What is an important practice to follow after handling raw meats?

It is essential to wash hands with soap and water after handling raw meats to ensure the removal of bacteria and contaminants that can be associated with these foods. Raw meats are often a source of harmful pathogens, such as Salmonella, E. coli, and Listeria, which can cause foodborne illnesses. Proper hand washing with soap and water for at least 20 seconds effectively eliminates these pathogens from your hands, reducing the risk of cross-contamination to other foods, surfaces, and ultimately, preventing illness.

Other methods, like using hand sanitizer, do not effectively remove organic matter such as meat juices and may not kill all pathogens. Drying hands with a towel, while an important step in the process, does not substitute for the need to wash hands first. Wearing gloves does provide a barrier; however, it does not replace the need for hand washing and can lead to a false sense of security if not practiced with proper hygiene.