Is my food safety routine over-the-top? Or is salmonella the bacterial equivalent of the Ebola virus? Obviously, I understand that chicken needs to be heated to an internal temperature of 165 degrees. That is not the issue.

Here's the deal. When I prepare chicken, I think I go may go overboard on my food safety routine. For example, after taking the raw chicken out of the package, I wash my hands before seasoning the chicken so that I don't contaminate the spice containers with chicken juice from the chicken packaging. Even if I haven't touched the chicken after the seasoning process, I usually wash my hands again just in case chicken liquid somehow splashed or transferred to my hands.

If I'm cooking chicken in a skillet, I wash my spatula halfway through cooking to make sure raw chicken is not on the spatula. When grilling chicken, I use tongs to transfer the raw chicken to the grill. I then go wash the tongs to avoid contaminating the cooked chicken with the raw chicken juice on the tongs. (I usually wash the tongs again halfway through grilling JUST IN CASE because, you know, chicken fluids.) Skillet or grill, I usually wash my hands at least three or four times throughout this process.

After I'm done eating, I usually disinfect all the surfaces in my kitchen that were in the vicinity of raw chicken, lest any nefarious salmonella remain.


Is anyone else afflicted with salmonella paranoia? Is my salmonella fear justified?