Stop Washing These 5 Foods Before Cooking Them

Washing food before cooking sounds like the clean choice. With some raw foods, the trip under the faucet can create another problem. Water doesn’t kill the harmful bacteria that may be present on raw meat, poultry, seafood, or eggs. Splashing water can move those germs into the sink, across nearby counters, or onto food that won’t be cooked.

The safer step is proper cooking. These five foods don’t need a rinse first.

Raw chicken and turkey

Chicken may be the food most tempting to wash before cooking, but rinsing doesn’t remove the bacteria that matter.

Water can splash contaminated droplets beyond the sink. In a USDA observational study cited in the source, 60% of participants who washed raw poultry had bacteria in their sinks afterward. Researchers also found transfer to lettuce prepared during the experiment.

Cook chicken and turkey to an internal temperature of 165°F, checking the thickest section with a food thermometer.

If something on the surface needs to be removed, pat that area with a damp paper towel, discard it, then wash your hands.

Steaks, chops, and roasts

Beef, pork, lamb, and veal don’t become safer after a rinse.

If surface moisture gets in the way of browning, blot the meat with disposable paper towels instead. Throw them away after use and wash your hands.

Whole cuts should reach at least 145°F, followed by a three minute rest before eating or carving.

Ground meat

Ground beef, pork, lamb, and veal should skip the sink too.

Grinding can distribute bacteria throughout the meat, so rinsing the exterior cannot address what may be inside. It can still spread contaminated droplets around the kitchen.

Ground meat should reach 160°F. Ground chicken and turkey should reach 165°F.

Don’t use color alone to judge doneness. Check with a food thermometer.

Raw fish and shellfish

Fish fillets, shrimp, scallops, and other raw seafood don’t need a routine rinse before cooking.

Water doesn’t eliminate harmful microorganisms, but it can move them from the seafood to the sink, faucet, dishes, or nearby ingredients.

Fish should reach 145°F or cook until the flesh is opaque and separates with a fork. Shrimp, lobster, crab, and scallops should become pearly or white and opaque.

For clams, mussels, and oysters, cook until the shells open and discard any that stay closed.

Eggs

Store bought eggs in the United States have already been cleaned during commercial processing.

Washing them again at home isn’t needed and can spread material from the shells around the sink and nearby surfaces.

Keep eggs refrigerated in their carton and wash your hands after handling raw eggs.

Wash these things instead

Skipping the rinse doesn’t mean skipping kitchen hygiene.

Wash your hands before and after handling raw animal products. Clean knives, cutting boards, dishes, utensils, and counters with hot, soapy water after contact.

Keep raw foods and their juices away from bread, salads, fruit, and anything else that won’t receive further cooking.

Fresh fruits and vegetables should be rinsed under clean running water. Produce labeled pre-washed doesn’t need another wash.

The faucet has an important job in food prep, but washing raw animal foods isn’t one of them. Keep the water for your hands, equipment, and produce, and let heat handle the germs on meat, poultry, seafood, and eggs.