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The Surprising Truth About Washing Meat

When you unwrap a fresh cut of meat, it’s natural to want to give it a good rinse under the faucet. But resist the temptation! The USDA’s Food Safety and Inspection Service advises against washing raw beef, pork, lamb, chicken, turkey, or veal before cooking it.

The Risks of Cross-Contamination

Rinsing raw meat may seem like a hygienic step, but it can actually increase the risk of cross-contamination in your kitchen. According to the USDA, cooks who rinse raw animal proteins are more likely to spread harmful bacteria to other foods, surfaces, and utensils, leading to food-borne illness.

Why Washing Meat Isn’t Effective

Washing packaged raw meat isn’t an effective way to reduce bacteria. In fact, it can make you more likely to get food poisoning. When you wash meat under the faucet, the water can carry pathogens to your sink basin, countertops, and utensils. These surfaces can then become contaminated with harmful bacteria like Salmonella, Listeria, Campylobacter, and E. coli.

Proper Cooking is Key

The good news is that proper cooking will kill any bad bacteria in the meat, making it safe to eat. However, any surfaces that came into contact with the raw meat could still contain bacteria and should be washed with hot, soapy water, rinsed, and then air- or paper-towel-dried.

The Maillard Reaction: Why Rinsing Meat Can Thwart Browning

Another reason not to rinse meat is that excess moisture on the surface can prevent the Maillard reaction from occurring. This chemical reaction between carbohydrate molecules and amino acids is responsible for the coveted sear on steak and other meats, producing rich, complex flavors.

Salt Water Soaks: Unnecessary and Ineffective

Soaking meat in salted or plain water may seem like a good idea, but it serves no purpose for food safety. If you do choose to soak meat as part of a recipe, keep it in the refrigerator until cooking time to prevent cross-contamination.

How to Prevent Cross-Contamination

To prepare meat safely, follow these tips:

• Wash your hands and kitchen tools thoroughly after handling raw meat.
• Keep raw meat separate from other foods you’re storing or preparing.
• Use different cutting boards for raw and cooked foods.
• Never put cooked foods back on an unwashed plate that held raw meat.
• Chill or freeze leftovers within 2 hours.

Additional Food Safety Tips

• Cook your meat and poultry to the right internal temperature to kill harmful bacteria.
• Wash your vegetables before eating them to remove any dangerous bacteria.
• Replace your kitchen sponge regularly to prevent bacterial growth.

The Bottom Line

In summary, don’t rinse your meat! Instead, dry off any existing moisture carefully with paper towels before cooking. Then, wash your hands really, really well, for a full 20 seconds. By following these simple tips, you can ensure a safe and delicious meal.