Meat is one of the essential ingredients in any kitchen, as it is used in many recipes such as kofta, macaroni with bechamel, various casseroles, hamburgers, and others. One of the things that worries mothers is the cleanliness of food and its safety from pollutants and germs. Therefore, we always make sure to clean vegetables, fruits, and meat carefully. However, cleaning meat can be more complicated, especially when it is minced in tools that we may not know how clean they are. In this article, we will discuss the risks of washing meat through the Dalili Medical website.

Is washing meat safe?

 

It is not recommended to wash minced meat at all, as this process is considered inappropriate and may lead to some health risks. Washing meat may transfer bacteria in it to surfaces and places that it may come into contact with, which increases the risk of food poisoning.

**How ​​to Clean Ground Meat Before Cooking**

 

Here are some effective alternatives to washing ground meat before cooking, which help to get rid of bacteria safely:

**Use paper towels**

Place the ground meat on a cutting board and use a knife to remove unwanted tissue. If you want to reduce the amount of blood, you can pat the meat with a paper towel and then dispose of it immediately.

**Adopt the appropriate cooking method**

It is preferable to cook ground meat at a high temperature to kill germs in it. Therefore, washing the meat before cooking may be unnecessary and risky, and it is better to rely on this safe method.

**Use a food thermometer**

The most reliable way to ensure that the food has reached the temperature sufficient to kill germs and harmful bacteria is to use a food thermometer.

What is the best way to handle meat?

 

Instead of washing meat with water, there are safer and healthier ways to prepare it:

You can use paper towels to dry the meat from excess liquids or impurities on its surface before cooking.

Make sure to cook meat at high temperatures to eliminate harmful bacteria.

After handling raw meat, wash your hands well with soap and water, and clean the surfaces that were used to avoid cross-contamination.

Meat should be stored in the refrigerator or freezer properly, and not left at room temperature for a long time.

Does washing meat kill germs?

 

Some people believe that washing meat with running water or soaking it in utensils contributes to killing the bacteria in it, but this belief is incorrect. Washing meat in this way is not an effective method, as water does not kill bacteria, but may lead to their spread in the place. Bacteria can spread in a circle with a diameter of 100 cm without the need to touch uncontaminated utensils or foods. The kitchen also provides a suitable environment for the growth of bacteria, which enables them to penetrate other types of food and spoil them.

Is it permissible to wash meat before cooking?

 

With regard to the ruling on washing meat from a legal perspective, scholars and jurists have indicated that washing is permissible for those who wish to do so, but it is not obligatory, as neither the Messenger, may God bless him and grant him peace, nor the Companions did so.

How is meat washed?

 

Meat is washed by rinsing it thoroughly under water to remove any residue or residue from trimming the skin and fat. The meat can also be pre-soaked in a solution of water and acid, such as white vinegar or lemon juice, and then rinsed with water before marinating, after which it can be cooked or frozen.

What is the ideal freezing temperature?

 

Freezers should always be set to -18°C or below. It is important that all freezers have a star rating, so it is best to check the manufacturer’s manual.

At -6°C, it is recommended to store food for up to one week only.

At -12°C, food can be stored for up to one month.

At -18°C, food can be stored for up to 3 months.

-18°C is ideal for long-term storage, as food can be kept for 3 to 6 months.

**How ​​long should you store food in the freezer?**

 

In general, to maintain the quality of food, it is preferable not to store it in the freezer for more than 6 months, provided that the freezer is suitable for storing food during this period.

**How ​​to thaw meat**

If possible, it is preferable to plan ahead for using frozen meat. The best way to maintain the quality of meat is to thaw it slowly in the refrigerator. All you need is some organization during the thawing process:

- Make sure that the liquids resulting from thawing the meat do not leak into other foods and contaminate them. It is preferable to place the meat at the bottom of the refrigerator on a tray in case there is a possibility of the package leaking.

- Thaw frozen meat in the original freezer wrap.

- It is preferable to thaw meat in the refrigerator or in a cooler for best results.

- It is not recommended to thaw meat at room temperature, as the surface of the meat may reach warm temperatures, which may lead to its spoilage.

**Approximate thawing times in the refrigerator:**

- Large cuts: 4-7 hours per 500 grams

- Small cuts: 3-5 hours per 500 grams

- 1 inch thick steak: 2-4 hours

Which is better: washing meat with water or with an acid solution?

