Washing the meat before cooking is a habit many of us have adopted, believing that it cleans the meat of germs and bacteria. However, food safety experts warn that this practice may be more harmful than beneficial.

In this article, we will analyze the scientific data and expert recommendations to better understand this practice.

 

The Dangers of Washing the Meat

When we wash meat, the splashing water droplets can carry bacteria to other surfaces in the kitchen, such as the sink, countertops, utensils, and nearby foods. This spread of bacteria is called cross-contamination and can lead to food poisoning.

 

Health Authority Recommendations

Health authorities, such as the US Centers for Disease Control and Prevention (CDC) and the European Food Safety Authority (EFSA), advise against washing raw meat. Proper cooking temperatures are sufficient to neutralize any bacteria that may be present in the meat.

 

Alternative Food Safety Practices

Instead of washing the meat, experts suggest following these practices:

• Use separate cutting surfaces: Use different cutting boards for raw meat and other foods to avoid cross-contamination.
• Thorough handwashing: Wash your hands thoroughly with warm water and soap after handling raw meat.
• Clean and disinfect surfaces: Clean and disinfect all surfaces and utensils that came into contact with raw meat.
• Cook at appropriate temperatures: Cook meat to the appropriate internal temperature (e.g., chicken should reach 75°C) to ensure all bacteria are neutralized.

 

Conclusion

Washing the meat before cooking is not only unnecessary but can also be harmful due to the spread of bacteria. Safe meat handling practices, such as proper cooking temperatures and avoiding cross-contamination, are the best methods for preparing healthy meals. By following these recommendations, we can protect our health and the health of our loved ones.

 

If you have been safely washing meat for years and do not wish to change this practice, you can continue to do so, being extra careful to avoid potential cross-contamination.

 

Additional Tips

• Thaw meat properly: Thaw meat in the refrigerator, not at room temperature.
• Use a thermometer: Ensure the meat has cooked to the appropriate internal temperature.
• Conserve raw meat properly: Keep raw meat in the refrigerator at temperatures below 4°C.

 

Note: Sometimes, meats with bones may have fragments from the bone-cutting process. In this case, rinsing with water is necessary to remove the shattered pieces.