Foods You Should Be Washing and Those You Shouldn’t
The CDC estimates that each year roughly one in six Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Food poisoning is caused from eating food and drinking water that is contaminated through improper cooking and storage.
Beef and poultry are among the most frequent sources of food-borne illness. Others include leafy greens, eggs and tuna. You may be surprised to find out that all of these are on the list of foods you should not wash, albeit under certain circumstances.
Depending on how food is handled, it can become tainted with harmful bacteria at any point. Oftentimes only cooking can kill the bacteria and washing certain foods actually gets rid of minerals the body needs. Some foods pose higher risk than others.
Cross-contamination, where microorganisms are spread between foods during processing, if the same surfaces and equipment are used, is a real concern. Not storing food properly or keeping it unrefrigerated can be an ideal condition for germs to spread and wreak havoc on your body.