Germs in sheep meat Therefore, cook well

To protect against germs, cook sheep meat well

04/04/2012

Shortly before Easter warns the State Investigation Office Rhineland-Palatinate against bacteria in sheep meat. Those who follow the rules of kitchen hygiene in the preparation of lamb roast, but has nothing to fear.

Hygiene and cleanliness are crucial in the preparation of sheep meat
As the state investigation office Rhineland-Palatinate recently announced, so-called VTEC bacteria were discovered in sheep meat. The investigation had affected every sixth sample. The gut bacteria could cause vomiting, nausea and diarrhea, a spokeswoman said.

When preparing the sheep meat, experts strongly recommend hygiene and cleanliness. The meat should be well-cooked in any case, because it kills the germs. In bloody or pink meat, the bacteria could survive. Frozen sheep meat can be thawed over a sieve in the refrigerator. This would increase the germs on the surface much slower.

To prevent the germs from spreading to other foods that may not be heated, chopping boards, plates and knives that have come into contact with the sheepmeat should be thoroughly cleaned with hot water and dishwashing detergent, such as vegetables be used.

More and more germs on meat
Reports of germs on meats such as poultry, beef, lamb and game in the press are increasingly circulating. It is often not possible to assess the extent of the risk to health. Especially affected is chicken meat. In the rearing of the animals, large quantities of antibiotics are used, so that more and more multidrug-resistant germs develop, which can no longer be killed by antibiotics and end up in the chicken meat on the diet of consumers.

Antibiotics may be administered in animal husbandry according to the German Medicines Act exclusively for the treatment of diseased animals. In reality, the drugs are often used to increase the growth of the animals. (Ag)

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Picture credits: wrw