Washing is often linked with cleanliness — we wash clothes, dishes, and even ourselves to stay hygienic. Naturally, many people assume that washing food, especially meat and poultry, enhances safety. However, when it comes to food safety, this assumption can lead to unintended consequences.
Cross-contamination is one of the major risks associated with washing certain foods. Harmful bacteria from raw meat, poultry, eggs, and seafood can spread to ready-to-eat foods, kitchen utensils, and surfaces. These pathogens, if not controlled, can lead to serious foodborne illnesses.
To avoid this:
Proper handwashing is essential when preparing any food. Unwashed hands can transfer bacteria from raw meat to other foods and surfaces.
Follow these 5 steps for effective handwashing:
Wash your hands before and after handling food, after using the restroom, sneezing or coughing, and after touching high-contact surfaces like doorknobs or phones.
Cleaning removes dirt and some bacteria. Use hot, soapy water for utensils, cutting boards, and surfaces.
Sanitizing kills germs on food-contact surfaces. For example, use a mix of 1 tablespoon of bleach in 1 gallon of water for sanitizing.
Disinfecting is meant for non-food-contact surfaces like sinks and countertops and requires stronger bleach solutions.
Important: Disinfectants should not be used on utensils or cutting boards, as they can leave harmful residues.
Contrary to popular belief, washing raw meat or poultry is not recommended. The USDA advises against it, as splashing water can spread bacteria across your kitchen. Cooking meat to the correct internal temperature is the only way to destroy harmful pathogens.
Safe Cooking Temperatures:
Soaking meat or poultry in saltwater or brine is a personal choice and does not improve food safety. Always handle with care to avoid contamination.
Commercial eggs are already washed and coated with a protective mineral oil. Rewashing eggs at home increases the risk of contamination, especially if the shell cracks during handling.
Fruits and vegetables should be rinsed under running water before consumption. For firm produce like potatoes or apples, scrubbing with a brush is helpful. Avoid using soap, detergent, or commercial produce washes, which are not FDA-approved for food use.
If the package is labeled “pre-washed” or “ready-to-eat,” there’s no need for additional washing. But if you choose to wash it, make sure to prevent any contact with unclean surfaces to avoid cross-contamination.
Conclusion:
Washing may make food look cleaner, but in many cases — especially with meat and poultry — it does more harm than good. Focus instead on proper hand hygiene, cleaning and sanitizing surfaces, and cooking to safe temperatures. That’s the real recipe for food safety.