Food safety experts warn against washing raw meat

Experts and food safety institutions, including Poland's Sanepid, warn against washing raw meat under running water. While often intended to clean the surface, rinsing meat can actually spread bacteria such as Salmonella, E. coli, Campylobacter, and Listeria monocytogenes by splashing them up to a meter away onto countertops, dishes, and drying racks.

The only effective way to eliminate these microorganisms is through proper heat treatment, such as cooking or frying, typically at temperatures above 70°C. To prevent cross-contamination, specialists recommend drying meat with paper towels instead of rinsing it.

Key hygiene practices for handling raw meat include: - Using separate cutting boards and knives for raw meat and items eaten raw, such as vegetables or bread. - Avoiding the reuse of plates that previously held raw meat for cooked portions. - Thoroughly washing hands and cleaning all surfaces and tools immediately after contact with raw meat. - Not refreezing meat that has been partially thawed.

Failure to follow these precautions can lead to food poisoning, characterized by nausea, fever, and abdominal pain, with children, the elderly, and immunocompromised individuals being at the highest risk.