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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Residue Chemistry
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement, and Audit (OIEA)
      • Office of Public Health Science (OPHS)
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  • Careers
    • Apply for a Job
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    • Who Works for Us
      • Dr. Summer Addo — an Unexpected Career Path
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • Micheall Myrie - Visual Information Specialist and AAFE Award Winner
      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
      • CSI Sherri Rodriguez: Thankful for FSIS and Friends
      • Stephen Whatley Celebrates 50 Years of Federal Service
      • Stevie Hretz Enjoys Putting “Humans First!”
      • Archives
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    • Submit Your Stories
    • Meet Pickle-Eating Champ, CSI Joe Smith
    • Supervisors Make All the Difference!
    • Disability: Part of the Equity Equation
    • Archives
      • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
      • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
      • ARCHIVE: Message from Leadership — Women’s Equality Day
      • ARCHIVE: Managing Heat Risk in Hot Weather
      • ARCHIVE: New Netflix Show Features USDA and FSIS
      • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • ARCHIVE: Thank You for Your Public Service
      • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
      • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
      • ARCHIVE: Hero Inspector Saves a Life While on the Road
      • ARCHIVE: Administrative Professionals Day — Thank You
      • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
      • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
      • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
      • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
      • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
      • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
      • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
      • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
      • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
      • ARCHIVE: Don’t Invite Foodborne Illness to the Party
      • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
      • ARCHIVE: Thanksgiving Message from Leadership
      • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
      • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
      • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
      • ARCHIVE: Veterans Day Messages from FSIS Leadership
      • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
      • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
      • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
      • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
      • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
      • ARCHIVE: Mask Requirements Updated for FSIS Employees
      • ARCHIVE: Modernizing Egg Inspection
      • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
      • ARCHIVE: Four Steps to Good Mental Health
      • ARCHIVE: Building Relationships at Work
      • ARCHIVE: Pride Month and USDA’s Commitment to Inclusion
      • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
      • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
      • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
      • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline

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Washing Food: Does it Promote Food Safety?

Historically, people equate washing to cleanliness. We wash clothes, linens, cars, dishes and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs, fruits and vegetables make them safer to eat?

Cross-Contamination

Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils and it happens when they are not handled properly. This is especially true when handling raw meat, poultry, eggs, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh product.

Hand washing after handling raw meat or poultry or its packaging is a necessity because anything you touch afterwards could become contaminated. In other words, you could become ill by picking up a piece of fruit and eating it after handling raw meat or poultry without properly washing your hands.

Wash hands with water and soap for 20 seconds before and after handling food; before eating; and after using the bathroom, changing diapers, tending to a sick person, blowing your nose, sneezing, coughing and handling pets. You should also wash your hands after touching surfaces that are frequently used, like doorknobs and handles, light switches, phones and keyboards.

In USDA observational studies, participants did not attempt to wash their hands up to 75 percent of the time when it was required. When handwashing was attempted, participants failed to follow the CDC recommended steps for handwashing up to 99 percent of the time. The most common errors were not scrubbing their hands for 20 seconds, followed by not wetting their hands with water before applying soap.

Packaging materials from raw meat or poultry also can cause cross-contamination. Never reuse them with other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons or plastic wraps, should be discarded immediately after you have removed their contents.

Minimize the Risk: Clean and Then Sanitize Surfaces and Sinks

It is important to prevent cross-contamination from raw meat or poultry juices and other contaminants by washing countertops and sinks with hot, soapy water. For extra protection, you should also sanitize utensils and disinfect surfaces with solutions that can eliminate illness-causing germs. If using commercial sanitizers or disinfectants in your kitchen, choose ones that are approved for your kitchen surfaces and follow the manufacturer’s instructions to use each product safely and effectively.

1. Clean FIRST.

Cleaning physically removes dirt, debris and some bacteria that can cause illness, including foodborne illness, from your kitchen, but it does not kill germs. To clean your utensils, cuttings boards, surfaces and even the kitchen sink, use warm, soapy water to wash them. Air dry or wipe clean with single-use or paper towels. If you use kitchen towels for cleaning, they should be washed frequently using the hot cycle of the washing machine.

Foodborne illness-causing bacteria can remain on surfaces for a very long time. Campylobacter can survive in your kitchen for up to 4 hours and Salmonella can last for up to 32 hours. Norovirus, often called the stomach flu or a stomach bug, is the most common foodborne illness-causing germ in the United States. Norovirus is a very contagious virus that causes vomiting and diarrhea. It can spread easily if you eat or drink contaminated food or touch contaminated surfaces or objects then put your unwashed hands in your mouth.

2. THEN Sanitize

Sanitizing and disinfecting can kill germs and foodborne illness-causing bacteria in your kitchen, but this is most effective after you have cleaned. Many different sanitizers or disinfectants can be used, but make sure any commercial products you choose are safe for the food contact surfaces in your kitchen before you use them.

