Every second chicken is affected by bacteria: how to protect yourself?

US, WASHINGTON (ORDO NEWS) — Recently, the federal government has reported that every second chicken carcass available in the retail market is infected with bacteria that cause diarrhea.

Therefore, you should know how to protect yourself. An important and unexpected nuance: chicken should not be washed before cooking, reports germania.one portal .

How do bacteria get into chicken meat?

This is due to the sanitary conditions in the slaughterhouses. Due to keeping conditions on the plumage of chickens, intestinal bacteria are almost always present. When slaughtering chickens, this bacteria often gets into the meat itself, and does not die in it during transportation if it is carried out at a temperature above –20 ° C.

Why not wash chicken?

When we wash the chicken, drops from its surface scatter onto the kitchen surfaces, they may contain bacteria.

Thus, they find themselves, for example, on a cutting board, cutting vegetables on which, we expose ourselves to the risk of infection with these bacteria. To protect yourself, it is not enough just to wipe the surfaces, they need to be washed and disinfected.

How to remove bacteria from chicken?

You cannot make it sterile, but you can reduce the number of bacteria on it and prevent their further reproduction.

To do this, remove the meat juice, as it is a favorable environment for the growth of bacteria. After that, cook the chicken. It is heat treatment that best kills bacteria. It is very important that you thoroughly wash and sanitize your hands after handling raw meat.

Bacteria in the chicken die under conditions when the temperature inside it reaches 72 ° C and will remain so for two minutes. Of course, the chicken cooks longer, but for the meat to warm to this temperature, time must pass.

How to measure the temperature inside the chicken?

To do this, you can use a special meat thermometer, which at an affordable price can be bought in many large stores. If you do not have a thermometer, check the degree of readiness of the chicken by cutting it. The meat inside should be white – it means it is well baked or boiled, and there are no dangerous bacteria left in it.

How else can you protect yourself from pathogens?

To defrost meat, place it on a sieve or any other mesh surface, substituting a container under it. So all the water will drain, so that an environment for the reproduction of bacteria will not be created. Chicken should be thawed in the refrigerator, not at room temperature.


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