 

In fact, raw meat, poultry, and fish can contain harmful bacteria and viruses that cause food poisoning. Common foodborne pathogens include Salmonella, Listeria, and E. coli, as well as hepatitis A. The Centers for Disease Control and Prevention warns that washing meat with plain water does not remove these pathogens, and may even pose additional food safety and health risks by spreading bacteria to other surfaces. On the other hand, washing meat with an acid solution such as vinegar or lemon juice can reduce the number of bacteria presentIt is better on raw meat than washing it with plain water.

Effective acidic solutions for cleaning meat

- White vinegar

White vinegar is one of the most commonly used acids in cleaning meat, as it contains acetic acid, which has proven effective in reducing the number of bacteria and preventing their growth on the surface of meat, whether beef, chicken or duck.

- Lemon juice

Acid juices are useful not only in cooking, but also in reducing bacteria on meat, in addition to helping to preserve the flavor of cooked meat.

- Sodium hydroxide food

These food additives prevent the growth of mold and bacteria, and are also used to remove the peels of fruits and vegetables such as tomatoes and potatoes. Sodium hydroxide also helps reduce the growth of bacteria on meat surfaces.

How does washing meat affect people's health?

 

When meat is placed in water, bacteria are transferred to it, which leads to its transfer to the container containing it or the knife used to cut it, and then to people's hands. The accumulation of these bacteria can lead to a number of foodborne diseases.

In this case, meat may cause food poisoning, which appears through a set of symptoms, including:

- Diarrhea.

- Abdominal pain.

- Vomiting.

- Gastritis.

Foodborne diseases affect the body's immune system, especially in individuals who handle raw meat frequently.

How does washing meat affect people's health?

 

When washing meat with water, bacteria can be transferred to the meat, which leads to contamination of the container or knife used to cut it, and then these bacteria are transferred to people's hands. The accumulation of these bacteria may lead to a number of foodborne diseases.

In this case, meat can cause food poisoning, which appears through a set of symptoms, such as:

- Diarrhea.

- Abdominal pain.

- Vomiting.

- Gastritis.

Foodborne diseases negatively affect the body's immune system, especially in individuals who handle raw meat frequently.

**Dangers of washing meat**

Washing meat can lead to salmonella infection ***

Washing meat immediately after slaughter is an unhealthy practice, as the meat can retain harmful bacteria that cause diseases. Washing meat may increase the risk of salmonella infection, so the best way to cook meat is to put it in a pot containing boiling water over high heat, with the addition of known spices and bay leaves. It is also important not to cook meat immediately after slaughter, but rather it is preferable to leave it in the freezer for at least 24 hours before cooking, in order to get rid of bacteria and germs.

**Methods of preventing bacteria**

Bacterial transmission is a serious issue, and washing meat is not the only reason behind it. So, here are some tips from the British National Health Service (NHS) to help you reduce the risk of food poisoning at home.

**Wash your hands well**

Make sure to wash your hands well with water (whether warm or cold) and soap, then dry them before eating. You should also wash your hands after handling raw food, such as meat, fish, eggs and vegetables, as well as after touching containers and bags, going to the toilet, blowing your nose or touching animals.

**Wash your kitchen utensils**

Wash chopping boards, knives and utensils before and after preparing food, especially after they have come into contact with raw meat, including poultry, raw eggs, fish and vegetables.

**Use separate chopping boards**

It is best to use separate chopping boards that are specifically designed for chopping raw meat. This will help you avoid contaminating ready-to-eat foods and vegetables with harmful bacteria that may have been present in raw food before it was cooked.

**Wash dish towels**

Make sure to wash dish towels regularly and let them dry before using them again, as dirty towels are an ideal environment for bacteria to spread.

Tips for choosing meat to avoid washing it before cooking

To get clean and healthy meat without having to wash it, Dr. Lubna recommends following the following points when buying meat:

 

1. **Choose a reliable source**: Make sure to buy meat from well-known and reliable places that are known for the quality of their products.

2. **Avoid meat full of blood**: Choose meat that does not contain large amounts of blood.

3. **Avoid high temperatures**: Be careful not to put meat in places with high temperatures.

4. **Monitor the color**: Make sure the color of the meat is pink and does not tend to blacken.

5. **Avoid exposure to sunlight**: Make sure that the meat is not exposed to sunlight for long periods.

