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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.
Please contact us with any questions or comments.
The University of Waterloo acknowledges that much of our work takes place on the traditional territory of the Neutral, Anishinaabeg and Haudenosaunee peoples. Our main campus is situated on the Haldimand Tract, the land granted to the Six Nations that includes six miles on each side of the Grand River. Our active work toward reconciliation takes place across our campuses through research, learning, teaching, and community building, and is co-ordinated within the Office of Indigenous Relations.