The World Health Organization (WHO) has ignited a lively discussion on social media after advising against washing raw meat, citing the risk of spreading harmful microorganisms.
In a recent Facebook post, WHO stated:
“Wash fruits and vegetables with clean water. Do not wash raw meat, as this can spread harmful microorganisms to hands, surfaces, utensils, or other food.”
The recommendation immediately divided opinions in the comment section. Some users agreed, arguing that washing raw meats like beef, chicken, or turkey increases the risk of bacterial contamination in the kitchen. However, others insisted that washing meat is a necessary step to ensure cleanliness before cooking.
The conflicting views left many confused, with some questioning how meat can be cooked without first removing perceived dirt or debris.
The debate highlights a common divide between traditional culinary practices and modern food safety guidelines. Food safety experts often emphasize that cooking meat to the correct temperature effectively kills bacteria, rendering washing unnecessary and potentially hazardous.
The WHO’s statement has reignited discussions about best practices in food preparation, with many calling for clearer guidance to bridge the gap between cultural practices and scientific advice.
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