The concept of clean typically means we wash or rinse items to make them clean. We wash dishes, clothes, cars, etc. So, it may seem that rinsing meat or poultry before cooking makes them clean. This practice, in fact, can cause foodborne illness instead. It is an old practice that is very outdated.
Today’s modern food safety system provides cleaned meat during processing. No rinsing is required at home. If you do, any potential bacteria on the meat can be splashed onto other surfaces. If those are not cleaned, that leads to cross-contamination.
What is the best practice? Simply using a food thermometer to verify doneness and to destroy foodborne illness-causing bacteria. Follow these temperature guidelines:
- Steaks, roasts, chops—145°F
- Ground meat—160°F
- All poultry—165°F
- Fish and seafood—145°F
Source: USDA Washing Food: Does it Promote Food Safety?
