Food Safety Quiz: Washing Produce and Meat

By the Editorial Team · Wednesday, October 21, 2026

Food safety experts recommend specific washing practices for different foods, such as rinsing and scrubbing cantaloupes but avoiding washing raw chicken and eggs, to reduce the risk of foodborne illnesses. Following these tailored guidelines helps prevent bacterial contamination and cross-contamination in the kitchen, ultimately protecting the estimated 48 million Americans affected by foodborne diseases each year.

Food safety experts emphasize specific practices for washing produce and meat to reduce the risk of foodborne illness, which affects an estimated 48 million Americans annually, leading to approximately 128,000 hospitalizations. Guidance varies depending on the type of food being handled.

When preparing whole cantaloupes, it is recommended to wash and scrub the rind under cool running water with a clean vegetable brush before cutting. Melons grow on the ground and their netted rind can harbor bacteria, which can transfer to the flesh if the surface is not cleaned. The U.S. Food and Drug Administration (FDA) highlights cantaloupe as a firm produce item linked to several salmonella outbreaks, and recommends avoiding soap or produce washes, instead focusing on thorough rinsing and drying with a clean towel.

In contrast, federal agencies including the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) advise against washing raw chicken. Rinsing poultry can cause bacteria to spread via splashes to surrounding surfaces, increasing the risk of cross-contamination. Proper cooking to an internal temperature of 165 degrees Fahrenheit, verified by a meat thermometer, remains the most effective way to kill harmful pathogens. Similarly, raw salmon should not be rinsed, as washing seafood does not enhance safety and may contaminate kitchen areas. Instead, the fish can be patted dry before cooking.

Egg safety guidelines discourage washing eggs before use. Washing may spread bacteria in the kitchen and allow water to permeate the porous shell, increasing contamination risk. Instead, visible dirt should be gently wiped away with a dry paper towel, and eggs should be stored in their original carton in the main refrigerator compartment to maintain consistent temperature. Cooking eggs to an internal temperature of 160 degrees Fahrenheit is recommended for safety.

Mushrooms present a more nuanced case; while conventional advice suggests cleaning with a damp cloth or brush, they generally tolerate rinsing or brief soaking in water, including a diluted vinegar solution if desired. However, excess moisture should be dried off prior to cooking to ensure proper browning instead of steaming.

When handling avocados, washing and scrubbing the fruit’s skin under running water before slicing reduces the chance of transferring contaminants from the surface to the flesh, even though the peel itself is not eaten. Berries, in contrast, should not be washed before storage due to their delicate nature and the moisture’s tendency to accelerate spoilage. They should be rinsed only immediately before consumption.

Finally, rinsing rice is a matter of personal preference rather than safety. Rinsing removes surface starch, yielding lighter, fluffier cooked grains, whereas skipping this step delivers a stickier texture better suited for dishes like risotto or rice pudding. Any leftover starchy rinse water can be repurposed as a soil enhancer for plants.

These food preparation recommendations highlight the importance of tailored cleaning techniques to minimize contamination and reduce the risk of foodborne illness.

This article was reported by synthesizing coverage from multiple independent news outlets to present a balanced, unbiased account. Read about our editorial standards. Spotted an error? Let us know.