"Why Washing Meat Before Cooking Is Not Recommended"
"Health Professionals Advise Against Washing Raw Chicken Before Cooking"
"Studies Conducted by North Carolina State University and the US Department of Agriculture (USDA) Unveil Risks Associated with Washing Poultry (Chicken), Highlighting Potential Bacterial Contamination and Foodborne Illness."
"He explained that while some consumers believe washing meat kills bacteria or preserves it, certain bacteria are so tightly attached to the meat that repeated washing may not remove them."
"Research indicates that while some bacteria may be washed away during the process, it may not be beneficial overall."
"Chicken meat harbors Campylobacter, a bacterium responsible for cholera, fever, and muscle stiffness, along with salmonella and various other bacteria."
The researchers emphasized that running water to wash meat can actually heighten the risk of spreading germs and diseases on hands and in the sink. They advocate for cooking meat without washing to mitigate this risk.
Washing meat not only increases the likelihood of foodborne illness by spreading germs throughout the kitchen but also elevates the risk of contamination. The researchers recommend cooking meat directly in the pot to minimize these risks.
Cooking chicken meat to a temperature of 165 degrees Fahrenheit, or using high heat, effectively eliminates bacteria present in it, as stated by the USDA medical team.
The USDA medical team also suggests that roasting or boiling meat over high heat can aid in killing bacteria. Additionally, they advise frequent hand washing while handling chicken or beef during cooking.
