Since childhood, we have been told like a mantra to wash fruits and vegetables thoroughly before eating them. This allows you to get rid of various bacteria and dirt that could expose our body to food poisoning. Some people even use hot water or even dishwashing liquid for this purpose. This seems like an exaggeration, because in reality a running stream of lukewarm water is enough ().
Can you wash raw meat?
A similar thought is followed by people who instinctively put raw meat under water. A lot of us do this. In this way, we want to get rid of harmful bacteria so that our food is healthy and does not pose a threat to us. Raw chicken most often ends up under the tap because it is the least durable meat and spoils faster, so we have less trust in it. If washing fruit under running water makes sense, does the same apply to meat?
It turns out that this is the worst thing we can do. If there are actually harmful bacteria on the meat, pouring running water on it only spreads them. Water flowing down a piece of chicken or pork splashes onto everything in the area, i.e. the sink, dishes and utensils, and the boards we are going to use. In one word, it is literally everywhere. Along with the bacteria it took with it. Even if we don’t see larger spots, it is difficult to control tiny drops. Then all you need to do is use the (supposedly clean) knife that was lying nearby and the poisoning is done. In addition, such superficial washing of the meat does not make much sense. You may be able to wash off some of the bacteria on the outside, but you won’t get rid of the bacteria on the inside.
A separate board will come in handy
In order not to expose our bodies to food poisoning, it is worth choosing meat of good quality and from a proven source. Once you start preparing food, forget about rinsing it with water. Let’s check whether it raises any doubts – it should have a uniform color (without discoloration) and a neutral smell. Cut the meat on a board (it’s worth having a separate one dedicated to raw materials), season it and heat it up. Harmful microorganisms die after just a few minutes at 70 degrees Celsius. Typically, food reaches higher temperatures (above 100 degrees Celsius) during cooking. So let’s think twice before putting meat under water.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
