Why You Should Absolutely Not Wash Raw Meat: Experts Explain

Experts explain why washing raw meat is dangerous and contradicts modern food safety standards. Many home cooks still thoroughly rinse meat under running water before cooking it. At first glance, this seems logical, as water cleans the product. However, modern food safety specialists note that washing raw meat is extremely dangerous.

We explain why you should immediately abandon this habit and how to properly handle meat before cooking.

Why You Should Never Wash Raw Meat Before Cooking

The water spray spreads bacteria around the kitchen. Raw meat can contain harmful microorganisms — Salmonella, Campylobacter, E. coli. When you place meat under the tap, water droplets can scatter up to half a meter. Along with them, bacteria spread across kitchen surfaces. Even if you haven't touched the meat with your hands, the kitchen may already be contaminated.

Washing does not kill microbes; only high temperatures do. No cold or warm water can wash bacteria off the surface of the meat. They cling tightly to the fibers. The only way to make the product safe is through thermal processing: boiling, baking, stewing, frying. The temperature inside the meat must reach at least 70 °C for the bacteria to die.

Washing deteriorates the structure and taste of the meat. Water penetrating into the upper layers washes out some proteins and juices. This results in the meat becoming drier, less aromatic, and less dense after thermal processing. Professional chefs emphasize that excess moisture hinders the formation of a golden crust, thus impairing the dish's flavor.

Washing increases the risk of cross-contamination. Even if you wash your hands and sink afterward, microbes can remain in micro-cracks on surfaces or sponges. From there, they can transfer to vegetables, greens, and bread — products that are not thermally processed. This is the most common cause of food poisoning at home.

Professional food safety standards explicitly prohibit washing meat. Guidelines from modern sanitary services and recommendations from food safety specialists are unanimous: raw meat should not be washed. This rule applies in restaurants, stores, and production facilities, as the refusal to wash significantly reduces the number of contamination cases.

How to Properly Handle Raw Meat

To ensure safe cooking, follow these simple recommendations:

• Remove meat from packaging directly over the sink, avoiding splashing liquid.

• Pat the surface dry with a paper towel; this will be sufficient.

• Wash your hands thoroughly after handling raw products.

• Use a separate cutting board for meat.

• Cook at high temperatures.