To wash or not to wash raw meat? Check the answers from experts

One of the big doubts of those who buy meat is: should we wash raw meat or not? This debate is permeated by people who agree and others who advise that it is best not to wash the meat.

Anyway, some scientists have analyzed this practice to determine what is the correct answer to this question, very common among those who consume animal protein.

The United States Department of Agriculture (USDA) has offered to analyze what are the best safety procedures before preparing meat and other foods.

According to the institution's specialists, not all food safety measure involves washing. Other people's attitudes can also contaminate food.

For example, during washing, the food bacteria can contaminate surrounding surfaces. Another contamination situation can occur if the hands are not washed frequently, especially after handling food that will still be prepared.

Which is right: washing or not washing raw meat?

According to food safety measures, the right thing is not to wash raw meat. When raw meat is washed, so-called cross-contamination can occur.

In this scenario, contact with water can cause microorganisms to splash around, increasing the risk of food poisoning.

Cross-contamination during the washing of raw meat occurs when there is transfer of bacteria harmful such as Salmonella to other foods, kitchen utensils and the kitchen counter. sink.

While the habit of washing red meat and poultry is an ancient custom, USDA experts believe that the This procedure is no longer necessary nowadays, as food is cleaned during processing in food industries. foods.

In fact, what eliminates germs and bacteria from meat it's cooking at the right temperature, not pre-cooking washing.

Tips for washing raw meat

However, if you still prefer to keep the habit of washing the meat, it is advisable to adopt some measures to prevent future contamination problems.

First, remove all food and containers from the area that will be used to wash the meat. Then wash the meat under running water and avoid water jets that cause splashes.

Then clean the sink, countertop and utensils used with hot water and soap. The boards and containers must also be disinfected.

Finally, the United States Department of Agriculture advises that, even after cleaning, it is necessary to sanitize and disinfect everything to eliminate germs and bacteria from food.

Therefore, choose an appropriate sanitizer or disinfectant and make sure that any commercial product that you choose is safe for food contact surfaces in your kitchen before use them.

After all this procedure, your kitchen will be sanitized and ready to continue preparing the meat!