Recently, media has uncovered nearly two-thirds of chicken from the supermarket has salmonella or campylobacter bacteria. We all know that cooking to a safe temperature will kill this potential illness inducing bacteria, but all this time, I've been rinsing my raw chicken in cool water an patting it dry with paper towels (which are immediately thrown away, and surrounding counter-tops sanitized). Why the rinsing? Is this an old wives' tale that I've been wasting time with for years? If cooking the chicken completely is the only killer of bacteria, am I wasting my time and potentially spreading germs around my kitchen sink and counter tops?
Also, I've eaten tons of chicken in my lifetime- both in restaurants and my own home. To my knowledge, I've never gotten the sicknesses mentioned above. I don't consider myself to be super human, so is it possible the media is pulling a fast one on us?