Rinsing meat before cooking, once a common practice, is now discouraged due to food safety risks, according to Kansas State University food scientist Karen Blakeslee. She explains that rinsing meat can cause cross-contamination, spreading harmful bacteria to clean surfaces or ready-to-eat foods.
Blakeslee notes that meat from the store is already rinsed during processing and can be safely prepared and cooked without additional rinsing. Instead, focus on other safety practices, such as washing hands with soap and water for 20 seconds before and after handling raw meat, cleaning all equipment and surfaces, and avoiding the reuse of packaging materials like foam trays or plastic wrap.
Proper handling extends to shopping and storage—place raw meats in plastic bags and keep them on the bottom shelf of the refrigerator to prevent leaks.
Cooking meat to the correct internal temperature is critical for safety:
- 145°F for beef, pork, lamb, veal, fish, and seafood
- 160°F for ground meat
- 165°F for poultry
Use a food thermometer, as appearance alone isn’t reliable. For example, ground beef may appear pink but still reach the safe temperature of 160°F.
Additional food safety tips and resources are available on K-State’s food safety website and through local extension offices in Kansas.
