Submitted by: Amy Simonne, PhD, Assistant Professor, Food Safety and Quality

Introduction

We are in an era of excessive information. When so much information is available, consumers can find it hard to choose which guidelines to follow. When the information is also conflicting, it is even more difficult.

For example, take a case of washing of meat and poultry, according the current food safety guidelines (Chapter 10) of the new 2005 Dietary Guidelines for Americans, consumers should not wash raw meats and poultry before cooking, ¹ because it will increase chances of cross-contamination.

However, according to the leading food sanitation text book, ² the recommendation for food service operations is to wash poultry, fish, and variety meats before cooking. Washing poultry will reduce contamination of some microbes.² What would the consumer, who might also work in food service, do when facing this situation? The objective of this article is to provide research-based information regarding these two very different recommendations, so that consumers can make informed decisions about how to reduce their risk for foodborne illnesses.

In theory, the internal tissues of healthy animals should be free of bacteria. In practice this is not the case, because during the slaughtering and processing steps the meat came into contact with many sources of contamination leading to varying numbers and types of microorganisms found on raw meat products.³ Because of this, raw or improperly cooked meats are often implicated in foodborne illness outbreaks.⁴

Fresh produce is an essential part of a healthy diet. Produce is a source of vitamins, minerals, fiber, and antioxidants; it can play an important role in weight management as well.⁵ In recent years, foodborne illness traced back to fresh produce items, traditionally regarded as low risk foods, has been recognized as an emerging problem in the United States.⁶

Consumers often consume fresh produce raw without cooking or minimally processed, without a major kill step to reduce microbes. In order to reduce the risk of foodborne illnesses due to fresh produce, the FDA believes that each person in the food chain, including consumers, must take responsibility to minimize the risk of foodborne illness.⁵

Do you need to wash raw meats before cooking at home?

No, when consumers purchase raw meats or poultry from the grocery store, they do not need to wash the raw meats before cooking. Cooking is the most effective way to kill microbes that cause illness. Although research studies showed that washing raw meats may reduce numbers of bacteria; in a home setting, the washing process increases chances of cross-contamination of disease causing bacteria from raw meats/raw poultry to other ready-to-eat products and food contact surface in the home kitchens. Many studies have reveal that most consumers frequently use unsafe food-handling practices at home.⁷ When handling raw meats and poultry at home, consumers must use special care not to cross-contaminate other products.

In the food service setting, however, the recommendations may be different from the home setting regarding washing raw meats or raw poultry. If the standard procedures indicate that raw meats and poultry must be washed before the cooking process, it is perfectly acceptable. This is because:

1. The food service establishment must follow the FDA Food Code and other regulations to prevent cross-contamination of the disease causing microorganisms within their establishments and to provide safe foods to customers, and;
2. In the food service setting, the workers should receive training to handle the procedures.

Consumers need to recognize these differences between the two recommendations.

Do you need to wash raw produce before eating or cooking at home?

Yes, you definitely need to always wash your fresh produce before consumption or cooking at home. Produce needs to be washed, scrubbed, and peeled before being consumed or cooked. Because produce constitute a variety of plant parts, specific handling techniques of each of the produce are different. Consumers can find information for safe handling of produce in Fresh Produce: Safe Handling Practices for Consumers.

New research evaluating the efficacy of home washing methods for controlling microbial contamination on fresh produce⁸ suggests that consumers should wash produce under cold running tap water with rubbing and brushing where applicable. This method can reduce bacteria on the surface of produce.

Do you need to wash ready-to-eat fresh cut produce before eating or cooking?

The answer can be “Yes” or “No” depending on the situation.

No, ready-to-eat, pre-washed, bagged, produce can be used without further washing, if kept refrigerated and does not exceed the “use-by” date.

Consumers can reduce their risk of illness from fresh-cut produce by following safe handling practices such as:

1. Refrigerating the product after purchase;
2. Using only clean hands, utensils or dishes in preparing the product; and
3. Discarding the product when the "use-by" date has expired.

Yes, if consumers desire to wash the ready-to-eat fresh cut produce again. If consumers decide to wash the produce again, they should always wash the produce under running water.

Yes, if the pre-cut or pre-washed produce are sold in open bags or containers.

When washing produce, consumers should always wash the produce under running water. Washing produce under running water is recommended over soaking the produce because soaking fresh produce in water increases the potential of cross-contamination.

What about commercial produce wash? Are these products effective?

Commercial produce cleaning solutions may help remove additional dirt on some produce, but the effectiveness of these washes is not standardized. Further, do not use antibacterial soap or detergent to wash produce because the FDA does not have safety data regarding possible residue left on the produce from the products. ⁹

Take home message

1. Do not wash raw meats and poultry purchased from the store, but cook them to a proper temperature.
2. Prevent cross-contamination by following safe food handling guidelines and practices.
3. Wash your produce before consumption or cooking to reduce your risk of foodborne illness.

References

1. Dietary Guidelines for Americans 2005.
2. Marriott, G. N. and R. B. Gravani. 2006. Principles of Food Sanitation.5^th Ed. pp. 376-376.
   
3. Jay, J.M., M.J. Loessner, and D.A. Golden. 2005. Modern Food Microbiology. pp.63-145.
4. CDC.
5. FDA, 2004. Produce Safety From Production to Consumption: 2004 Action Plan to Minimize Foodborne Illness Associated with Fresh Produce Consumption.
6. Tauxe, R., H. Kruse, C. Hedberg, M. Potter, J. Madden, and K. Wachsmuth. 1997. A preliminary report to the National Advisory Committee on Microbiologic Criteria for Foods. J. Food Protection. 60:1400-1408.
7. Redmond, C.E. and Griffith, C.J. 2003. Consumer food handling in the home: A review of food safety studies. J. Food Protection. 66: 130-161
8. Kilonzo-Nthenge, A., F-C. Chen, and S. L. Godwin. 2006. Efficacy of home washing methods in controlling surface microbial contamination. J. Food Protection. 69:330-334.
9. Bruhn, C., A. Li-Cohen, L.J. Harris, 2004. Safe Handling of Fruits and Vegetables.

food safety, produce, meat, washing, Extension