Health Warning Why raw poultry should never be washed

Health experts warn: Do not wash raw poultry meat

It is sometimes suggested that poultry meat should be thoroughly washed before cooking in the pan or in the oven. However, health experts strongly advise against it. Because when washing, pathogenic germs can spread in the kitchen.

Campylobacter on chicken meat

"Turkey meat contaminated with germs", "pathogens found in chicken legs": such headlines have been read over and over again in recent years. Often the bacteria found are "Campylobacter". These can cause serious health problems. The dangerous pathogens can be killed by heat. However, washing the meat with water is not recommended. This is indicated by the British Health Authority.

Raw poultry meat should never be washed off before preparation. This is indicated by health experts. When washing, pathogens could spread. (Image: Jacek Chabraszewski / fotolia.com)

When washing bacteria can spread

Cookbooks often say that poultry meat should be washed before cooking. However, the National Health Service (NHS) warns explicitly against this approach.

Because if the poultry is kept under the faucet, the spray water on the Campylobacter often located on the meat on the kitchen surface can continue on sponges, chopping boards, knives, etc. spread.

Even a few of these rod-shaped bacteria are sufficient for infection according to the NHS.

Campylobacter is the leading cause of food poisoning in the UK. Around 50 per cent of poultry sold in the United Kingdom is contaminated with these bacteria.

Infections can be dangerous

Campylobacter can cause infections that include symptoms such as fever, headache, muscle aches, joint pain, diarrhea, and abdominal pain.

In rare cases, the complication of campylobacteriosis is Guillain-Barré syndrome, a disease of the nervous system.

In immunocompromised patients, a chronic course threatens and the infection can at worst take life-threatening proportions. A food infection can be particularly dangerous for the elderly.

Observe hygiene regulations

The health authority therefore points out that poultry meat should pay particular attention to kitchen hygiene.

Raw chicken meat should always be covered and kept in the refrigerator at the bottom so that any leaking liquid does not drip onto other foods.

Kitchen utensils such as knives, cutting boards and fittings must always be thoroughly cleaned after preparing poultry. Always wash your hands with soap and warm water to prevent the bacteria from spreading.

Always heat the meat sufficiently

Most importantly, the meat is always well cooked, because that is the only way the pathogens die off.

The Federal Institute for Risk Assessment (BfR) writes on its website: "Heat poultry and meat dishes sufficiently until the exiting meat juice is clear and the meat has adopted a whitish (poultry), gray-purple (pig) or gray-brown color (beef)."

According to the experts, 70 ° C must be reached inside the food for at least two minutes. If in doubt, check the temperature with a meat thermometer.

Cold is not enough to kill the germs: "Due to the freezing of food, Campylobacter are indeed reduced in number, but not sufficiently killed," said the BfR. (Ad)