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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Summer 1999 - Vol 3 / No. 3

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Does Washing Meat and Poultry Promote Food Safety?

According to the USDA Meat and Poultry Hotline, the practice of washing raw poultry, beef, pork, lamb or veal before cooking is not recommended.

In fact, washing meat and poultry can allow bacteria (if present) to spread to other ready-to-eat foods. The best defense to keeping harmful bacteria at bay is to cook the meat and poultry to the recommended temperatures. Any bacteria present on the surface is destroyed by cooking it to a temperature of 160 degrees F.

To prevent cross-contamination from raw meat or poultry juices, it is important to wash hands as well as counter tops and sinks with hot soapy water after contact with raw products. The countertops can also be sanitized with a solution of one tablespoon chlorine bleach to one 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.

Source: FSIS, Food Safety Features "Does Washing Food Promote Food Safety?" July 1999.

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Updated Monday, August 29, 2011