As a culinary expert with extensive knowledge in food safety and preparation, I'd like to address the question of whether one should wash meat before cooking. The short answer is no, you should not wash meat. Let me explain why.

Cross-Contamination: Washing raw meat, whether it's poultry, beef, pork, lamb, or veal, can lead to cross-contamination. When you wash meat under running water, the bacteria present in the meat juices can spread to other foods, utensils, and surfaces in the kitchen. This can increase the risk of foodborne illnesses.

Bacteria Removal Misconception: Some consumers believe that washing meat removes bacteria and makes it safe to eat. However, this is a misconception. Bacteria are deeply embedded in the meat, and washing does not effectively remove them. Instead, it can spread the bacteria around your kitchen.

Safe Cooking Practices: The safest way to deal with bacteria in meat is through proper cooking. Cooking meat to the correct internal temperature kills the bacteria and makes it safe to eat. The U.S. Department of Agriculture (USDA) provides guidelines for safe minimum internal temperatures for various types of meat.

Proper Handling and Storage: Instead of washing, focus on proper handling and storage of meat. Use separate cutting boards for raw meat and other foods to prevent cross-contamination. Store raw meat on the bottom shelf of your refrigerator to prevent juices from dripping onto other foods.

Cleaning and Sanitation: After handling raw meat, it's important to clean your hands, cutting boards, knives, and any other utensils with hot, soapy water. This helps to prevent the spread of bacteria.

In conclusion, washing meat is not only unnecessary but also potentially harmful due to the risk of cross-contamination. Focus on safe cooking practices, proper handling, and cleaning to ensure the safety of the food you prepare.

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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. Some consumers think they are removing bacteria and making their meat or poultry safe.read more >>