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FOOD SAFETY - DOES WASHING FOODS MAKE THEM SAFER?

The first thing that one normally does before storing or using new drinking glasses? Wash them. You'd think that the same applies to foods purchased at the market, particularly eggs - but not so according to the FSIS.  The FSIS determined through research that there is no benefit in washing most foods from the market and could in the case of meats, actually raise bacteria levels.

Eggs:  Eggs are coated naturally with 'bloom' which is nature's way of protecting the egg from invasive materials. Bloom is removed by the manufacturer through washing and replaced with a thin layer of mineral oil which protects the inside of the egg bacteria that could invade the egg.  Washing at home removes the oil and raises cross-contamination risks, particularly if the egg becomes cracked.

Fruits & Vegetables: The FSIS recommends that fruits and vegetables be rinsed with cool running water to remove visible dirt. For potatoes and other vegetables that have a tough outer covering, a light scrubbing to remove dirt will do the job.  Do not use soap of any kind because if any remains on the food, the results may be harmful to the body if ingested.

Meat: Bacteria is destroyed when meat is cooked beyond 160 degrees F so the FSIS does not recommend washing meats, not even to remove extra sodium, as very little can be removed through this process. 

Health Note: Plants absorb agents which are impossible to remove through washing, so washing alone is not a guarantee against lowering risks for certain health conditions that put the body at risk, such as salmonella.

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