ADVERTISEMENT
Do you really have to wash meat before cooking?
It may seem surprising, but washing meat before cooking can make the problem worse. This is because by rinsing the meat before cooking it, you increase the risk of cross-contamination. As relayed by the Canadian Health website, rinsing meat, poultry or fish with running water before cooking leads to the spread of bacteria, such as Salmonella or Campylobacter, to other work surfaces, kitchen utensils or other foods. These bacteria can lead to food poisoning, according to the CDC (Centers for Disease Control and Prevention), especially since washing meat under running water would be completely unnecessary and does not eliminate foodborne pathogens.
However, according to a published in the Journal of Food Protection, washing the surface of meat with an acidic solution such as vinegar or lemon juice may reduce the number of bacteria on raw meat, compared to washing with running water. Still, the safest way to eliminate harmful germs is to cook the meat thoroughly.
How to avoid cross-contamination, caused by the presence of bacteria on meat?
One thing is for sure, washing meat does not remove bacteria. These are already present on the surface and can easily spread in your kitchen. Here are the best things to do to limit the risk of contamination.
– Clean surfaces that have been in contact with meat
It is essential to clean the surfaces used well after preparing or cutting the meat, namely: the worktop, the cutting board and the sink. To do this, do not hesitate to spray white vinegar on the different areas concerned. Allow the product to sit before wiping with a clean, damp cloth.
