Washing certain foods before cooking can be counterproductive. It may spread bacteria or ruin texture and taste.
Food safety expert Anna Cabakova explains that washing raw poultry and meat doesn't kill bacteria like salmonella. Instead, water droplets contaminate surfaces, increasing cross-contamination risk. Proper cooking ensures safety.
Eggs lose their natural protective coating when washed, reducing shelf life. Mushrooms absorb water, spoiling texture and flavor. Pre-washed salad greens can become re-contaminated if washed again.
Experts advise washing fruits and vegetables thoroughly, but raw meat, eggs, and mushrooms should not be washed before cooking.
