Meat and poultry Pay attention to kitchen hygiene

Preparation of meat and poultry: Pay attention to kitchen hygiene

01/13/2015

Hobby cooks, who want to surprise their guests with a delicious meal, quickly get stressed out of complicated recipe instructions. But despite all the hustle and bustle, according to experts, the kitchen hygiene should not be neglected. This protects against germs in the food and thus contributes to ensuring that there are no health risks.

Chefs can quickly get stressed
If home cooks want to prepare a delicious meal for their guests, they can quickly get stressed out of complicated recipe instructions. But despite all the hustle and bustle, one thing must never be forgotten in the kitchen: the right hygiene. This protects against germs in the food. The importance of this can be seen in the news that has recently been distributed. So was under the heading „Health hazard: turkey meat contaminated with germs“ reports that in a study of turkey meat from the discounter, BUND found that antibiotic-resistant germs were almost 90 percent of the time.

Protection against germs and bacteria
Consumers must adhere to some kitchen hygiene rules to protect themselves from germs and bacteria on raw meat and poultry, according to news agency dpa. In it, the most important behaviors in dealing with sensitive foods are explained by Silke Restemeyer of the German Society for Nutrition (DGE) in Bonn. A significant role is played by storage. So it is important after purchase to keep meat or poultry products cold on the way home. „Take a cool bag“, recommends Restemeyer. Arrived at home, the cooling recommendation should be adhered to the packaging. For minced meat, this is for example at two degrees Celsius. According to Restemeyer, it is good if the refrigerator has a zero degree compartment for these products. Otherwise, they should be on the bottom glass plate just above the vegetable compartment, „because it's the coldest compartment in the fridge“.

Raw meat and poultry with use-by date
Unlike other foods, raw meat and poultry are not labeled with a best-before date but with a use-by date. As Restemeyer explains, the meat must have been processed by that date and must not be used thereafter. However, if the chicken comes directly from the store to the freezer, the use by date does not apply. The consumer center of North Rhine-Westphalia writes that it depends among other things on the storage temperature and the type of meat, how long the frozen meat is then durable.

Thoroughly clean boards and knives
To cut raw meat or poultry, use other platters and knives than, for example, salads or cooked foods, explains Restemeyer. The boards should basically have a smooth surface. Old and incised boards must be replaced by new ones, as germs can settle in the grooves better. Boards and knives should be thoroughly cleaned after use. When frying the meat, make sure that it has become warm enough inside. As the agency writes, that means at least 70 degrees at least two minutes. If in doubt, you can measure with a meat thermometer. With poultry one can recognize that it is even, if it cuts through consistently white looks.

Rinse used materials as hot as possible
Consumers should preferably rinse the used materials as hot as possible. Plastic boards can, in contrast to wooden boards, also in the dishwasher. Restemeyer recommends a rinse program with over 60 degrees Celsius. If there is no dishwasher, ideally the board and knife should first be rinsed with hot water before using sponges, rags and brushes. In addition, the Federal Institute for Risk Assessment (BfR) recommends that cloths, sponges and brushes be cleaned or replaced more frequently the more frequently food is processed in the kitchen. Dishcloths and tea towels must be washed at least once a week.

Cool left over food quickly
Of course it is also very important to wash your hands as often and thoroughly as possible. Otherwise, according to Restemeyer, there is a danger of spreading possible germs. Leftover food should cool down as soon as possible. If larger quantities are involved, they can be spread over several shallow trays for faster cooling, as recommended by Restemeyer. Well packaged, they will come in the fridge and have to be consumed within two to three days. The Berlin Robert Koch Institute (RKI) registers 250,000 to 350,000 gastrointestinal infections per year nationwide. Half of this is reported to be due to contaminated food. When such contaminated foods are consumed, sufferers may experience discomfort such as stomach pain, diarrhea or nausea and vomiting. (Ad)