Regarding E. Kirsten Peters’ Oct. 14 article “Raw poultry doesn’t need rinsing.”
Au contraire! There is a very good reason to (gently) rinse poultry prior to cooking. Most of the time, the innards (lights) are not completely removed from inside the bird, and pieces of organs, blood vessels and yucky stuff remain between rib bones, held in place by tendons. No machinery can effectively remove all bits of bloody red things. These remnants impart an off-putting flavor and color to stuffing and pan juices. I’d rather take my chances with “tiny droplets of water bouncing off the carcass.”
I am 71 years old, and have yet to cause anyone illness from my chicken and turkey dinners.