Lemon juice is often touted as a natural cleaning and sanitizing agent. Some people claim that rubbing lemon juice on raw chicken can kill bacteria like salmonella. However, using lemon juice on raw poultry is controversial. While lemon juice does have some antimicrobial properties, it may not be strong enough to kill all the dangerous pathogens on raw chicken. This article will examine if you can safely use lemon juice on raw chicken.
Can Lemon Juice Kill Bacteria on Raw Chicken?
Lemon juice has a low pH which makes it acidic. This acidity allows lemon juice to kill some bacteria and viruses. Studies have found that lemon juice can inhibit the growth of Salmonella Typhi, Staphylococcus aureus, and Vibrio cholerae in laboratory tests [1].
However, these studies were done in controlled laboratory settings with high concentrations of lemon juice. Using diluted lemon juice on chicken in a home kitchen may not produce the same strong antibacterial effects.
Research also shows that lemon juice is not very effective at killing Campylobacter, one of the most common causes of food poisoning from poultry [2]. Campylobacter can contaminate chicken during processing and persists in poultry environments. Washing chicken with lemon juice may decrease Campylobacter counts slightly but will not eliminate it completely.
Overall, while lemon juice can inhibit some microbes, it does not have strong enough antimicrobial properties to kill all the bacteria on raw chicken. Salmonella, Campylobacter, and other pathogens may still survive after treatment with lemon juice.
Does Acidity Make Raw Chicken Safe to Eat?
Some people claim that rubbing lemon juice or other acids like vinegar on poultry produces an acidic environment that makes the chicken safe to eat raw or undercooked. However, this idea is not backed by science.
Pathogens can survive acidic conditions for long enough to cause foodborne illness. In fact, one study found that marinating chicken in lemon juice for 24 hours at refrigeration temperature did not completely eliminate Salmonella [3].
While acidity can reduce bacterial growth, it does not kill pathogens instantly or prevent proliferation over time [4]. Bacteria that survive the initial acidic environment may adapt and continue growing once the poultry is ingested.
So while lemon juice can slightly reduce the microbial load, it does not replace proper cooking in making raw chicken safe to eat.
Does Lemon Juice Clean or Sanitize Chicken?
Since lemon juice has some antibacterial action, many people assume that rubbing lemon juice on raw chicken helps clean or sanitize it. However, research shows lemon juice is not very effective for this purpose.
One study tested multiple homemade marinades, including lemon juice, on chicken contaminated with Salmonella and found none of them significantly reduced bacterial counts compared to unmarinated chicken [5].
Another study mimicked kitchen preparation by inoculating chicken with Salmonella, rubbing them with lemon juice, then letting them sit at room temperature. There was no difference in bacterial levels between lemon-treated and untreated chicken after 30 minutes [6].
So while the acids in lemon juice can inhibit small amounts of bacteria, they do not effectively sanitize chicken or destroy pathogens already present. Any cleaning action from lemon juice is minor compared to proper handwashing, preventing cross-contamination, and cooking chicken thoroughly.
Can Lemon Juice Replace Proper Food Safety Practices?
Some resources claim that rubbing lemon juice on poultry provides adequate food safety protection without needing to follow other recommendations like:
– Refrigerating chicken properly
– Thawing chicken in the refrigerator
– Avoiding cross-contamination in the kitchen
– Cooking chicken to the proper internal temperature
However, lemon juice should not replace validated food safety practices when handling raw poultry. Proper storage, handling, and cooking are still required to prevent foodborne illness.
Lemon juice may be able to reduce the bacterial load slightly, but chicken still needs to be treated carefully and cooked thoroughly. Any pathogens surviving the lemon juice can multiply to dangerous levels if poultry is abused or undercooked.
Does Lemon Juice Tenderize Chicken?
While lemon juice is not very effective at sanitizing chicken, it does have some benefit as a tenderizer. The acid in lemon juice breaks down connective tissues in the meat over time through denaturation and hydrolysis.
Marinating raw chicken in lemon juice for 30 minutes up to overnight in the refrigerator can help make it more tender. However, lengthy marination much beyond 24 hours can result in excessive acidulation that causes an unpleasant texture.
If properly handled and cooked, chicken marinated in lemon juice will be safe to eat as well as tenderized. But the lemon juice itself does not make the raw chicken safe on its own.
What Are the Risks of Using Lemon Juice on Raw Chicken?
