Can you wash germs off food? The definitive guide to food hygiene

October 23, 2025 •

4 min read

According to the CDC, approximately 48 million people get sick from foodborne illnesses each year in the United States. A common question many home cooks ask is, 'Can you wash germs off food?' and the answer depends entirely on what kind of food you're preparing and how you handle it.

Quick Summary

Washing raw meat is ineffective and spreads harmful bacteria, while properly rinsing fruits and vegetables under running water reduces surface germs. The key to food safety lies in understanding different cleaning methods for various foods and preventing cross-contamination in the kitchen.

Key Points

Do not wash raw meat: Rinsing raw meat and poultry is ineffective and dangerously spreads bacteria like Salmonella throughout your kitchen via splashing water.
Rinse produce with plain water: The best method for washing fruits and vegetables is to use cool, running tap water. Commercial washes and soaps are not recommended and can be harmful.
Scrub firm produce: For firm items like potatoes, carrots, and melons, use a clean vegetable brush to scrub the surface under running water to remove dirt.
Clean leafy greens carefully: Remove outer leaves from items like lettuce and cabbage, then rinse remaining leaves individually or in a bowl of water, draining and rinsing again.
Prioritize cross-contamination prevention: Use separate cutting boards and utensils for raw meat and fresh produce, and store raw meat on the bottom shelf of your refrigerator.
Cook to a safe temperature: Cooking meat, poultry, and seafood to the correct internal temperature is the only way to kill dangerous bacteria. Always use a food thermometer.
Chill and store correctly: Refrigerate perishable foods promptly and never thaw frozen food on the counter to prevent bacteria from multiplying in the temperature danger zone.

The Surprising Truth About Washing Raw Meat

Many home cooks grow up believing that rinsing raw chicken, beef, or other meat is a necessary step to remove surface bacteria. However, this common practice is not only ineffective but is a major cause of cross-contamination. The USDA explicitly recommends against washing raw meat or poultry. When water hits the surface of raw meat, it can splash and aerosolize harmful bacteria like Salmonella and Campylobacter, spreading them to your sink, countertops, and other surfaces up to several feet away. Cooking meat to its correct internal temperature is the only way to kill these dangerous pathogens, making a pre-cook rinse redundant and risky.

Safe handling practices for raw meat and poultry

Do not rinse: Pat meat dry with a clean paper towel instead, and discard the paper towel immediately.
Separate: Use a separate cutting board for raw meat and keep it isolated from ready-to-eat foods like fruits and salads.
Clean and Sanitize: Thoroughly wash and sanitize any surfaces and utensils that have come into contact with raw meat using hot, soapy water.
Cook Thoroughly: Use a food thermometer to ensure meat reaches a safe internal temperature, as this is the only way to destroy bacteria.

The Proper Way to Clean Fruits and Vegetables

Unlike raw meat, rinsing fresh produce under running water is a recommended practice to reduce surface germs, dirt, and potential pesticide residues. However, the method depends on the type of produce. The FDA and CDC state that plain, cool running water is just as effective as any commercial produce wash or vinegar solution. Ingesting soaps or detergents from improperly rinsed produce can make you sick.

Methods for washing different types of produce

Firm-Skinned Produce: For items like potatoes, apples, carrots, and melons, use a clean vegetable brush to scrub the surface under cool running water.
Leafy Greens: For lettuce, cabbage, and spinach, remove the outermost leaves. You can rinse the remaining leaves individually under running water or submerge them in a bowl of cool water, swish, and then rinse again. Pre-packaged greens labeled as "pre-washed" or "ready-to-eat" do not require re-washing.
Delicate Produce: Handle berries, mushrooms, and herbs gently. Place them in a colander and spray with a gentle, cool stream of water.
Produce with Inedible Skins: Even if you plan to peel the fruit, such as an orange or avocado, wash the outer skin first to prevent transferring bacteria from the surface to the edible flesh with your knife or hands.

