft. Anywhere between 30 minutes and an hour is a good time frame for acidic marinades.
Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria.
In addition to cleaning and disinfecting, producers can use lime in poultry houses to control pathogens (and reduce fly problems). According to current research, lime is effective at preventing the following poultry diseases: Avian influenza. Newcastle disease.