連結：【污穢豬肉】美國食品安全檢驗局話洗生肉都冇用 用水沖係大忌
美國農業部食品安全檢驗局（Food Safety and Inspection Service）指，當你喺清洗生肉時，生肉中嘅細菌可以散播到其他食物、廚具或地方的表面，用水喉沖洗生肉會令水花四濺，細菌仲會一同四濺，更加容易交叉感染，所以係並唔建議清洗生肉或家禽。或者有人認為清洗生肉或家禽係可以清除當中嘅細菌，但有啲細菌係強烈地依附喺肉上，無論你洗幾多次都係冇辦法洗走。
細菌雖然洗唔走，但都唔洗驚，只要煮食時將肉煮到去正確嘅熱度，都係可以有效消除細菌。何謂正確嘅熱度呢？美國農業部指，喺肉離開熱源前，肉的內部至少要去到華氏145度（攝氏62.8度），先可以有效消除細菌，唔好一尾靠估，用食物溫度計先最準確！
小編評：雖然是香港話，但是應該看得懂要表達什麼吧？！其實這一篇跟iQC舊聞「美農業部（USDA）：感恩節火雞肉不要水洗，避免細菌噴濺」、「英國標檢局（FSA）警告：水洗生雞肉易散播曲狀桿菌」講的是一樣的概念，生肉清洗會把病菌噴濺的到處都是，反而更容易汙染廚房，加上豬肉本來就是熟食，只要正常烹煮就可以除去各類病菌，所以不建議清洗喔。
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連結：Washing Food: Does it Promote Food Safety？（美國USDA新聞稿）
Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.
Some consumers think they are removing bacteria and making their meat or poultry safe. However, some of the bacteria are so tightly attached that you could not remove them no matter how many times you washed. But there are other types of bacteria that can be easily washed off and splashed on the surfaces of your kitchen. Failure to clean these contaminated areas can lead to foodborne illness. Cooking (baking, broiling, boiling, and grilling) to the right temperature kills the bacteria, so washing food is not necessary.
Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook all raw beef and veal steaks, roasts, and chops to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
小編評：這一篇是新聞提到的美國新聞稿，給大家參考看看吧。