Chicken

Pre-Washed Salad Greens, Mushrooms, Raw Fish, Red Meat (Beef, Lamb), Rice (in Fortified Countries), Shellfish (Clams, Mussels, Oysters)

Washing raw chicken might seem like a way to get rid of bacteria, but it actually does the opposite. According to the CDC and research from 2024, rinsing chicken spreads dangerous bacteria like Salmonella and Campylobacter around your kitchen via water droplets.

The only way to truly kill these bacteria is by thoroughly cooking the chicken to the right temperature. Health experts insist that skipping the wash and going straight to the pan is far safer for your family.

It’s a habit that’s hard to break, but the science is clear: washing raw chicken increases the risk of food poisoning.

Eggs

Many people believe that eggs should be washed before cracking them open, but that’s not recommended in the U.S. Since 1970, eggs are washed and sanitized before they ever reach grocery stores, and washing them again at home can actually remove the protective coating, making them more vulnerable to bacteria.

The FDA’s latest guidelines warn that home-washed eggs are at higher risk for Salmonella contamination. So, it’s better to keep eggs in their original packaging and use as is.

Pre-Washed Salad Greens

Pre-washed and ready-to-eat salad greens are labeled that way for a reason. According to a 2023 study, re-washing these greens can actually introduce new bacteria from your kitchen sink or hands.

The U.S. Food and Drug Administration confirms that the triple-wash process used in commercial bagging is more effective than what you can do at home.

Re-washing also breaks down delicate leaves, making them soggy and less appetizing.

Mushrooms

Mushrooms act like little sponges, soaking up water quickly. Experts from the Mushroom Council and several culinary schools recommend wiping mushrooms with a damp cloth or using a soft brush instead of rinsing them under water.

Washing mushrooms can make them slimy and ruin their texture during cooking. A gentle wipe removes any dirt without turning them into a mushy mess.

Raw Fish

Rinsing raw fish before cooking is a common mistake that can increase your risk of spreading bacteria to kitchen surfaces. The USDA and several food safety organizations have recently emphasized that any bacteria on fish will be killed during cooking, and washing only spreads germs.

In fact, some types of fish, like salmon, can absorb odors and water, compromising flavor and texture. It’s best to pat fish dry with a clean towel if needed.

Pork

Raw pork doesn’t need to be washed before cooking. The USDA’s 2023 guidelines clearly state that rinsing pork can splatter bacteria all over your sink and countertop.

Cooking pork to the recommended internal temperature is what kills harmful microbes, not washing. Plus, pork’s slightly sticky surface can trap water, leading to a less desirable texture once cooked.

Red Meat (Beef, Lamb)

Red meats like beef and lamb shouldn’t be washed, either. The CDC’s food safety updates highlight that running water over meat only moves bacteria around your kitchen rather than eliminating it.

Cooking beef and lamb thoroughly is enough to destroy any germs. Washing also removes natural juices that help with flavor and tenderness during cooking.

Pasta

Many believe rinsing pasta after boiling prevents sticking, but food scientists say it’s not necessary unless you’re making a cold pasta salad. The starch left on cooked pasta helps sauces cling better.

Recent culinary research from 2025 highlights that rinsing pasta washes away flavor and nutrients, making your meal less satisfying. The only time pasta should be rinsed is when you need it cool and separated, like for a salad.

Rice (in Fortified Countries)

While rinsing rice is common in many cultures, in countries where rice is fortified with vitamins and minerals—like the U.S. and Canada—the FDA advises against rinsing.

Washing fortified rice can remove up to 70% of added nutrients according to a 2024 nutrition report. For those who value the health benefits, it’s better to cook fortified rice straight from the bag without rinsing.

Turkey

Raw turkey, just like chicken, should never be washed, according to the CDC’s 2023 Thanksgiving food safety campaign. Washing turkey spreads bacteria-laden droplets all over your kitchen, increasing the risk for foodborne illness.

Cooking the turkey thoroughly is the only step needed to ensure safety. Many still wash their birds out of habit, but experts strongly advise against it.

Shellfish (Clams, Mussels, Oysters)

Shellfish often appear sandy, but pre-packaged shellfish in the U.S. are already cleaned and purged before sale, as confirmed by the National Fisheries Institute in 2024.

Washing them at home can introduce bacteria from your sink or hands. Instead, it’s best to cook shellfish directly as high heat will kill any remaining pathogens and open the shells naturally.

Tofu

Pre-packaged tofu is pasteurized and safe straight from the container, as explained in the latest FDA tofu safety guidelines. Washing tofu doesn’t remove any preservatives or improve flavor.

In fact, it can make tofu waterlogged and difficult to cook, especially when trying to achieve a crispy texture. Simply drain and pat dry with a paper towel before using.