How should I wash up after cooking with raw chicken?

[HomeIsWhereTheHeartIs]

I usually use a mixture of bleach and washing up liquid, and then throw away the sponge scourer afterwards. Is this ok? I grew up in a vegetarian home with a dishwasher so no experience to draw on!

[OwlCapone]

Just washing up in hot water will do the job.

[ginmakesitallok]

I just wash up as normal?

[HomeIsWhereTheHeartIs]

But I get little floaty bits of raw chicken in the water from the chopping board and knife. I imagined all of my pots would be contaminated with salmonella if I didn't 'deal' with it somehow.
Am I overthinking?

[insancerre]

Don't see the need for bleach when washing up. I've never heard of that before.
I've worked in catering and washing up liquid is enough
Don't really see the need for extra cleaning up after chicken

[AgentProvocateur]

Hot water would do the job, and no need to throw out the scourer

[OhYouBadBadKitten]

I give the board and knife a quick rinse under the tap before washing up as normal.

[Toospotty]

Why not just scrape the chopping board and knife first so the chicken bits go in the bin? And chickens don't inherently carry salmonella; it's a disease that some can carry, that would be killed in any case by soap and hot water.

[BCBG]

Scrape debris into bin, then run board under tap before washing up as normal. That way the water isn't contaminated. Also, I put chopping board into empty sink and give it a quick spritz with Dettox if I am not washing up for a bit. Always use water hot enough to require gloves. Er that's it.

[ManWithNoName]

I generally use a pan scrubbing brush first under a running hot tap straight down the sink to wash of the 'floaty bits of chicken'. Then fill up the sink and wash as normal.

I also sanitise the work surfaces with a commercial kitchen spay sanitiser.

Not bleach.

[HomeIsWhereTheHeartIs]

I am overthinking then. Ah well :)

[YouAreTheCentreOfYourOwnUniver]

There can be a certain bacteria, campylobacter jejuni, that is on raw chicken which is not killed at hot tap water temperature or destroyed with washing up liquid

I keep everything that has been in contact with raw chicken separate. While the food is cooking I scrape carefully into the bin, then rinse under the tap. Then wash with washing up liquid on a long handled scrubbing brush and then use a diluted bleach spray to clean again And then put in the dishwasher to wash with the rest of the dishes from the meal.

The scrubbing brush then gets a dose of neat bleach and then has boiling hot water from the kettle to rinse.

It may seem excessive but my job involves me knowing way too much about bacteria and food, I have under fives in the house and they are more susceptible to food poisoning illness.

[HomeIsWhereTheHeartIs]

YouAre thank you!! I knew it felt wrong to let all the germs swirl around in the sink together.

[YouAreTheCentreOfYourOwnUniver]

You're welcome, Home :-)

[BridgeOfWhys]

I keep all raw chicken stuff in the sink. Once chicken is cooking I wash all the bits in hot water and fairy liquid and then put in dishwasher. I then wash round the sink and sterilise with Milton.

I had campylobacter once and have never been so ill in my life. Took months to recover!

[Bunbaker]

I tend to scrape any bits into the bin. Rinse the board and knife with hot water, spray with antibacterial spray and rinse, and wash with hot water and washing up liquid as normal.

[MewlingQuim]

Soap and hot water will kill campylobacter.

[RiverTam]

I always would rinse the board before sticking it in the sink, but just washed it up as normal. Never had salmonella or anything like it.

[YouAreTheCentreOfYourOwnUniver]

To kill campylobacter with heat from cooking requires minimum of 70 degrees centigrade for at least 2 min

Hot water from taps is usually around 60 ish so imo hot tap water wouldn't kill it

Soap only cleans, ie removes grease and food debris. Disinfectant is the one that kills germs

[Fourarmsv2]

Where possible I cut out the chopping board stage. Usually this means holding the chicken fillet with a fork and chopping with scissors into the tray the chicken came in.

Scissors & fork go straight into the dishwasher.

DH maintains from his food hygiene courses that wooden boards are more hygienic than glass or plastic. However, they can't go in a dishwasher so glass or plastic are what we use.

[shelldockley]

I have a separate chopping board for raw meat, but I never use it, I always chop chicken breasts with kitchen scissors straight into the pan!

[MewlingQuim]

youare

Please link to your peer-reviewed evidence I would love to read it. As would my colleagues.

[MewlingQuim]

That washing up doesnt kill campy, I mean.

[MewlingQuim]

DH would love to read it too. He is an EHO.

[Bunbaker]

"so glass or plastic are what we use."

Nooo. Never use glass as a chopping board. It wrecks your knives. OH is a materials scientist and tells me that glass is harder than steel. Glass chopping boards are a knife's enemy.

[YouAreTheCentreOfYourOwnUniver]

Mewling, I can't link you to the source of my evidence, it is a specific training programme for the food industry sector and it would out me as it is specific to the company I work for (company logo etc). It is CIEH certified though and states 70 for min 2 min as heat method of killing non spore bacteria.

I do know though that MY hot water is not 70 therefore MY logic is that is not sufficient heat to kill bacteria.

Can you link me to your evidence that hot soapy water kills bacteria? (Genuinely interested!)