WHO Official Warning: The Risks of Washing Raw Meat Explained

Stop Washing Raw Meat! WHO Shares Important Food Safety Tips

The World Health Organization (WHO) advises against washing raw meat and poultry before cooking. This practice can inadvertently spread harmful bacteria, such as Salmonella and Campylobacter, to kitchen surfaces, utensils, and other foods through water splashes, increasing the risk of foodborne illnesses.

Instead of washing, it’s recommended to cook meat and poultry to the appropriate internal temperatures to effectively kill any present bacteria. For instance, poultry should be cooked to an internal temperature of 165°F (73°C).

Maintaining proper kitchen hygiene is crucial. This includes thoroughly washing hands with soap and water before and after handling raw meat, using separate cutting boards and utensils for raw and cooked foods, and cleaning all kitchen surfaces to prevent cross-contamination.

While washing raw meat is a common practice in some cultures, health experts emphasize that the risks associated with potential cross-contamination outweigh any perceived benefits. Therefore, it’s safer to avoid washing raw meat and focus on proper cooking and kitchen hygiene practices.