Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs, fruits and vegetables make them safer to eat?

Washing Meat and Poultry

Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces.

Some people think they are removing bacteria by washing meat. However, some of the bacteria are so tightly attached they cannot be removed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling and grilling) to the right temperature kills the bacteria, so washing food is not necessary.

Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef and veal steaks, roasts and chops to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Cross-Contamination

Hand washing after handling raw meat or poultry or its packaging is vital because anything that is touched afterwards can become contaminated. Even picking up a piece of fruit and eating it after handling raw meat can cause illness.

Wash hands with warm water and soap for 20 seconds before and after handling food, and after using the bathroom, changing diapers, tending to a sick person, blowing your nose, sneezing and coughing and handling pets.

It is important to prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water. For extra protection, you may sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

Packaging materials from raw meat or poultry also can cause cross-contamination. Never reuse them with other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons, or plastic wraps, should be discarded.

Washing Eggs

Do not wash eggs before storing them. Washing is a routine part of commercial egg processing and the eggs do not need to be washed again. Extra handling of the eggs can increase the risk of cross-contamination, especially if the shell becomes cracked.

Washing Produce

Before eating or preparing fresh fruits and vegetables, wash the produce under cold tap water to remove dirt and reduce bacteria. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush. Do not wash fruits and vegetables with detergent or soap as it can be absorbed into the produce.

When preparing fruits and vegetables, cut away any damaged or bruised areas as bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit.