Washing Food: Does it Promote Food Safety?
Cross-Contamination
- Washing raw meat or poultry is not recommended. Washing or soaking ham, bacon, or salt pork removes very little salt and is not recommended. Do not wash eggs before storing or using them.
- Bacteria in raw meat and poultry juices can cause cross-contamination. Hand washing after handling raw meat or poultry or its packaging is necessary because anything you touch afterwards could become contaminated. Washing salty meats (bacon, ham, salt pork) removes very little salt and is not recommended. Prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water. You may sanitize with a solution of 1 tablespoon of bleach per gallon of water. Packaging materials should be discarded.
Properly Cook Meat and Poultry
For safety be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts, and chops can be cooked to 145 °F. All cuts of pork should reach 160 °F. All poultry should reach a safe minimum internal temperature of 165 °F.
WASH 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. For apples or potatoes and the like, scrub with a brush. Do not use detergent or soap because you could ingest the residue.
- 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.
Adapted from information downloaded 4 July 2009 from United States Department of Agriculture > Food Safety & Inspection Service > Safe Food Handling. Last Modified: August 18, 2006.
http://www.fsis.usda.gov/Factsheets/Does_Washing_Food_Promote_Food_Safety/index.asp
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