8 Foods You Should NEVER Eat Raw, According to Food Experts

Raw poultry — such as chicken and turkey — often carries harmful bacteria like Salmonella, which can cause serious foodborne illnesses.

“Cooking poultry to the proper temperature will kill the pathogens,” says Cassetty. This includes the virus behind the current bird flu epidemic — it won’t survive high temps. “Use a food thermometer and check it at the thickest part of the meat without touching the bone,” says Cassetty. If you’re cooking ground poultry, check in the center of the patty or dish because the risk of contamination is higher since ground beef is handled more during processing. Don’t eat any poultry unless the thermometer reaches 165°F.

While you’re prepping the poultry, do not rinse it with water, advises Cassetty. Doing so only raises the risk of cross-contamination (for instance, contaminated water may splash onto nearby plates or cooking utensils), and it’s not needed because cooking will kill any pathogens.