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Rinsing Meat: Food Safety Help or Hindrance?

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Winter/Spring 2005

Historically, we equate washing with cleanliness. Why, then is one of the recommendations in the 2005 Dietary Guidelines for Americans that consumers not wash meat and poultry before cooking? The reason lies in minimizing the spread of bacteria. Bacteria present on the surface of meat or poultry are easily destroyed by cooking, but bacteria spread to other surfaces and foods during the washing process may not receive the needed heat treatment.

According to USDA's Meat and Poultry hotline, bacteria from the rinsed meat is easily spread to the sink, faucet, your hands, dish clothes, and anything you touch or that comes in contact with the raw meat. Further contamination may occur if other food items such as fresh vegetables or fruits are then placed in the sink. While the bacteria on the meat will be destroyed during cooking, that on the salad ingredients will likely be served to the dinner guests.

The USDA also does not recommend washing eggs before storing or using them. Washing is a routine part of commercial egg processing and eggs do not need to be washed again. Fresh laid eggs have a natural coating called "bloom," which helps prevent bacteria from permeating the shell. Although removed by washing, egg processors restore this protection with a light coating of edible mineral oil. At home, extra handling of eggs, such as washing, could increase the risk of cross contamination, especially if the shell becomes cracked.

Fruits and vegetables do need to be thoroughly washed before eating, especially if served without further cooking. An information sheet by the Food Safety Inspection Service (FSIS) taking aim to educate consumers about these misconceptions can be viewed at online.

1. Does Washing Food Promote Food Safety? USDA/Food Safety and Inspection Service (FSIS). July 1999. Available at www.fsis.usda.gov/OA/pubs/washing.htm.
2. 2005 Dietary Guidelines Advisory Committee Report: Food Safety. Available at www.health.gov/dietaryguidelines/dga2005/report/PDF/D9_FoodSafety.pdf.



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