Health experts suggest raw poultry meat wash
Poultry meat wash before eating, thoroughly, is definitely wrong, so health experts have expressed recently. In the past, it was often around the other way, 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.
May prepared or warmed up chicken in the microwave?
Food experts recommend that chicken warm in the microwave. Here, the protein structure of the meat changes. The proteins can no longer exploit the organism correctly. Not infrequently, then it comes to indigestion, Nausea, malaise, abdominal pain, and diarrhea. Instead poultry should be on the stove warmed up. To minimize the risk of infection, should be the meat in the middle, well-done. Therefore, it is useful to all sides of the meat to heat Minutes.
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.
You can read on the subject:
– Lack of Hygiene: A third don’t wash after using the toilet hands
– Excessive Hygiene leads to more resistant germs
Because if the poultry is held under the faucet, can spread through the spraying water frequently on the meat occurring 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 information provided by the authority, according to 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.
Hygiene rules
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.
Caution every other chicken in the trading is contaminated with harmful germs
Actually, antibiotics should be in mass animal husbandry to the year long efforts of the Federal government, no cause for concern, writes the environmental organization, German watch on your website.
Unfortunately, that is not always true. Because discounters chicken are contaminated to 56 percent with germs, which are resistant to antibiotics. More than a third of the chicken in stores is contaminated with germs, the resistance to reserve antibiotics.
Bad LCA for Bio-geflügelf table
The “Biohähnchen“ have an almost twice as high feed consumption that the resource is a waste. anything other than “Eco“, three Kg of feed must be fed for the “production“ of a Kg of chicken meat (ad)