Does washing meat, poultry, eggs, fruits and vegetables make them safer to eat?
(MEAT and POULTRY) Studies have indicated that there is no benefit to washing meat and poultry. In fact, washing can allow bacteria on meat and poultry to spread to other ready-to-eat foods. Remember, bacteria that are present on the surface of the meat or poultry will be destroyed by cooking to a temperature of 160 degrees F. Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. It is important to prevent cross-contamination from meat or poultry juices by washing counter tops and sinks with hot soapy water. To sanitize use a solution of one teaspoon of liquid chlorine bleach per quart of water. (HAM, BACON, SALT PORK) Sometimes consumers wash or soak 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. (EGGS) Do not wash eggs before storing or using them. W
