The Meat Does Not Need To Be Washed Before It Is Cooked, Why?

You get used to wash the meat before it is cooked? If it is, it's probably time to change these habits. The reason, according to the Center for Disease Control (CDC) in the United States, rinse the raw meat with water could not immediately make the bacteria in it dies. In fact, the bacteria can spread to various surfaces, cooking utensils, and other food.

"Wash is not an efficient way to eliminate bacteria from meat. Many of the bacteria in meat that is already attached tightly, so even though it's been rinsed, you will not really work to let go, "said Daniel Green, Assistant Director of clinical microbiology from New York Presbyterian/Columbia University Medical Center, quoted from This Vice.

He added that poultry can carry bacteria salmonela and cows can have e. coli. If bacteria-bacteria that spread to a variety of surfaces, it is tantamount to trigger the potential food poisoning. The symptoms of food poisoning include abdominal pain, fever and vomiting and usually occurs within 24 to 48 hours after exposure.

In addition, the transfer of bacteria from raw food to other food during preparation, processing, and presentation can increase the risk of foodborne illness affected Your (bacterial foodborne illness). Symptoms in the form of diarrhea, nausea, abdominal pain, vomiting, and dehydration.

You may think, "I wash the meat before it is cooked and is fine, really." Described by the Green, in people who have a healthy immune system, usually only exposed gastroenteritis that can be cured by itself. However, for those who have a weak immune system, the story will be different. If they are exposed to these bacteria, the possibility to have a life-threatening infection, can occur.

The CDC estimates that each year, 48 million people get sick due to bacterial foodborne illness, 128,000 are hospitalized and 3,000 die. So, you do not need to wash your meat before being processed because actually the bacteria will die by itself when cooked at the right temperature.

The CDC recommends a temperature of 145 degrees Fahrenheit (63 degrees Celsius or about) for beef, lamb, pork, and even fish fins. When you're done cooked, leave it for three minutes before consumption. While poultry, such as chickens and turkeys, can directly eaten after cooked to 165 degrees Fahrenheit (74 degrees Celsius).

Prevent bacterial foodborne illness

In addition to pay attention to the right temperature in the cooking of meat, follow these tips from the United States Department of Agriculture here in order to avoid bacterial foodborne illness: wash hands with SOAP and running water for 20 seconds. Do the before and after preparing food, after from the toilet, after you change the baby's diaper, after playing with pets, after caring for the sick, as well as after sneezing and coughing.
    Clean surfaces that have been in contact with raw meat, poultry, fish, and eggs before preparing food to a stage further. Use warm water in cleaning.
    To keep your cutting board is always clean, wash it with warm water every finish is used, then pat dry with paper towels paper cleaner. Other way: dissolve a tablespoon of liquid chlorine pemuth with 3.8 liters of water, and then cutting board surface guyur with solution and leave for a few minutes. Rinse with water and pat dry with a paper tissue using cleaners or while under-anginkan.
    Do not use the same kitchen tool for raw foods and other foods (e.g., fruits and vegetables).
    Keep pets, cleaning house, and other chemicals from food and surfaces that are used for food.

Actually, naturally good food – any raw meat, vegetables, and fruits – contains small amounts of bacteria. But the preparation is not correct at the moment of processing food can make the bacteria increased pinak in large numbers is sufficient to cause the disease. So, beware!

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