Foods You Should Never Wash (And Why)

January 3, 2026 •

5 min read

According to the Food and Drug Administration (FDA), washing raw poultry, meat, or eggs is not recommended and can actually increase your risk of foodborne illness. This might come as a surprise to many home cooks, but understanding why these specific foods you should never wash is crucial for kitchen safety.

Quick Summary

Washing certain foods like raw chicken, meat, and pre-washed produce can spread harmful bacteria like Salmonella throughout your kitchen. Thorough cooking is the only way to kill these microorganisms. Learn which foods to skip rinsing to prevent cross-contamination and ensure food safety.

Key Points

Raw Chicken and Meat: Do not wash raw poultry or meat. Washing spreads harmful bacteria like Salmonella via water droplets and does not kill germs; only cooking to a safe temperature does.
Pre-Washed Produce: Skip rewashing items labeled 'pre-washed' or 'triple-washed.' You risk recontaminating the produce with bacteria from your sink or kitchen surfaces.
Eggs (in the U.S.): Do not wash commercially produced U.S. eggs. The washing process removes a protective coating, and rewashing can introduce bacteria through the shell.
Mushrooms: Avoid soaking mushrooms, as they are porous and will absorb water, becoming soggy. Gently wipe with a damp cloth or soft brush to remove dirt.
Dried Pasta and Legumes: Do not wash raw, dried pasta, as this removes starches needed for sauce to adhere. Check packaged legumes like quinoa, as they are often pre-rinsed.
Cross-Contamination: Understand that cross-contamination is the main risk. Use separate cutting boards for raw meats and produce, and wash hands thoroughly after handling raw ingredients.

The Dangers of Washing Raw Meats and Poultry

For generations, many home cooks have been taught to wash raw meat and poultry before cooking. This practice, however, is not only unnecessary but highly risky. The primary goal of this rinse is often to remove visible residue or perceived germs, but in reality, it does the exact opposite. Pathogens like Salmonella and Campylobacter are commonly found on the surface of raw chicken and other meats. When you wash these items under a running tap, water droplets can splash bacteria onto your hands, clothing, kitchen counters, and other utensils. This process is known as cross-contamination and can easily transfer harmful bacteria to ready-to-eat foods like salads or fruit, potentially causing food poisoning. Proper cooking to a safe internal temperature is the only effective method to kill these bacteria, not washing.

The Problem with Rewashing Pre-Washed Produce

Many leafy greens and bagged salads sold in grocery stores are labeled 'pre-washed,' 'triple-washed,' or 'ready-to-eat.' These products have already gone through a rigorous cleaning process in a sanitized facility. Rewashing them at home is not only redundant but can introduce new risks. Your kitchen sink and countertop may harbor more bacteria than the packaging facility's sterile environment. Rinsing these greens in a dirty sink or with a contaminated colander can lead to cross-contamination, making the food less safe to eat than it was out of the bag. The FDA and other food safety experts advise against washing these items again.

The Case Against Washing Eggs (in the U.S.)

In the United States, eggs are processed differently than in many other parts of the world. Commercial eggs are machine-washed and sanitized before being packaged. This process removes the 'bloom,' a natural protective layer that keeps bacteria out. After washing, a light coating of edible mineral oil is applied to restore some of this protection, but it's not as robust as the original bloom. Washing these eggs at home can damage this new protective coating, making the shell more porous and allowing bacteria, like Salmonella, to enter. This is also why U.S. eggs are refrigerated, unlike in Europe where chickens are often vaccinated against Salmonella, and eggs can be stored at room temperature.

Why Mushrooms Should Be Brushed, Not Soaked

Mushrooms are like little sponges—they absorb water easily. While it's important to remove dirt from them, soaking them in water or rinsing excessively is a bad idea. A waterlogged mushroom will become soggy and won't brown properly during cooking, affecting its texture and flavor. The best approach is to gently wipe mushrooms with a dry paper towel or a soft-bristle brush just before cooking. For cultivated mushrooms, this is usually sufficient, as they are grown in sterilized compost. If absolutely necessary, a quick, light rinse in a colander is acceptable, but they must be patted dry immediately afterward.

Don't Wash Raw Pasta, Dried Beans, or Certain Rice

Raw pasta: Rinsing pasta before cooking removes the starch that helps sauces cling to it. For packaged pasta, there are no food safety concerns that require washing. Cook it straight from the box in boiling water.

