Hygiene in the kitchen is essential to prevent food poisoning . For example , washing the fruit with skin before consuming it is one of the maxims that every consumer should always put into practice, as well as washing hands before handling any food.
When making salads, people should wash all the ingredients: tomatoes, lettuce, lamb’s lettuce, etc. they must pass before under the tap to avoid food poisoning.
But there are certain foods that do not require washing before consuming them . The OCU advises against washing the following before cooking or consuming them for health reasons, not gastronomic:
- Eggs
The eggs are often implicated in food poisoning. But from the OCU, they assure that “they are one of those foods that you should not wash” even if you see them dirty, covered in feces or straw. In fact, the entity assures that it is not necessary to wash them “neither before keeping them in the fridge, nor when you are going to use them”.
The reason for this is because the eggshell is porous “and, in addition, it has a thin layer of cuticle that waterproofs it and prevents germs from getting inside.” Thus, if you wash the egg before, “you could eliminate it and then the bacteria would penetrate the shell.”
Still, the OCU reminds you to avoid:
– That the outside of the egg stains the inside when shelling it.
– Use the shell to separate the white from the yolk.
– Crack the egg on the edge of the container (frying pan, plate, bowl) where you are going to throw it or eat it.
- Chicken
The FSA (the British food safety agency Food Standards Agency) carried out a study a few years ago on how citizens prepared chicken. Thus, it was known that more than 40% washed it before cooking it. “This action appears to increase the risk of food poisoning rather than reduce it, ” recalls the OCU.
Therefore, it is best to cook the chicken well and be careful of cross contamination . “Don’t use the same board or kitchen utensils that you use for raw chicken to handle other foods,” recalls the OCU.
- Pork and beef fillets
They should not be washed either because ” many of the nutrients, as well as the flavors and aromas could be lost in the water .” It is best to cook it well to avoid any possible food poisoning.
- Mushrooms
The mushrooms , whether wild or cultivated, do not immerse or clean under running water because ” lose much flavor and aroma ; and, in addition, they take a lot of water, which makes them not look good after cooking them ».
For this reason, the OCU recommends:
– Clean the mushrooms with a damp cloth or brush if the soil is loose.
– Peel off the hat if it is very dirty, or cut out the most damaged or damaged areas.
– It is best to blanch them in boiling water if you choose to add them to a stew.
– Never eat mushrooms that have not been cooked.
- Vegetables in bag
Its consumption is very habitual. Spinach, chard, salads, etc. They are sold in bags and can be used both for cooking and for consuming raw. The OCU recalls that “they are usually washed with a low-dose disinfectant to avoid pathogens, so they are quite safe . So there is no point in washing them again. ”
Foods that do need to be washed
The OCU ensures that you must wash before cooking or eating:
– Fish with viscera , to clean the remains of the guts.
– Unpackaged fruits and vegetables that you are going to consume with skin or raw.
– Peeled and chopped potatoes , especially if you are going to fry them. In this way, you eliminate some of the sugars and reduce the formation of acrylamide .
– Rice , to eliminate the superficial starch and to make the grain looser. Although this will depend on the dish you are going to prepare.
– Legumes: it is recommended to soak them, thus removing some of the components that produce more flatulence and making cooking easier.
