Health: Raw poultry never wash off!
Health experts advise including raw poultry meat wash
Poultry meat wash before eating, thoroughly is definitely wrong, so health experts have expressed recently. In the past, it has been said often the other way around, that one should always wash poultry meat. By the Washing of the poultry prior to cooking it can.but health-threatening germs in the kitchen spread, which can lead to significant infections
Campylobacter on chicken meat
“Turkey meat is loaded with more germs”, “pathogens in chicken drumsticks found”: Such headlines were read in the past few years. Often it is the found bacteria “Campylobacter”. This can cause serious health problems. Kill the dangerous pathogens can be by heat. The Washing of meat with water is not recommended. The British health authority.
Washing can spread bacteria
In cookbooks it is often said that poultry meat should be washed before preparation. The British health authority in the NHS (National Health Service), however, warns explicitly against this approach.
Because if the poultry is held under the faucet, can spread through the spray of water frequently to the meat being Campylobacter on the kitchen surface on sponges, cutting boards, knives, etc.
A few of these rod-shaped bacteria according to the NHS for an infection.
The data suggest that Campylobacter are poisoning the most common cause of food in the UK. Around 50 percent of the sold in the United Kingdom poultry is contaminated with these bacteria.
Infections can be dangerous
Campylobacter can cause infections associated with symptoms such as fever, headache, muscle pain, joint pain, diarrhea, and abdominal pain.
In rare cases, Guillain-Barré syndrome, a disease of the nervous system as a complication of Campylobacteriosis, the possible.
In immunocompromised patients, a chronic course of threatening and the infection can take in the worst case, life-threatening proportions. A food infection can be especially for older people dangerous.
The health authority therefore advises that care be taken in the case of poultry meat, especially on the kitchen hygiene.
Raw chicken should always be in the fridge at the very bottom kept covered, so that any leaking liquid from dripping on other foods.
Kitchen utensils such as knives, cutting boards and faucets must be cleaned after the preparation of poultry thoroughly. The hands always with soap and warm water do not wash so that the bacteria spreading.
Meat heat is always sufficient
Most important, however, is that the meat is always well cooked, because the only way to die off of the pathogens.
The Federal Institute for risk assessment (BfR) writes on his website: “poultry – and meat-based dishes to heat sufficiently, till the leaking of meat juice is clear and the meat has a whitish (poultry), gray-pink (pork) or gray-brown color (bovine).”
According to the experts must be reached in the Interior of the foodstuff for at least two minutes at 70 °C. In case of doubt, you can check the temperature with a meat thermometer.
Cold not enough to Kill the germs: “By the deep-freezing of food can be reduced Campylobacter in the number, but not sufficiently killed,” said the BfR. (ad)