Raw meat contains pathogenic germs

Raw meat contains pathogenic germs

19/12/2013

The Federal Institute for Risk Assessment (BfR) in Berlin urges caution when eating raw pork. In general, meat, minced meat and even sausages should only be eaten well by cooking. Viruses and bacteria can even remain viable for months even after the raw meat has been stored in the refrigerator or freezer. But they can be killed by cooking.

Most pathogens that are transmitted to humans through animal foods can cause serious diseases of the gastrointestinal tract. Frequently, infectious viruses or pathogenic germs are the trigger. Often Noro, Rota and Hepatisiviren get over contaminated water in the food. But also a lack of hygienic growing conditions can lead to contamination. Similarly, frozen mussels and berries should only be eaten cooked, because not all viruses are killed by the freezing process,

Particularly careful hygiene protects
Especially people with weakened immune systems and children should take special care that the food was completely heated. Hygienic working conditions, such as the additional hand washing before the preparation of the food also helps to contain infection, says the BfR in a current leaflet. When cooking raw and cooked food, different cooking utensils should always be used and leftovers should be disposed of immediately. Then all surfaces and equipment should be thoroughly cleaned with hot water and detergent. An infection is almost always due to the consumption of contaminated food, usually in conjunction with poor hygiene. The Federal Institute for Risk Assessment reports that in Germany, about 200,000 diseases are caused by spoiled food every year. (Fr)

Image: Guenter Hamich