**How ​​to wash ground meat**

 

The US Department of Agriculture "USDA" recommends not washing any type of meat, whether whole or ground, as this may lead to your hands being contaminated with bacteria and contaminating the areas surrounding the meat such as the sink, dishes, and kitchen marble. There are several types of bacteria in meat, most notably E. coli and salmonella, which can cause serious health problems if they are transferred from your hands to other foods that are not exposed to heat, such as vegetables in a salad or fruits. The only way to ensure that the meat is free of contaminants is to be fresh or frozen and stored properly, keeping its color and smell unchanged. Meat should be cooked to a temperature of at least 71.1 degrees Celsius, as this temperature is sufficient to kill potential microbes and germs. If you are determined to wash the meat - which I do not recommend - here is the correct method: Carefully remove the meat from the bag in the kitchen sink. Dispose of the bag immediately in the trash, and be careful not to spill liquids on the floor or any other surface. Place the meat in a colander in the sinkCook, then turn on the water tap over the strainer and continue to wash the meat until the water running out is clear. Then, turn off the tap and shake the strainer slightly to get rid of excess water. Transfer the meat to the cooking pot. Make sure to wash your hands thoroughly with antibacterial soap and water. You should also clean the kitchen sink with bleach diluted with water, in addition to cleaning all surfaces near the sink. Avoid using the same brush you used to clean the sink to wash the dishes.

**Reasons for not washing meat before cooking**

 

**Washing meat spreads bacteria in the kitchen**

When washing meat under running water, bacteria on its surface can fly up to 90 cm, spreading to surrounding surfaces in the kitchen, such as sinks, countertops, and utensils. These bacteria can cause food poisoning if the kitchen is not cleaned well after washing.

**Washing meat affects taste and texture**

Another important reason to avoid washing meat is its effect on taste and texture. Red meat contains a natural layer of fat and acids known as the waxy layer, which is formed by the accumulation of lactic acid. When meat is washed, this layer is removed, which negatively affects the desired taste and texture during cooking.

**Increased moisture content in meat promotes bacterial growth**

 

Washing meat increases the moisture content in it, which provides an ideal environment for bacteria to grow and multiply. Washed meat is more susceptible to contamination if not handled carefully, which increases the risk of food poisoning when consumed.

**Loss of proteins and nutritional value**

When washing meat, some essential nutrients such as proteins may leak into the water used, which negatively affects the nutritional value of the meat and reduces the health benefits we want to get from eating it.

**Avoid washing meat to protect your health**

Although washing meat may seem like a healthy step, it increases the risk of contamination and the spread of bacteria in the kitchen. It also has a negative impact on the quality and taste of the meat. Cooking meat at high temperatures is the best way to ensure its safety. By following the correct guidelines for handling meat, you can protect your health and the health of your family from the risks of food poisoning and enjoy a delicious and safe meal.

Alternatives to washing meat

Cooking at the right temperatures (such as frying, baking, boiling, or grilling) is an effective way to kill germs on meat and poultry, making washing these products unnecessary and potentially risky.

Using a food thermometer is the only reliable way to ensure that food has reached a temperature sufficient to destroy germs, including harmful foodborne bacteria.

All types of beef, lamb, and veal should be cooked to an internal temperature of at least 145 degrees Fahrenheit to ensure safety and quality, and it is recommended to let the meat rest for at least three minutes before cutting or eating it.

Ground meats, such as burgers, are safe to eat at 160 degrees Fahrenheit. A food thermometer should be inserted into the side of the patty all the way to the center to get an accurate reading.

Poultry products, including whole or ground chicken, are safe to eat at 165°F.

Fish and seafood should be cooked to 145°F or until the meat is opaque and flaky.

Place the meat on a clean cutting board, and use a knife to remove any unwanted tissue. If you want to minimize the amount of juice or blood, you can pat the raw meat with a paper towel, then discard it immediately.

Then, wash and sanitize the cutting board and any other utensils that came into contact with the raw meat immediately, and wash your hands thoroughly with soap for 20 seconds.

It’s also a good idea to wash and prepare any foods that won’t be cooked before handling raw meat, to reduce the risk of eating contaminated foods, such as salads and raw vegetables.

If you’re concerned about pathogens, skip washing the meat and cook it properly instead. The only reliable way to do this is to use a thermometer inserted into the center of the meat, then cook it to the desired temperature, which is:

- 160°F for ground meat

- 165°F for any type of poultry, including chicken and turkey

- 145°F for any other cuts of meat, such as beef, pork, lamb, veal, fish, and seafood.