Many home cooks soak chicken in vinegar before cooking as a way to clean and disinfect it. The practice has become popular due to claims that vinegar kills bacteria on raw chicken such as Salmonella and Campylobacter. However, there is debate over whether this technique truly makes chicken safer to eat. Here we will examine the evidence behind using vinegar as a chicken wash and help you decide if you should be soaking your chicken before cooking.
Does Vinegar Kill Bacteria on Chicken?
Vinegar is often touted as a natural cleaning and disinfecting agent. The acetic acid in vinegar has antimicrobial properties that can kill some bacteria, yeasts, and molds. Studies have found vinegar effective at reducing Salmonella and other pathogens on produce and stainless steel surfaces. This has led many people to believe soaking chicken in vinegar will kill dangerous bacteria prior to cooking.
Several studies have tested this idea directly by inoculating raw chicken with Salmonella then soaking it in vinegar solutions. Vinegar has been found to reduce Salmonella levels, with greater reductions occurring with higher vinegar concentrations and longer soak times. For example, soaking chicken for 60 minutes in a solution of 2% acetic acid vinegar reduced Salmonella by over 90%.
Based on this evidence, vinegar does appear to have antibacterial action against pathogens like Salmonella on raw chicken. However, it may not eliminate all bacteria present. Research shows vinegar does not fully sterilize the chicken or guarantee complete eradication of pathogens. Some areas of the chicken, such as skin crevices or cavities, are difficult to reach and disinfect with a vinegar soak.
How Does Vinegar Kill Bacteria?
Vinegar is able to kill bacteria through several mechanisms:
- Acetic acid penetrates cell membranes and causes microbial proteins and enzymes to denature.
- The acidic environment inhibits replication and prevents cell division.
- Biofilms protecting bacteria can be disrupted by acetic acid.
This interference with bacterial structure and metabolism is responsible for vinegar’s antibacterial capabilities. However, the acetic acid in vinegar may not penetrate deeply into thick cuts of chicken. Vinegar’s antibacterial power also declines quickly as it dilutes in water-based solutions. These factors limit vinegar’s ability to fully disinfect raw chicken.
Does Soaking in Vinegar Make Chicken Safer?
While vinegar can reduce Salmonella and other pathogens on chicken, research shows soaking in vinegar does not make the chicken safer to eat.
Several studies have cultured bacteria from vinegar-soaked chicken before and after cooking. They found similar levels of Salmonella survived on soaked and unsoaked chicken after thorough cooking. This indicates soaking chicken in vinegar does not lower risk of foodborne illness if the meat is properly cooked.
The U.S. Department of Agriculture states washing or soaking raw chicken increases risk:
Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We do not recommend washing or rinsing raw meat and poultry before cooking. Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.
Pathogens on the chicken can splash and spread in the vinegar solution. Even just rinsing raw chicken under running water increases splatter and contamination risk. So while the vinegar may slightly reduce bacteria on the chicken itself, the overall result is increased spread of bacteria around the kitchen.
Proper Food Handling is More Important
Rather than soaking in vinegar, food safety experts emphasize proper handling, cooking, and sanitation as the best ways to prevent foodborne illness from chicken:
- Wash hands before and after handling raw chicken.
- Use separate cutting boards and utensils for raw chicken.
- Cook chicken thoroughly to 165°F internal temperature.
- Refrigerate leftovers within 2 hours.
Following these food safety guidelines is much more effective than attempting to wash or disinfect chicken with vinegar.
Does Vinegar Affect Taste and Quality of Chicken?
Many people soak chicken in vinegar not just for safety, but for effects on taste and quality. Here is how vinegar can impact chicken:
Tenderizing Effect
The acidic vinegar slightly breaks down collagen proteins in the chicken meat, resulting in increased tenderness. This tenderizing effect is mild compared to enzymes like bromelain or papain found in pineapple and papaya. But soaking for 30-60 minutes in an acidic marinade does help soften chicken to a degree.
Flavor Enhancement
Vinegar adds tangy flavor and aroma to chicken. An acid boost brightens up blander white meat chicken. Vinegar also acts as a salt accelerator, intensifying savory flavors. Marinating chicken in vinegar-based marinades imparts noticeable taste effects.
Moisture Retention
Acidic vinegar marinades improve water holding capacity in lean chicken breast meat. Vinegar-marinated chicken stays juicier when cooked. This effect is thought to result from vinegar causing proteins to unwind, allowing them to retain more moisture.
Antimicrobial Effects
In addition to any minor bacterial reductions, vinegar inhibits the growth of spoilage microorganisms that lead to sliminess and off-flavors in raw chicken. This helps marinated chicken stay fresher in the refrigerator for 1-2 days.
So while vinegar may provide some benefits to taste, texture, and shelf life, its antimicrobial effects on chicken safety are minimal.
Should You Soak Chicken in Vinegar?
Based on the available evidence, soaking chicken in vinegar is generally not recommended. Here are some key takeaways on the practice:
- Vinegar reduces but does not eliminate bacteria like Salmonella on raw chicken.
- Soaking in vinegar does not make chicken safer after cooking.
- Washing chicken spreads pathogens around the kitchen.
- Proper handling is more effective for food safety.
- Vinegar can help tenderize, add flavor, and improve moisture retention.
While vinegar does have some benefits for taste and texture, its antibacterial effects are mild and do not make up for the risks of cross-contamination from washing chicken. Following food safety guidelines provides much better protection.
If you choose to use vinegar with chicken, limit it to marinades and glazes applied just before cooking. Soaking or washing chicken in vinegar provides little safety benefit and is not recommended by food safety experts.
Alternative Ways to Use Vinegar
If you want to enjoy the bright flavor and tenderizing effect of vinegar with chicken, safer options include:
Vinegar-Based Marinades
Marinate chicken for 30-60 minutes in a vinegar sauce just before cooking. Try different types of vinegar like balsamic, wine, rice, or fruit vinegar. Season with herbs, garlic, mustard, or other spices.
Vinegar Glazes and Sauces
Brush chicken with a vinegar-based glaze or serve with a vinegar sauce like BBQ sauce, hot honey, or vinaigrette. This adds great flavor without the risks of presoaking.
Vinegar for Food Safety
Use vinegar to sanitize cooking tools, surfaces, and hands after handling raw chicken. Vinegar is a great non-toxic household cleaner. Just avoid using it improperly on uncooked chicken.
The Bottom Line
Soaking chicken in vinegar is a popular hack intended to clean and disinfect the raw meat. However, research shows this technique does not make the chicken significantly safer. Proper cooking and handling practices are much more effective for preventing foodborne illness from chicken.
While vinegar can tenderize and add flavor to chicken, soaking raw chicken in vinegar provides minimal safety benefits and actually increases risks due to splashing. Marinating chicken in vinegar just before cooking is a safer way to enjoy its bright, tangy flavor. But skip the vinegar chicken wash and follow good food safety practices for the best protection.