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Washing Food: Does it Promote Food Safety?
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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?
Cross-Contamination
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. We call this cross-contamination.
Hand washing after handling raw meat or poultry or its packaging
is a necessity because anything you touch afterwards could become
contaminated. In other words, you could become ill by picking
up a piece of fruit and eating it after handling raw meat or
poultry. Practice good hand washing before and after handling
raw foods as well as when using the bathroom, changing diapers,
tending to a sick person, blowing your nose, sneezing and coughing,
and after petting animals.
It is important to prevent cross-contamination from raw meat
or poultry juices by washing counter tops and sinks with hot,
soapy water. If desired, 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 or Soaking Meat and Poultry
Washing raw poultry, beef, pork, lamb, or veal before cooking
it is not recommended. Some consumers think they are removing
bacteria from the meat and making it safe. For safety, use a food
thermometer to be sure the food has reached a safe minimum internal
temperature. Beef, veal, and lamb steaks, roasts, and chops can be
cooked to 145 °F. All cuts of pork should reach 160 °F. All poultry
should reach a safe minimum internal temperature of 165 °F.
Callers to the USDA Meat and Poultry Hotline sometimes ask about
soaking poultry in salt water. This is a personal preference
and serves no purpose for food safety. If you choose to do this,
however, preventing cross-contamination when soaking and removing
the poultry from the water is essential.
Sometimes consumers wash or soak country ham, bacon, or salt pork because
they think it reduces the sodium or salt enough to allow these
products to be eaten on a sodium-restricted diet. However, very
little salt is removed by washing, rinsing, or soaking a meat
product and is not recommended.
Washing Eggs
Do not wash eggs before storing or using them. Washing is a
routine part of commercial egg processing and the eggs do not
need to be washed again. Federal regulations outline procedures
and cleansers that may be used. "Bloom", the natural coating
on just-laid eggs that helps prevent bacteria from permeating
the shell, is removed by the washing process and is replaced
by a light coating of edible mineral oil which restores protection.
Extra handling of the eggs, such as washing, could increase
the risk of cross-contamination, especially if the shell becomes
cracked.
Washing Produce
Before eating or preparing, wash fresh produce under cold running
tap water to remove any lingering dirt. This reduces bacteria
that may be present. If there is a firm surface, such as on
apples or potatoes, the surface can be scrubbed with a brush.
Consumers should not wash fruits and vegetables with detergent
or soap. These products are not approved or labeled by the Food
and Drug Administration for use on foods. You could ingest residues
from soap or detergent absorbed on the produce.
When preparing fruits and vegetables, cut away any damaged or
bruised areas because bacteria that cause illness can thrive
in those places. Immediately refrigerate any fresh-cut items
such as salad or fruit for best quality and food safety. |
Last Modified:
August 18, 2006 |
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