Meat Do not Need Washed Before Cooking, Why?

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You used to wash meat before cooking? If so, maybe it's time to change those habits. The reason, according to the Center for Disease Control (CDC) in the United States, rinsing raw meat with water does not necessarily make the bacteria in it to die. In fact, the bacteria can spread to various surfaces, cooking utensils, and other foods.

"Washing is not an efficient way to remove bacteria from meat. Many of the bacteria in the meat are firmly attached, so even if they are rinsed off, you will not really succeed in releasing them, "said Daniel Green, assistant director of clinical microbiology from New York Presbyterian / Columbia University Medical Center.

He added that poultry can carry salmonella and cow bacteria can have E. coli. If these bacteria spread to various surfaces, it is tantamount to triggering potential food poisoning. The symptoms of food poisoning include abdominal pain, fever and vomiting and usually occur within 24 to 48 hours after exposure.

In addition, transferring bacteria from raw foods to other foods during the preparation, processing, and serving process can increase your risk of foodborne illness. The symptoms are diarrhea, nausea, abdominal pain, vomiting, and dehydration.

Maybe you're thinking, "I've been washing the meat before it's cooked and it's okay," explained Green, to people who have a healthy immune system, usually only affected by recovering gastroenteritis by themselves. However, for those who have a weakened immune system, the story will be different. If they are exposed to this bacteria, the possibility of developing a life-threatening infection may occur.

The CDC estimates that annually, 48 million people are ill from foodborne illness, 128,000 are hospitalized and 3,000 die. So, you do not need to wash the meat before it is processed because the actual bacteria will die by itself when cooked at the right temperature.

The CDC recommends a temperature of 145 degrees Fahrenheit (or about 63 degrees Celsius) for beef, lamb, pork, and even fish fins. After cooking, leave for three minutes before consumption. While poultry, such as chicken and turkey, can be eaten immediately after cooked 165 degrees Fahrenheit (about 74 degrees Celsius).

Prevent foodborne illness

In addition to taking into account the right temperature in cooking meat, follow these tips from the United States Department of Agriculture following to avoid foodborne illness:

• Wash hands with soap and running water for 20 seconds. Do it before and after preparing food, after the toilet, after changing the baby's diapers, after playing with pets, after treating the sick, and after sneezing and coughing.
• Clean surfaces that have been in contact with raw meat, poultry, fish, and eggs before preparing the food to a further stage. Use warm water in cleaning.
• To keep the cutting board clean, wash it with warm water after each use, then dry with a paper towel. Alternatively: dissolve a tablespoon of chlorine quinine fluid with 3.8 liters of water, then flush the surface of the cutting board with the solution and leave it for a few minutes. Rinse with water and dry with a paper towel cleaner or while diangin-aired.
• Do not use the same kitchen appliance for raw food and other foods (eg, vegetables and fruit).
• Keep pets, cleaning fluids, and other chemicals from food and surfaces used for food.

In fact, naturally every food - whether raw meat, vegetables, or fruit - contains small amounts of bacteria. However, incorrect preparation when processing food can make the bacteria multiply in large quantities sufficient to cause disease. So beware!

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