Although kitchen hygiene and food washing are considered essential to prevent food poisoning foods, such as those caused by Salmonella, there are some situations in which this type of procedure must be avoided.
It may seem unlikely, but there are foods that carry even more risks when they come into contact with water, including loss of flavor in some cases. Therefore, check out in this article which foods should not be washed before preparation.
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Preparing food before cooking is a very important step in most cases to avoid dangerous diseases. However, many people do not know that in some situations it is better not to do this, in order to avoid the accumulation of bacteria or the loss of flavor and nutrients in food. See some that fit this case below.
Both beef and fish lose their properties and flavor when washed before cooking. To avoid any type of bacteria in the kitchen, the best option is to cook them well, as the most dangerous bacteria are found on the surface of the meat.
A similar procedure occurs with chicken. When putting it to wash, the probability of microorganisms present, such as Campylobacter, spread and cause fever, diarrhea and even gastroenteritis, is much greater.
Putting the pasta in boiling water to cook is enough to kill possible bacteria. When washing the pasta before putting it on the stove, the starch will be removed, leaving the food pasty and mushy, also making it difficult for the sauces that give the pasta flavor to penetrate.
If you are in the habit of washing your eggs before using them or storing them in the fridge, stop now! The shell is already protecting the egg white and makes the item stay away from germs. If you wash the egg, you are removing the thin protective layer, so if the egg contains any infectious residue, the bacteria can flow through the pores of the shell unprotected.
