Here is a list of foods that should never be washed:
raw meat, chicken, turkey. When you wash raw chicken under the tap, bacteria are spread to your hands, work surfaces, dishes and clothes with splashes of water. Most often, these are campylobacter or salmonella. Campylobacter poisoning can cause abdominal pain, severe diarrhea and vomiting. The only way to kill the bacteria is to cook chicken and other meats to a safe temperature. For beef, pork, lamb and fish, this is 80 °C, for chicken – 90 °C
fish. If you wash fish, it increases the likelihood of cross-contamination, when bacteria spread from one product to another, dishes and surfaces
eggs. During processing at the factory, the shell is coated to prevent bacteria from penetrating inside. If you wash eggs, you can remove the protective layer or damage the integrity of the shell
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