Comparison: Washing Raw Meat vs. Fresh Produce


Feature	Raw Meat and Poultry	Fresh Fruits and Vegetables
Recommended Action	Do NOT wash.	DO wash (unless labeled "pre-washed").
Primary Risk	Cross-contamination from splashing bacteria like Salmonella and Campylobacter around the kitchen.	Surface contamination from dirt, bacteria (E. coli, Listeria), pesticides, and animal matter.
Purpose of Washing	None. Washing is ineffective and dangerous.	To reduce surface-level dirt, bacteria, and pesticide residue.
Method	N/A. Cooking is the only way to kill internal and surface pathogens.	Use cool, running tap water. Scrub firm produce with a brush.
Recommended Cleansers	N/A.	Plain water only. Avoid soap, detergent, or commercial washes due to potential absorption and residues.
Effect on Pathogens	Spreads bacteria and increases risk of illness.	Can reduce, but not eliminate, all surface germs.

Beyond the Wash: Other Crucial Food Safety Steps

Proper washing is just one component of overall food safety. The Centers for Disease Control and Prevention (CDC) outline four key steps to prevent foodborne illness: Clean, Separate, Cook, and Chill.

Clean hands and surfaces

This involves more than just washing your hands before and after handling food. You must also sanitize cutting boards, utensils, and countertops after every use, especially when they have come into contact with raw meat. For optimal sanitation, consider using a mixture of one tablespoon of unscented household bleach per gallon of water to sanitize non-porous surfaces.

Separate to prevent cross-contamination

This is a fundamental rule of food safety. Use separate cutting boards for raw meat and fresh produce. When grocery shopping, place raw meat and poultry in separate bags and store them below other food items in your refrigerator to prevent juices from dripping onto ready-to-eat products.

Cook to the right temperature

Cooking is the only foolproof method to kill most foodborne pathogens. Use a food thermometer to ensure you reach the correct internal temperature. For example, poultry must be cooked to 165°F (74°C), and ground meat to 160°F (71°C). Visual cues like meat color are not reliable indicators of doneness.

Chill promptly

Refrigerate perishable foods within two hours of cooking to prevent bacteria from multiplying in the "danger zone" (40-140°F / 4-60°C). When storing leftovers, place them in shallow containers to cool quickly. Never thaw frozen foods at room temperature; use the refrigerator, cold water, or microwave.

Conclusion: A holistic approach is best

The short answer to "can you wash germs off food?" is that it is a complex issue. For fruits and vegetables, a proper wash with cool, running water can effectively reduce the microbial load, but it won't remove all risk. For raw meat and poultry, washing is dangerous and useless; only thorough cooking can kill the germs. The most effective strategy is to adopt a holistic approach to food safety, integrating proper washing techniques for produce with meticulous separation, thorough cooking, and prompt chilling. By understanding these key principles, you can significantly reduce the risk of foodborne illness in your home kitchen. For further information and detailed guidelines, consult the official resources from organizations like the FDA and USDA.

Visit FoodSafety.gov for comprehensive food handling tips.

Frequently Asked Questions

No, it is not safe to wash raw chicken or other raw meats. This practice is strongly advised against by the USDA and CDC because it spreads harmful bacteria through water splashing onto kitchen surfaces, utensils, and other foods. Only cooking meat to a safe internal temperature will kill these pathogens.

Most health and food safety experts agree that using plain, cool running water is just as effective as any commercial produce wash. These products have not been proven to be more effective and can sometimes leave behind residues.

No, you should never use soap, bleach, or other household cleaners on your food. These products are not meant for consumption and can be absorbed by the produce, making you sick. Plain water is the only recommended cleanser for fresh produce.

For leafy greens, remove and discard any outer leaves. You can rinse the remaining leaves individually under cool running water or place them in a bowl of cool water, swish them around, and then drain and rinse again. Pre-washed packaged greens do not need to be re-washed.

Cross-contamination is dangerous because it can transfer harmful bacteria from raw foods (like meat) to ready-to-eat foods (like salad). This can lead to serious foodborne illnesses. Proper cleaning and separation of raw and cooked foods are critical to prevent this.

Washing with water and scrubbing firm produce can help reduce pesticide residues on the surface, but it does not remove all of them. Peeling can be more effective for certain fruits and vegetables, but this also removes some nutrients.

Yes, if the packaging states that the produce is 'pre-washed,' 'triple-washed,' or 'ready-to-eat,' you can use it without further washing. Re-washing can increase the risk of contamination from your sink or other kitchen surfaces.