In our quest for cleanliness and safety, we often reach for the faucet to wash everything in sight, especially when it comes to our food. However, a recent advisory from the Centers for Disease Control and Prevention (CDC) suggests that this well-intentioned habit might not always be the right course of action.
The CDC is sounding the alarm about washing certain foods before cooking, cautioning that this practice could do more harm than good in terms of ensuring food safety.
Here are four foods you should avoid washing, according to the CDC, as reported by bestlifonline:
1. Raw Meat, Chicken, Turkey, or Eggs
When you bring home meat or poultry products, the natural inclination is to give them a good rinse to eliminate any residues from the farm or packaging. However, the CDC strongly advises against this. They warn that washing raw meat, chicken, turkey, or eggs can actually spread germs to your sink, countertops, and other surfaces in your kitchen.
“These germs can contaminate other foods, such as salads or fruit, and lead to illness,” the agency cautions. To avoid the risk of spreading harmful bacteria in your kitchen, it’s essential to follow proper food safety guidelines.
Recent research conducted by the U.S. Department of Agriculture (USDA) underscores the dangers of washing meat or poultry. The USDA is urging consumers to abandon this risky practice, citing that it increases the risk of cross-contamination, which can result in foodborne illnesses.
The USDA explains that potentially harmful bacteria found on the surface of raw meat and poultry can accumulate in the sink. When these items are rinsed, the loosely attached bacteria can easily shake loose and spread. This cross-contamination can affect ready-to-eat foods, underscoring the importance of not washing meat or poultry to maintain kitchen hygiene and food safety.
2. Eggs
Washing eggs may seem like a harmless habit, but it carries hidden risks. Conor O’Flynn, operations manager of O’Flynn Medical, explains that washing an egg can facilitate the transfer of harmful bacteria like salmonella from the egg’s outer surface to the inside.
When an egg is washed, it compromises the natural protective barriers provided by its shell, allowing harmful bacteria to infiltrate the interior. This creates an ideal environment for bacteria to thrive, especially if the egg isn’t cooked thoroughly, such as in the case of a runny fried egg.
The USDA highlights that eggs have a natural protective coating called the bloom, which acts as the first line of defense against bacteria. Commercial washing processes remove this protective layer and replace it with a light coating of edible mineral oil, which restores protection for long-term home storage.
However, extra handling, like washing eggs at home, can increase the risk of cross-contamination, especially if the shell becomes cracked. Therefore, it’s important to avoid washing eggs and compromising their natural defenses.
In summary, while cleanliness is vital in food preparation, there are instances where washing certain foods can pose unexpected risks. By heeding the CDC’s advice and refraining from washing raw meat, poultry, and eggs, we can maintain a safer and more hygienic kitchen environment.
