Environmental Public Health Division

Washing: Is it Good for Food Safety?

Everyone equates washing to cleanliness. We wash clothes, linens, cars, dishes and ourselves. So it is logical that many people believe raw foods can be made cleaner and safer through washing. Is this true? Does washing meat, poultry, eggs, fruits and vegetables make them safer to eat?

Washing or Soaking Meat and Poultry

Washing raw poultry, beef, pork, lamb or veal before cooking is not recommended. In fact, washing can allow bacteria on meat and poultry to spread to other ready-to-eat foods by contaminating utensils, sinks, and countertops. Be aware that bacteria that are present on the surface of the meat or poultry can only be destroyed by proper cooking

Washing Eggs

Do not wash eggs before storing or using them. Washing is a routine part of commercial egg processing and the eggs do not need to be washed again. Federal regulations outline procedures and cleansers that may be used. The natural coating on just-laid eggs that helps prevent bacteria from permeating the shell is removed by the washing process and is replaced by a light coating of edible mineral oil which restores protection. Extra handling of the eggs, such as washing, could increase the risk of cross-contamination, especially if the shell becomes cracked.

Washing Produce

Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush. Consumers should not wash fruits and vegetables with detergent or soap. Household cleaning products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce. Always check labels on any product to ensure it is approved for use with food.   When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.

Cross-Contamination

Bacteria in raw meat and poultry can be spread to other foods, utensils and surfaces. Hand washing after handling raw meat or poultry or its packaging is a necessity because anything you touch afterwards could become contaminated. You could become ill by picking up a piece of fruit and eating it after handling raw meat or poultry.

 Packaging materials from raw meat or poultry also can cause cross-contamination. Never reuse packaging materials with other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons or plastic wraps, should always be discarded.