Use Sanitizers for Cutting Boards and Utensils

Only use sanitizing products that are intended for use on cutting boards or utensils that touch food. An easy, food-safe homemade sanitizer for cutting boards, knives and other utensils that directly touch food can be made by mixing a solution of one tablespoon of unscented liquid chlorine bleach with a gallon of water. To sanitize utensils and cutting boards after cleaning, pour sanitizing solution on the cutting boards and let it stand for several minutes or use it as a soak for your utensils. Next, rinse them with clean water and air dry or pat them dry with clean towels.

If using commercial sanitizers, make sure they are approved for use on cutting boards or utensils before using for this purpose. Follow the manufacturer’s instructions on the label for safe use. Some commercial sanitizers may require utensils to be rinsed after use.

Your dishwasher can also effectively clean and sanitize your utensils and cutting boards if they are dishwasher safe and are made of materials that are non-porous (e.g., acrylic, plastic, glass and some solid wood boards without cracks or scratches).

Use Disinfectants for Surfaces, Countertops and Sinks

Disinfecting products, unlike some commercial sanitizers, should not be used on cutting boards or utensils that touch food because they could contaminate the food you prepare. However, disinfectants are safe to use on surfaces and high touch areas in order to destroy bacteria.

According to the CDC, a homemade disinfectant for surfaces can be made by mixing a solution of five tablespoons (one-third cup) of unscented liquid chlorine bleach to one gallon of water or four teaspoons of bleach per quart of water. You should use gloves to protect your hands before using disinfectant solutions. Pour or spray your homemade disinfectant on sinks, countertops and other surfaces, then let it sit for at least one minute before wiping your surfaces clean with a paper towel. Be sure they are completely dry before using those surfaces or your sink again.

If using commercial disinfectants, make sure they are approved for use on your surfaces and completely follow the manufacturer’s instructions on the label. Some commercial disinfectants may require your surfaces to be rinsed with clean water after use.

After cleaning and then sanitizing or disinfecting anything in your home, make sure to wash your hands with soap and water for 20 seconds.

Washing Meat and Poultry

Many consumers wash or rinse their meat or poultry before cooking it. Washing meat or poultry can mean different things to different people: some consumers rinse it under running water or with a strainer, others soak it in containers full of water and some even use saltwater, vinegar or lemon juice to try to “clean” their meat. However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn’t require it. Meat and poultry are cleaned during processing, so further washing is not necessary. Never use soaps or detergents on your meat or poultry products. They can contaminate your food with chemicals and make it unsafe to eat.

Some consumers may wash or rinse their raw meat or poultry because it’s a habit or because a family member they trust has always washed their meat. USDA research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness.

If you wash meat or poultry, some bacteria can be splashed on the surfaces of your kitchen. Failure to clean and sanitize these contaminated areas can lead to foodborne illness. Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety.

Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy germs, including foodborne illness-causing bacteria.

  • Cook all raw beef, pork, lamb and veal (steaks, roasts and chops) to a minimum internal temperature of 145°F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
  • Ground meats are safe to eat at 160°F. For burgers, insert the food thermometer in the side of patties until it reaches the center for an accurate reading.
  • Poultry products, including whole, parts or ground chicken or turkey, are safe to eat at 165°F.
  • Cook fish and seafood to 145°F or until the flesh is opaque and flaky.

For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Soaking Meat and Poultry

Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking meat or poultry in saltwater or about using a brine solution. This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the meat or poultry from the liquid is essential. Carefully pour out the soak and do not reuse it. Wash the container you used for the soak or sanitize it in the dishwasher. Clean and then sanitize your inner sink and any surfaces that touch the used soak. Meat or poultry should be kept in the refrigerator while soaking.

Sometimes consumers rinse or soak country ham, bacon or salt pork because they think it reduces the sodium or salt enough to allow these products to be eaten on a sodium-restricted diet. However, very little salt is removed by washing, rinsing or soaking a meat product and doing so is not recommended.

USDA’s Poultry Washing Study

USDA conducted a study where we observed the actions of individuals who self-reported washing or rinsing raw poultry when cooking at home. These participants gave many reasons for why they wash or rinse poultry, including to remove slime, skin, fat or blood (30 percent); out of habit (28 percent); because a family member has always done it (19 percent); or to remove germs or bacteria (19 percent).

Participants were observed while cooking chicken thighs (spiked with harmless tracer bacteria that behave like Salmonella) and preparing a mixed green salad to determine whether they washed their poultry, the extent of cross-contamination throughout the kitchen and whether they adhered to other food safety behaviors throughout meal preparation.

The results of the observational study showed how easily bacteria can be spread when surfaces are not effectively cleaned and sanitized. The USDA recommends three easy ways to help prevent illness when preparing meat or poultry in your home.

