And i thought all your mass produced chicken was dipped in chlorinated water to kill off the bugs. Chicken we are eagerly awaiting to sample after our post Brexit trade deal with the USA.

Pasteurization is a factor of time + temperature. A high temperature for a short time or a lower temperature for a longer time. That is the effect of Sous Vide cooking and it is perfectly safe to have medium rare chicken if the rules are followed. [polyscienceculinary.com] or for chicken: [seriouseats.com]

Chicken tartare with a sun warmed mayonnaise sauce is a little understood but effective sandwich spread. For your enemies.

A good thing then that I do not have to deal with this issue.

Does that mean it’s bad to suck up the delicious raw chicken juice left over in the container?

i wash it in the sink. if it splatters it splatters into the sink that i am going to clean. if i have to cut it on the (plastic) cutting board, i clean the board and the knife and my hands before proceeding. i am scrupulous.

g

I usually kill, gut and pluck outside, then dunk it in a bucket of fresh water ... sometimes buy chicken breasts for a big cook up - dunk them in a bucket of fresh water too (water gets thrown onto garden) .. I normally shower after gutting - messy job

People rinse off chicken? That never occurred to me. Well, I certainly won't start. I chopped up a bunch of wings yesterday, baked half and put half in the freezer, all unwashed. And I am here to tell the tale.

Any ideas on effectively disinfecting raw vegetables from the grocery store?

You should always thoroughly clean your kitchen after working with raw chicken.... ALWAYS.

Good advice

Yummy.

Saw the same blurb on my local NBC station also.

Sometimes I do a brine soak