In honor of Food Safety Week, the Food Standards Agency advises people to avoid washing raw chicken. According to the organization, this is because a certain harmful bacteria, known as campylobacter, can easily spread from splashing water.

The FSA notes that campylobacter is the most common cause of food poisoning in the UK and can be fatal. Symptoms generally include abdominal pain and diarrhea for two to five days.

The bacteria could cause illness with raw or undercooked chicken, or because of contamination from washing raw chicken. Cooking the chicken thoroughly kills the bacteria. Adhering to a few food safety tips can cut down on the risk of foodborne illness.

The first step, according to the FSA, is to keep raw chicken covered and store it at the bottom of the refrigerator to prevent juices from dripping down and contaminating other food.

It is also important to wash any used utensils thoroughly. This also includes any cutting boards and surfaces used to prepare the raw chicken. Individuals should wash their hands thoroughly with warm water and soap after dealing with raw chicken in order to prevent the spread of campylobacter through cross contamination.

Chicken should be thoroughly cooked so that it is steaming hot. To test for doneness, cut into the thickest part of the meat and make sure that it is steaming hot, no pink meat is visible, and that the juices run clear.