  1. Significantly decrease your risk by preparing foods that will not be cooked, such as vegetables and salads, BEFORE handling and preparing raw meat and poultry.

    In the observational study, 60 percent of the participants who washed their raw poultry had bacteria in their sink after washing or rinsing the poultry. Even more concerning is that 14 percent still had bacteria in their sinks even after they attempted to clean or sanitize the sink.

    If you wash your produce after washing meat or poultry, you risk splashing foodborne illness-causing germs onto your ready-to-eat foods. Researchers found that 26 percent of participants that washed raw poultry transferred bacteria from that raw poultry to their lettuce. If this were at home, they would have put that contaminated food directly into their mouths.

  2. Thoroughly clean and then sanitize ANY surface that has potentially touched or been contaminated by raw meat and poultry or their juices, including the inner sink.

    Of the participants that did not wash raw poultry, 31 percent still managed to get bacteria from the raw poultry onto their lettuce. This high rate of cross-contamination was likely due to participants not effectively washing their hands during food preparation and from contaminating the sink or utensils when handling the raw poultry.

    To prevent this cross-contamination, clean sinks and countertops with hot soapy water and then apply a commercial or homemade sanitizer or disinfectant whenever they come in contact with any raw meat or poultry or their juices. Focus on the inner sink, any countertops surrounding the sink, knives and cutting boards and any place you set your meat or poultry or its packaging. Make sure commercial products are approved for food contact surfaces and follow the manufacturer’s instructions for use; some may require rinsing your surfaces after use. Wash hands immediately after handling raw meat and poultry. The Centers for Disease Control and Prevention (CDC) recommend you wet your hands with water, lather with soap and then scrub your hands for 20 seconds.

  3. Destroy any illness-causing bacteria by cooking meat and poultry to a safe internal temperature as measured by a food thermometer.

Washing, rinsing or brining meat and poultry in saltwater, vinegar or lemon juice does not destroy germs. If you choose to remove skin, fat or blood from raw meat or poultry, you can do so on a clean cutting board, using a knife to cut away any flaws or patting the raw item with a paper towel and throwing it away when done. Immediately wash and then sanitize your cutting board and any knives or utensils and wash your hands thoroughly.

The only way to make sure your food is safe to eat is by cooking it to a safe internal temperature and checking it with a food thermometer.

More information about this study is available in an executive summary.

Washing Other Foods

Callers to the USDA Meat and Poultry Hotline may ask about washing other foods that are not regulated by the USDA. Our food safety experts recommend the following guidelines to safely handle eggs and produce in the home.

Washing Eggs

Do not wash eggs from the grocery store before putting them in the refrigerator. Washing is a routine part of commercial egg processing and the eggs do not need to be washed again. "Bloom," the natural coating on just-laid eggs that helps prevent bacteria from permeating the shell, is removed by the commercial washing process. It is replaced by a light coating of edible mineral oil, which restores protection for long-term home storage of eggs. Extra handling of the eggs in your home, such as washing them, could increase the risk of cross-contamination, especially if the shell becomes cracked.

Washing Produce

Before eating or preparing fresh fruits and vegetables, wash the produce under running tap water to remove any lingering dirt. This reduces any germs that may be present. If the fruits or vegetables have a firm surface, such as apples or potatoes, they can be scrubbed with a brush. Consumers should not wash fruits and vegetables with detergent, soap or commercial produce washes. These products are not approved or labeled by the U.S. Food and Drug Administration (FDA) for use on foods. You could ingest residues from soap or detergent absorbed on the produce and get sick.

Make sure your inner sink, countertops and utensils are cleaned and sanitized before you rinse your produce to avoid cross-contamination, especially from surfaces that have touched raw meat, poultry or seafood or their juices. When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that can cause illness can thrive in those places. Immediately refrigerate any cut items such as salad or cut fruit for best quality and food safety.

Should I Wash Pre-Washed Produce?

At the store, you may find produce, like bagged salads or some cut and packaged fruits or vegetables, that is labeled as “pre-washed” or “ready-to-eat.” If you see this label, then you can safely use the produce without further washing. If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils, especially those that have touched raw meat, poultry or seafood or their juices. This will help to avoid cross-contamination.

Grocery Shopping

Many stores will have disinfecting wipes you can use to wipe down any carts or baskets you may touch during your shopping trip. This does not replace safe handling of food and food packaging while you’re in the store. Keep your raw meat, poultry and seafood products separate from any produce or ready-to-eat foods. You should use bags to keep these products separate. Wash your hands with soap and water for 20 seconds after going to the grocery store. Avoid touching your face, mouth or nose while grocery shopping.

If you use reusable bags while grocery shopping, be sure to wash them after each use with hot water and soap to prevent the spread of any germs. Clean and disinfect any surfaces and countertops where you put your groceries after handling and storing them.

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Last Updated: Nov 15, 2022
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