Should You Wash Meat Before Cooking?
The immediate and emphatic response ranges from a firm “NO, absolutely not!” to a panicked “NO, definitely not!” Washing meat is not only unnecessary but also extremely dangerous, as extensively documented in international scientific literature. This is not merely a personal opinion.
A Breeding Ground for Germs
Contrary to the belief that washing cleans the meat, it actually creates a habitat for moisture-seeking microbes, accelerating the rotting process. Furthermore, if the meat, especially chicken, is contaminated with bacteria like salmonella, washing it in the sink significantly increases the risk of food poisoning. This occurs because the water can spread the germs through droplets that settle on kitchen surfaces and equipment, eventually transferring to our hands and other food items, like bread or salad, which can then be ingested.
A Misconception
Modern meat distribution systems—from slaughterhouses to retail stores—operate under strict hygiene controls. Workers wear protective suits, gloves, and masks, ensuring a sterile environment. Therefore, there is no chance of meat being exposed to contaminants like dust or odors. This is unlike the 1950s when meat was transported in unsanitary conditions. The outdated practice of washing meat has persisted through generations, despite being disproven by scientists and experts.
The Right Way to Disinfect
There’s no need to wash meat to remove external dirt or odors. Meat is made of muscles that have not been exposed to contaminants. If microbial contamination occurs, it is isolated, and moisture only exacerbates its growth. The primary method to kill germs is through cooking. All germs die when exposed to temperatures of 74°C for one second, 68°C for two minutes, or 66°C for four minutes. Washing meat does not eliminate germs; it only facilitates their spread. Only cooking or using acids can effectively kill germs.
Misguided Practices
Some people go as far as washing minced meat in a colander, believing they are cleaning it by removing the red-colored water and fat traces. This is not only ineffective but dangerously increases the microbial load due to moisture. Washing minced meat is a hazardous practice and detracts from its culinary value.
When and How Can You Wash Meat?
Only wash meat if it has fallen on the floor or has been exposed to contaminants in an unusual situation.
When you bring meat home and plan to keep it for a few days before cooking, simply wipe it thoroughly with kitchen paper to remove any moisture and reduce the risk of germ growth. This is the opposite of washing. Even if recipes suggest washing, ignore it—this practice is outdated and dangerous. Unfortunately, not everyone, including some famous chefs, has recognized this.
To eliminate this risky, outdated habit, it’s crucial to spread scientific truth. Washing meat before cooking is an irresponsible practice that invites germs to thrive, putting your family at risk.