Pre-packaged quinoa and dried beans: Many packaged versions of these foods are pre-rinsed or 'ready-to-cook'. Quinoa, in particular, has a bitter coating called saponin that is removed during processing. Rinsing again is typically unnecessary and can remove starch needed for texture. Always check the packaging.

Certain rice varieties: Some rices, like arborio, rely on their starches for a creamy texture. Rinsing can wash away this crucial element. Always check the recipe to see if rinsing is recommended for the specific dish you are making.

Comparison: Foods to Wash vs. Foods Not to Wash


Feature	Foods to Wash	Foods You Should Never Wash
Primary Goal	Remove dirt, sand, and surface pesticides.	Prevent cross-contamination and preserve quality.
Examples	Fruits and vegetables with inedible rinds (avocado, melons), root vegetables (potatoes), firm produce (apples, cucumbers).	Raw poultry (chicken, turkey), raw meat (beef, pork), eggs (in the U.S.), pre-washed leafy greens, mushrooms.
Method	Rinse under running tap water, scrub with a brush for firm produce.	Wipe with a paper towel, or use a dry brush.
Biggest Risk	Ingesting lingering dirt or surface pesticides.	Spreading bacteria (e.g., Salmonella) throughout the kitchen via splashing.
Effect on Texture	Not applicable; beneficial for cleaning.	Can make food soggy and affect final texture (e.g., mushrooms).
Role of Cooking	Still requires proper cooking, but washing is a necessary first step.	Cooking is the only way to kill bacteria; washing is counterproductive.
Source for Safety Info	FDA recommends washing all fresh produce, even if you plan to peel it.	USDA and FDA warn against washing raw meat and eggs.

Safe Alternatives to Washing

Instead of washing the foods on the 'never wash' list, there are simple and effective ways to ensure they are handled safely. For raw meat and poultry, the key is to manage juices and cook thoroughly. Use a dedicated cutting board for raw meats and wash it thoroughly with hot soapy water after each use. For items like mushrooms, a dry brush or paper towel is the best tool. Pre-washed items need no further action. Most importantly, always practice proper handwashing before and after handling raw ingredients to prevent the spread of germs.

Conclusion: A Shift in Kitchen Habits

Adopting safe food handling practices sometimes means unlearning old habits. The long-standing tradition of washing raw meat and other items is outdated and, in fact, poses a significant food safety risk. By understanding why certain foods should not be washed—to prevent bacterial cross-contamination, avoid damaging protective layers, or preserve optimal texture—home cooks can prepare safer and higher-quality meals. For the vast majority of cases, cooking to a safe temperature and preventing cross-contamination are far more effective than rinsing. For fresh produce, washing is a must, but for raw meats, eggs, and pre-washed items, put the colander away.

Essential Resources

For more information on food safety, consult official guidelines from reputable sources. A great starting point is the U.S. government's dedicated food safety website, FoodSafety.gov. This resource provides clear, science-based advice on how to handle, prepare, and store food safely, from farm to fork. FoodSafety.gov - 4 Steps to Food Safety

Frequently Asked Questions

No, using acidic solutions like lemon juice or vinegar does not effectively kill bacteria on raw chicken. It still creates splashing that spreads germs around your kitchen, and only proper cooking will make the meat safe to eat.

Washing raw meat is often a long-standing cultural practice passed down through generations. People believe it removes germs or dirt, but modern food safety science shows this is a dangerous misconception that increases the risk of illness.

Yes, produce labeled 'pre-washed' or 'triple-washed' has been cleaned in a sterile, commercial facility. The Food and Drug Administration (FDA) and food safety experts recommend against washing it again, as your kitchen environment may introduce more bacteria.

Wash fresh, un-packaged vegetables under cold running tap water. Use a clean produce brush to scrub firm vegetables like potatoes and carrots. Gently rub softer produce with your hands.

While it's best to avoid water, for very dirty mushrooms, a quick, gentle rinse in a colander is acceptable. Crucially, you must pat them dry thoroughly with a paper towel immediately afterward to prevent them from becoming waterlogged.

Yes, washing commercially produced U.S. eggs removes their protective mineral oil coating, which is applied after the initial commercial wash. This can make the shell more susceptible to bacterial invasion.

Always cook raw meat and poultry to the correct internal temperature. Avoid rinsing them. Use separate cutting boards for raw meats and produce, and wash your hands thoroughly with soap and water after handling any raw ingredients.