USDA Meat & Poultry Hotline

1-888-MPHotline

1-(888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Photo

Washing Meat and Poultry

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. However, some of 

the bacteria are so tightly attached that you could not 

remove them no matter how many times you washed. 

But there are other types of bacteria that can be easily 

washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead 

to foodborne illness. Cooking (baking, broiling, boiling, 

and grilling) to the right temperature kills the bacteria, 

so washing food is not necessary.

Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature 

to destroy foodborne bacteria. Cook all raw beef and 

veal steaks, roasts, and chops to a minimum internal 

temperature of 145°F as measured with a food thermometer before removing meat from the heat source. 

For safety and quality, allow meat to rest for at least 

three minutes before carving or consuming. For reasons 

of personal preference, consumers may choose to cook 

meat to higher temperatures.

Soaking Meat and Poultry

Callers to the USDA Meat and Poultry Hotline sometimes 

ask about soaking poultry in salt water. This is a personal preference and serves no purpose for food safety. 

If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from 

the water is essential. Meat or poultry should be kept in 

the refrigerator while soaking. 

Washing Food: Does It Promote Food Safety?

Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes, and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? 

Does washing meat, poultry, eggs, fruits, and vegetables make them safer to eat?

Sometimes consumers wash or soak country ham, 

bacon, or salt pork because they think it reduces the 

sodium or salt enough to allow these products to be 

eaten on a sodium-restricted diet. However, very little 

salt is removed by washing, rinsing, or soaking a meat 

product and is not recommended.

Cross-Contamination

Hand washing after handling raw meat or poultry or its 

packaging is a necessity because anything you touch 

afterwards could become contaminated. In other words, 

you could become ill by picking up a piece of fruit and 

eating it after handling raw meat or poultry. 

Wash hands with warm water and soap for 20 seconds 

before and after handling food, and after using the 

bathroom, changing diapers, tending to a sick person, 

blowing your nose, sneezing and coughing, and handling pets. 

It is important to prevent cross-contamination from 

raw meat or poultry juices by washing counter tops and 

sinks with hot, soapy water. For extra protection, you 

may sanitize with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

Packaging materials from raw meat or poultry also can 

cause cross-contamination. Never reuse them with 

other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons, or 

plastic wraps, should be discarded.
Food Safety Questions?

Washing Food: Does It Promote Food Safety?

The USDA is an equal opportunity

 provider and employer.

Revised October 2011

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

Washing Eggs

Do not wash eggs before storing them. Washing is a 

routine part of commercial egg processing and the eggs 

do not need to be washed again. Federal regulations 

outline procedures and cleansers that may be used. 

“Bloom,” the natural coating on just-laid eggs that 

helps prevent bacteria from permeating the shell, is 

removed by the washing process and is replaced by a 

light coating of edible mineral oil which restores protection. Extra handling of the eggs, such as washing, could 

increase the risk of cross-contamination, especially if 

the shell becomes cracked.

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

AskKaren.gov

FSIS’ automated response 

system can provide food safety 

information 24/7 

and a live 

chat during 

Hotline 

hours.

If you have a question 

about meat, 

poultry, or egg 

products, call 

the USDA Meat 

and Poultry 

Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854).

 The hotline is open Monday 

through Friday from 10 a.m. to 4 

p.m. ET (English or Spanish).

Recorded food safety 

messages are available 24 

hours a day. Check out the 

FSIS Web site at

 

www.fsis.usda.gov Mobile phone users

can access m.askkaren.gov

PregunteleaKaren.gov

Washing Produce

Before eating or preparing fresh fruits and vegetables, wash 

the produce under cold running tap water to remove any 

lingering dirt. This reduces bacteria that may be present. If 

there is a firm surface, such as on apples or potatoes, the 

surface can be scrubbed with a brush. Consumers should not 

wash fruits and vegetables with detergent or soap. These 

products are not approved or labeled by the U.S. Food and 

Drug Administration (FDA) for use on foods. You could ingest 

residues from soap or detergent absorbed on the produce. 

When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can 

thrive in those places. Immediately refrigerate any fresh-cut 

items such as salad or fruit for best quality and food safety.