Washing might splash harmful bacteria around the kitchen, he
says.
“From a food safety standpoint,
it’s a bad idea because we can potentially spread the bacteria that are on the
meat to all other areas of our kitchen,” said Campbell. “That makes the food
safety hazard even worse.”
Campbell adds that washing meat also is not effective at removing
all of the potential bacteria, which is best accomplished by cooking the meat
to the proper internal temperature as confirmed with a meat thermometer.
There’s more on a mycrusher video on the website of the
North American Meat Institute. It’s at http://www.meatmythcrushers.com/
.
The video discusses the best strategies for safely removing
meat from packaging to avoid any cross contamination and the proper
temperatures for various cuts of meat and poultry.
