Myth: Rinse raw meat, fish or poultry to reduce your risk of food poisoning

Fact: While it might seem like a good idea, rinsing raw meat, fish or poultry before cooking won't remove bacteria that have the potential to make you sick. In fact, it can actually do the opposite, so save yourself this messy step! Rinsing these raw foods can cause cross-contamination by spreading bacteria as juices splash onto your sink, counters and anything else nearby like clean dishes or raw veggies. The best way to keep meat, fish and poultry safe is to thaw these foods properly (in the refrigerator, cold water or microwave) and cook them to the recommended internal temperature as checked by a food thermometer. Refrigerate leftovers promptly and use them up within 3 days. Meat, fish or poultry that has been properly thawed, cooked and stored can be safely frozen within 3 days of preparing.