To Wash or Not to Wash? The Truth About Raw Meat

The Great Water Trap

Do you still give your chicken a quick rinse under the tap before it hits the pan? It sounds perfectly logical at first because we all want a sparkling clean kitchen environment. However, food safety experts are now warning against this well-intentioned ritual. The real issue isn't the water itself, but the uncontrolled splashes created during rinsing. These tiny droplets carry bacteria from the raw meat directly onto your countertops, your hands, or even your kitchen walls. Instead of getting rid of germs, you are effectively spreading them across your cooking space, which could lead to an unpleasant case of food poisoning.

Pat Dry, Don’t Shower

But what should you do if your steak feels a bit too moist coming out of the package? Instead of turning on the faucet, simply reach for a piece of paper towel. You can gently pat the surface dry and then toss the paper straight into the bin. A great pro-tip for maximum hygiene is using a fork to move the meat directly from the packaging into the hot pan. This avoids unnecessary skin contact and keeps your hands clean from the very start of your cooking journey.

Heat is Your Best Friend

Don’t worry, you don’t need to be a microbiologist to cook safely, because the real magic happens through heat. Germs stand absolutely no chance once the meat is thoroughly cooked. As soon as your meat reaches a core temperature of about 70 degrees (160°F), you are in the clear. You can easily spot the perfect doneness when the juices running out of the meat are completely clear. For poultry, there is another handy trick: the meat should easily pull away from the bone. If you finish up by cleaning all used knives and boards with hot water and soap, nothing will stand in the way of your delicious, worry-free meal.