Due to salmonella risk goose roast

Always thoroughly cook goose before eating

22/11/2013

In order not to get infected with salmonella, consumers should be careful to only eat cooked goose meat. This is indicated by the AID information service in Bonn. Accordingly, the interior of a goose should reach at least 70 degrees. The meat is only when clear juice comes out and it can be easily solved by the leg bone. Even when buying the goose consumers should follow some tips.

Buy goose from organic production and cook well
If you want to serve a delicious roast goose for Christmas, you should use a roasting thermometer while cooking, as the AID information service informs. This indicates the temperature inside the bird, so that the setting of the oven or the cooking time can be adjusted if necessary. An unfilled goose requires about 50 minutes of cooking per kilogram, a full about 60 minutes. Due to the risk of Salmonella infection, it is advisable to consume goose meat only completely cooked.

When buying a goose should also be aware of the origin of the animal, advises the AID information service. Consumers should opt for domestic organic geese, as they have enough time and time to grow. „This is not only animal friendly, but also makes the meat very aromatic. It contains less water and fat“, it says in a message from the info service. As the consumer center North Rhine-Westphalia announced, consumers could also goose „peasant free range“ or „Free range“ buy without worries. (Ag)

Picture: osef Kattner