We will wash everything that we are going to cook, be it meat, fish, fruits, vegetables ...
This is an axiom for any housewife. However, this truth is not unshakable. This is evidenced by the research of scientists.
It is enough to look at the fruits and vegetables on the shelves, it becomes clear that they were carefully prepared before "going to the podium". They are not just washed, but also treated with special solutions, in pursuit of at least two goals, arising from one another. First, prevent any bacteria from growing in apples or tomatoes, and thus prevent the product from spoiling. And secondly, to maintain the presentation as long as possible.
You will, of course, wash any of the vegetables or fruits before eating. But before storage, you should not do this. By destroying the protective layer from the surface of a cucumber or plum, you can thereby add new bacteria during the washing process, which, as a rule, are always on the surface of the kitchen sink. When they multiply, they very quickly make your vegetable or fruit inedible.
It is necessary to wash the berries before eating. But first put it in the refrigerator for an hour. And then - in a colander under cold water. Chilled berries will not "fall apart" during washing and you will not have to eat "porridge" instead of raspberries or strawberries.
But there is no point in washing hermetically packed greens or salads even before eating. As a rule, before packing, greens are not only thoroughly washed, but also disinfected to eliminate sources of rot. Specialists of the US Food and Drug Administration (FDA) - USFDA assure that if you start washing greens, you will again bring bacteria to it from kitchen surfaces. In addition, you will have to wait for it to dry, since it is not very pleasant to eat greens or add them to a salad with drops of water.
But, for example, with meat it is not so simple. It also has a lot of bacteria. But they are of a different nature. It is impossible to wash them off with water. But when you wash the meat, the splashes from it carry bacteria throughout the kitchen. The USFDA explains that microbes living on meat cannot be flushed away with running water. Only high temperatures kill them. If you could see germs, then after washing meat, you would find them on all surfaces of your kitchen: sink, countertop, dishes, cutting boards and fresh vegetables or fruits prepared for salad. No matter how much then you wash fruit and vegetable products, bacteria will remain on them and penetrate into the body along with the dish. This is especially dangerous, according to doctors, for people with weakened immunodeficiency, pregnant women, the elderly, and young children. Therefore, it is better to immediately immerse the meat in water for cooking, or send it to the oven for baking. Do not forget to neutralize the raw meat packaging in time. It must be immediately disposed of in the trash, and before that it is advisable to seal it in a plastic bag so that bacteria from the "meat" packaging do not spread through the kitchen.
If someone decides to remain faithful to the tradition and still wash the meat, but with hot water, experts warn that in this way you spoil the taste of the meat, it will not be juicy or browned.
According to the testimony of employees of the same department, chicken meat most often contains the bacteria salmonella - the source of one of the most serious infectious diseases of salmonellosis. Gastrointestinal disorders, dehydration, intoxication are clear signs of this disease. It manifests itself after 12 to 72 hours. Salmonella bacteria die at 74 degrees. According to research by American doctors, 47 percent of housewives who have a habit of washing poultry are infected with salmonellosis.
Those who wash eggs are also wrong. They go on sale already treated against bacteria. Different countries use different preparations for processing eggs, but they have the same purpose: to neutralize the egg from the penetration of bacteria inside. When you wash an egg, you wash away the protective layer and thereby increase the likelihood of bacteria entering the egg and then your family members.
By the way, USDA specialists recommend not to wash eggs before storage, but to wash them immediately before use, otherwise bacteria will get directly into the egg during the breaking of the shell. And it is recommended to wash eggs with water not lower than 45 degrees Celsius.
Mushrooms are among those products that cannot not be washed. But who said that they must be soaked? Especially when it comes to store mushrooms. There is no limit to the indignation of the cooks. In their opinion, soaked mushrooms are practically unsuitable for consumption - they will not have either taste or smell. It is best to keep the mushrooms under running water for a longer time.
Incredibly, some people wash pasta before cooking. Culinary experts around the world roll their eyes in horror - not only is all the starch washed off the pasta in this way, what comes out of them after cooking can be called in one word - porridge.