Risks of washing raw foods: Why some habits increase infection danger

Common kitchen practices, such as washing eggs and raw meat, can compromise food safety and increase the risk of intestinal infections. Contrary to popular belief, these actions do not sanitize products but may facilitate the penetration of pathogens or spread bacteria across the cooking area. Chicken Eggs: The Danger of Removing the Cuticle Eggshells are covered with a natural protective film called the cuticle. This layer seals micropores and prevents pathogens, including Salmonella, from entering the egg. Washing eggs destroys this biological barrier. Water creates an environment that allows microorganisms to penetrate deeper into the product through the pores. Additionally, removing the cuticle shortens the shelf life of the eggs by eliminating their natural insulation.