Poultry meat often burdened with germs

Germinated poultry meat is a problem

08/04/2015

The contamination of poultry meat is a significant problem, which in the view of the BUND is closely related to the types of operations and objectives. In many cases, poultry meat is contaminated with bacteria such as Salmonella, Campylobacter or MRSA germs, according to a recent study by the Federal Office for Consumer Protection.

With the average 20 kilograms of poultry meat that every German consumes per year, often also potential pathogens are included. For example, the Federal Office of Consumer Protection's investigation has shown that more than 37 percent of samples of fresh chicken meat were contaminated with Campylobacter. Also, multi-resistant microorganisms of the genus MRSA could be detected more on the poultry meat. The BUND has even proven in a separate study to 88 percent of the samples of turkey meat from the discounter germs.

Poultry meat often burdened with multidrug-resistant germs
The BUND chairman Hubert Weiger explained that the „growing export orientation of the meat industry, often continuous machine processes in livestock husbandry and alarming burdens on discounter meat with antibiotic-resistant germs evidence (is) that the agricultural policy is going in the wrong direction.“ The burden of poultry meat with antibiotic-resistant germs is particularly critical from a health point of view, but the other proven germs can lead to symptoms such as diarrhea, abdominal pain, nausea and vomiting.

Avoid absorption of germs
The Federal Office of Consumer Protection also provides information on how to minimize the uptake of germs via the food. So the poultry meat should ideally already be cooled during the shopping and the subsequent transport. A cooler can help here. Furthermore, the Federal Office for Consumer Protection recommends buying frozen foods last. In addition, before use of a food, its best before date should be checked and fresh food should be thoroughly cleaned or peeled before further processing, according to the Federal Office. If raw products such as eggs, fish or meat are used, the Federal Office advises to use different chopping boards, bowls and knives during kitchen work. Also the hands should be washed in between. Frozen poultry meat is best thawed in the refrigerator and not at room temperature, and the defrost water should then be washed off the product, according to the consumer advocates.

Heat poultry meat sufficiently
In order to kill the pathogens on the poultry meat, care must be taken in the preparation of sufficient heating. The Federal Office of Consumer Protection explains that a core temperature of at least 70 degrees Celsius must be achieved in order to destroy pathogens such as Salmonella. With a roasting thermometer, the temperature can be checked in case of doubt. (Fp)