When it comes to washing food before eating, the rules differ significantly for produce and meats. Fruits and vegetables, which are considered ready-to-eat (RTE) foods, should always be washed to remove dirt, bacteria, and pesticide residue. This is crucial even if the produce will be peeled, as cutting into unwashed produce can transfer germs to the inside. However, avoid using bleach or detergents, as these can be absorbed into the food. On the other hand, washing raw meats and poultry is not recommended. Washing does not kill bacteria; instead, cooking meats to the proper temperature is the only reliable method to eliminate pathogens like Salmonella and E. coli. Moreover, washing meats can cause bacteria-laden water to splash onto kitchen surfaces, potentially leading to cross-contamination. The USDA found that 60% of people who washed poultry ended up with bacteria in and around their sink, with 14% still having bacteria even after cleaning. Thus, wash fruits and vegetables thoroughly, but rely on cooking to ensure meat safety.