By reflex, many run their food under water before consuming it, convinced of eliminating microbes and impurities. However, certain products should never be rinsed, otherwise they increase the risk of contamination or alter their quality. Alexandra Murcier, dietician-nutritionist, explains why five common foods should not be washed.
Eggs
Washing eggs should be avoided, as this destroys their protective cuticle. “The shell is porous and by washing them you transfer the bacteria inside“, warns Alexandra Murcier. This thin natural barrier prevents germs, such as salmonella, from penetrating the egg.
Poultry
For poultry, the USDA reminds that “Research has shown that washing or rinsing poultry or meat increases the risk of cross-contamination in the kitchen, which can cause foodborne illness“. The expert confirms: “There is no point in washing the meat, especially since it is then cooked“. Splashing water can throw bacteria onto the countertop, utensils and other foods.
Raw fish
Raw fish is no exception to the rule. “There is no point in washing fish before cooking it“, underlines Alexandra Murcier. As with poultry, rinsing does not destroy bacteria but disperses them throughout the kitchen.
Seafood
Seafood should not be run under tap water, as rinsing it in the sink encourages the dispersion of bacteria on surfaces. This contact can then contaminate other foods ready to be consumed.
Pasta
Some people think you need to rinse pasta to remove starch, but starch actually helps sauces stick. Rinsing them means altering their texture and reducing the quality of the final dish. Starch plays an essential role in binding the sauce and giving the dish a better consistency.