[Valpal1]

It’s not the cooked chicken that is the problem, it’s the improperly disinfected prep surfaces that cross contaminate food that isn’t going to get cooked.

Reusing a cutting to make salad after a quick rinse under running water is not smart.

Or storing raw meats above produce in the fridge, where leaking liquids from the packages might drip into the lettuce.

[Zhang Fei]

It’s not the cooked chicken that is the problem, it’s the improperly disinfected prep surfaces that cross contaminate food that isn’t going to get cooked. Reusing a cutting to make salad after a quick rinse under running water is not smart.

This is one of the reasons I don't do uncooked salads. Everything I prepare involves bringing the ingredients to at least 160F.

[donmeaker]

That is why I buy Chlorox.