Should we wash meat before cooking?

Hygiene and cleanliness have long been closely associated with washing, whether with hot or cold water. As a result, most consumers wash meat (red or white) under running tap water or pour hot water over it. But does this actually achieve the desired level of hygiene and ensure the quality of the meat we are about to cook?

From a scientific standpoint, washing meat does not ensure its safety in any way. It only causes cross-contamination, as splashing water spreads microbes from the surface of the meat unpredictably across the sink, the dish it is being washed in, and even the kitchen counter.

Besides, the microbial load on a raw piece of meat is destroyed by the heat treatment it undergoes during cooking. In some cases, however, you may find foreign matter such as small bone fragments or hairs. Simply wipe them away with a dry or slightly damp paper towel. We should also remember that the slaughtering process at organized meat-processing facilities includes a mandatory washing stage for animals and poultry.


Points to keep in mind

The most important thing is to choose quality ingredients from suppliers we trust who follow quality management and assurance systems, and to keep the meat properly refrigerated before cooking. When preparing ingredients at home (portioning, marinating, etc.), we must handle them carefully and take care with kitchen towels, the utensils we use, and handwashing to minimize the risk of contamination. Once we have taken care of all the above, all that remains is to choose the right recipe for a perfect result!