Children, older adults, and those with compromised immune systems are especially at risk for foodborne illness. Washing or rinsing raw meat and poultry can increase your risk as bacteria spreads around your kitchen. After rinsing raw poultry 60% of sinks still had bacteria on their surface. Plus, not washing your hands for 20 seconds immediately after handling those raw foods is just as dangerous.
Prepare foods that will not be cooked, such as vegetables and salads before handling raw meat and poultry.
There can be a high rate of cross contamination due to the lack of handwashing and contamination of the sink, cutting boards and utensils. Do not use the same cutting boards or utensils for other foods after cutting raw meat or poultry. Wash all utensils, cutting boards and counter tops with hot soapy water and then apply a sanitizer.
Washing, rinsing or brining meat and poultry in salt water, vinegar or lemon juice does not destroy all bacteria. Bacteria is destroyed on meat and poultry by cooking to a safe internal temperature as measured by a food thermometer. Beef, pork, lamb and veal are safe to eat at 145 degrees F. Ground meats are safe at 160 degrees F and poultry (whole or ground) are safe to eat at 165 degree F.
