Do We Have to Wash Meat?

Illustration of Red Meat | AI

In daily practice, it's common for us to wash raw meat before cooking. The reason is simple—we want to make sure the meat is free from blood, slime, or other visible dirt before consuming it. I used to do this too, until I came across information suggesting that raw meat, such as beef and chicken, should not be washed. Why is that?

After digging deeper, I found that food safety agencies like the USDA and FDA in the United States firmly advise against washing raw meat, especially chicken and beef, before cooking.

So How Should We Approach This in the Indonesian Context?

Sanitation and hygiene infrastructure in Indonesia is still highly varied. When it comes to food safety in the livestock supply chain, not all slaughtering facilities are clean. This raised my curiosity—so let me break down the practice of washing raw meat from the perspective of food safety science, microbiology, and local customs, along with science-backed guidelines tailored to Indonesian households.

Why Washing Meat Is Often Discouraged

Food safety agencies like the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) advise against washing raw meat due to the high risk of cross-contamination. Water splashes from washing meat can spread harmful bacteria—such as Salmonella, Campylobacter, and Escherichia coli—to kitchen surfaces, utensils, or other foods (USDA, 2020).

Water alone doesn’t kill bacteria. Washing only removes physical dirt, but the only effective way to eliminate pathogens is to cook the meat to a safe internal temperature—at least 75°C (167°F) (FSANZ, 2019).

In Indonesia, we rely on well water and municipal water (PDAM). But not all water sources are microbiologically safe—especially well water, which is unfiltered and can carry microorganisms from the soil right onto the meat.

Also, most home kitchens lack professional sanitation systems. Washing raw meat in such conditions can increase the risk of spreading bacteria if not done carefully.

What About the Situation in Indonesia?

In traditional markets across Indonesia, meat is often handled in unsanitary conditions. It might contain dust, feathers, metal fragments from cutting tools, or excessive blood. Sometimes, it's even placed directly on ceramic countertops and left unrefrigerated.

So while the habit of washing meat is understandable, it must be done carefully and hygienically to avoid cross-contamination.

If washing is necessary due to visible dirt, follow these precautions:

• Use cold running water

• Wash inside a deep, enclosed container to prevent splashing

• Dry the meat with disposable paper towels

• Thoroughly clean all surfaces and tools afterward

• Refrigerate the meat immediately if not cooking it right away

Why cold water? Because cold temperatures (0–4°C) slow down microbial activity by hindering bacterial metabolism and growth.

Also, avoid having clean utensils or plates near the washing area. Water droplets carrying bacteria can land on them and contaminate food later.

Don't fall for the idea that "wiping it dry is good enough." Some microorganisms have survival mechanisms for harsh conditions. For example, Bacillus bacteria can form spores that remain dormant but viable even on dry surfaces. Once they contact nutrient-rich food, they "wake up" and begin multiplying.

That’s just one example—many bacteria behave the same way.

When Can Meat Be Washed?

• Chicken: If it appears clean, do not wash it—risk of bacterial spread is high.

• Beef: If it’s visibly clean, wipe it down with a clean paper towel instead.

• Fish: Quick washing is acceptable, as slime and scales must be removed—but only with proper hygiene procedures.

Washing meat is serious business. A study by Mattick et al. (2003) showed that rinsing raw chicken can spread Campylobacter bacteria up to 80 cm from the sink area. This bacterium, like E. coli and Salmonella, can cause diarrhea.

Even microscopic droplets from rinsing can carry enough bacteria to cause infection. If wet meat is stored in the fridge without proper treatment, it can become a breeding ground for bacteria like Listeria monocytogenes (FAO/WHO, 2004).

According to the Codex Alimentarius (FAO, 2021) and Indonesia’s Food Security Agency, the real focus in meat safety should start from the supply chain—proper slaughtering, handling, and packaging.

Since conditions in Indonesia are not always ideal, consumers must take adaptive steps: wash meat cautiously if needed, maintain kitchen hygiene, and cook meat thoroughly to kill pathogens.

Conclusion

So, should you wash raw meat? The answer: It depends on the condition of the meat and where it comes from.

Washing is not inherently wrong, nor is it always necessary. If the meat is from a reputable supplier and appears clean, there's no need to wash—just pat dry with a paper towel. But if it’s from a market with questionable hygiene, washing can be done—with proper precautions.

This isn’t just about tradition—it’s about consumer responsibility in ensuring household food safety. Education and awareness are key so people can adapt to local conditions without compromising the safety of the food they eat.

References

• Food and Agriculture Organization (FAO). (2021). Codex Alimentarius: General Principles of Food Hygiene CXC 1-1969 Rev.2022.

• Food Safety and Standards Authority of Australia and New Zealand (FSANZ). (2019). Safe food handling practices.

• Mattick, K., et al. (2003). The microbiological risk of domestic kitchens. Journal of Food Protection, 66(3), 556-562.

• United States Department of Agriculture (USDA). (2020). Kitchen Companion: Your Safe Food Handbook.

• World Health Organization (WHO) & FAO. (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods: Technical report.