The World Health Organization (WHO) has sparked widespread debate after advising against washing raw meat, warning that the practice could spread harmful microorganisms. The announcement, shared in a Facebook post, has divided opinions among the public and reignited discussions on food safety practices.
The WHO’s statement read: “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 advice aligns with food safety guidelines that stress proper cooking rather than washing to eliminate bacteria.
The social media response was immediate and polarized. While some users supported the WHO’s stance, arguing that washing meat increases the risk of bacterial contamination in kitchens, others were quick to reject the advice. “Shut the f*** up!!! You don’t pay for my food. I’ll 100% wash my meat and all food!” wrote one disgruntled commenter.
The debate highlights a clash between traditional cooking practices and modern food safety science. Many cultures view washing raw meat as an essential step to ensure cleanliness, while experts warn that splashing water during washing can spread bacteria to kitchen surfaces and utensils.
Food safety experts stress that cooking meat to the correct internal temperature kills harmful microorganisms, rendering washing unnecessary. “Proper cooking eliminates bacteria, so washing is not only redundant but also risky,” one expert explained.
The WHO’s guidance has left some people confused. “How can we ensure the meat is clean before cooking if we don’t wash it?” one commenter questioned, reflecting the uncertainty among individuals accustomed to traditional preparation methods. Many called for the organization to provide clearer, culturally sensitive explanations to bridge the gap.