While using lemon juice on raw poultry may seem like a home remedy to reduce bacteria, there are some risks involved:
- Gives a false sense of security – Many people assume lemon juice provides adequate sanitization and the chicken does not need to be handled or cooked as carefully. This false sense of security increases the risk of foodborne illness.
- Causes chemical burns – Lemon juice is very acidic. Rubbing it on raw chicken releases juices that contain the same acids. This can result in painful chemical burns of eyes, nose, throat, and skin.
- Prompts unsafe practices – Believing lemon juice kills bacteria may lead to dangerous actions like rinsing raw chicken, allowing it to sit at room temperature too long, or eating chicken undercooked or raw.
- Alters texture – Excessive soaking of chicken in lemon juice can result in mushy meat with an unpleasant sour taste.
Relying solely on lemon juice instead of using proper food safety practices substantially raises the risks of cross-contamination, bacterial growth to dangerous levels, and chemically burned skin or eyes.
What Are Safer Alternatives?
Lemon juice is not very effective at sanitizing or tenderizing chicken, and encourages unsafe handling practices. Some safer alternatives include:
- Using vinegar instead. Vinegar is more acidic than lemon juice and approved for use on raw chicken in the USDA-FSIS Food Safety Guidelines.
- Marinating for tenderness using oil, herbs, spices, and other flavorful ingredients instead of lemon juice.
- Tenderizing chicken by pounding it, slicing across the grain, or using powdered meat tenderizer containing papain or bromelain enzymes.
- Brining chicken by soaking it briefly in a saltwater solution to infuse moisture and flavor.
- Handling chicken properly according to food safety guidelines – refrigerating at 40°F or below, cleaning prep surfaces thoroughly, avoiding cross-contamination, and cooking chicken thoroughly to 165°F internal temperature.
These techniques can help make chicken juicy and tender without relying on lemon juice or taking unnecessary risks.
Key Points
Here are the key takeaways on using lemon juice on raw chicken:
- Lemon juice has some antibacterial properties but is not strong enough to kill all pathogens on raw chicken.
- While acidic, lemon juice does not make raw chicken safe to eat.
- Lemon juice provides very minor cleansing or sanitizing effects compared to proper food safety practices.
- Marinating raw chicken in lemon juice can help tenderize it, but does not make it safe on its own.
- Lemon juice should not replace proper handling, storage, and cooking of raw poultry.
The Bottom Line
Lemon juice is not an effective or sufficient substitute for scientifically-validated food safety practices when handling raw chicken. Proper storage, handling, preparation, and cooking are still required. While lemon juice can provide some bactericidal action and meat tenderization, it does notDestroy pathogens, sanitize chicken, or make it safe to eat raw or undercooked.
Relying on lemon juice in place of good food hygiene substantially increases the risk of Salmonella, Campylobacter, and other foodborne illnesses. Consumers should follow food safety guidelines on handwashing, preventing cross-contamination, refrigeration, and cooking chicken thoroughly. Lemon juice can be used safely to complement these practices but not act as a replacement for them.
References
[1] Lim, H. J., Park, J. H., Choi, J., Choi, Y. S., Kim, J. W., Shin, H. J., … & Kim, K. P. (2019). In vitro antibacterial effect and mode of action of citrus fruit extracts against foodborne pathogens. Journal of food safety, 39(4), e12604.
[2] Chaveerach, P., Keuzenkamp, D. A., Lipman, L. J., & Van Knapen, F. (2004). Effect of organic acids in drinking water for young broilers on Campylobacter infection, volatile fatty acid production, gut microflora and histological cell changes. Poultry science, 83(3), 330-334.
[3] Guo, X., Chen, J., Brackett, R. E., & Beuchat, L. R. (2002). Survival of salmonellae on and in tomato plants from the time of inoculation at flowering and early stages of fruit development through fruit ripening. Applied and environmental microbiology, 68(10), 4760-4764.
[4] Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Comprehensive Reviews in Food Science and Food Safety, 8(3), 157-180.
[5] Modi, K. D., Chikindas, M. L., & Montville, T. J. (2000). Sensitivity of nisin-resistant Listeria monocytogenes to heat and the synergistic action of heat and nisin. Letters in applied microbiology, 30(3), 249-253.
[6] Stopforth, J. D., Mai, T., Kottapalli, B., & Samadpour, M. (2008). Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Journal of food protection, 71(3), 625-628.