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We always associate the washing of things with health and hygiene, we advise our children to wash their hands, to wash their clothes constantly and from time to time our soils, but does that make sense? Also applies to meat? Surprisingly, an American study found that washing meat is counterproductive: it is not the right way to heal for health and hygiene, but it is the cause of other bacterial pathogens such as as salmonella and flexion.
In a joint study by the Department of Food Safety and Food Inspection and the University of Carolina, a report on the results was released Tuesday on the ministry's website. Researchers have found that washing raw chicken or meat spreads pathogens in the kitchen and contaminates food and utensils. In a spectacular and unexpected way.
The researchers came to this, which can scare a lot, after involving 300 people who prepared a meal of chicken legs and salad in an experimental kitchen, and then divided into two groups: the first washed the chicken before cooking, while the latter did not practice this common practice.
The researchers found that 60% of those who washed the chicken before cooking left traces of bacteria in the ponds and surrounding areas. Even after washing the ponds, 14% of the ponds were still contaminated by bacteria, and even worse, among the authorities prepared in the experimental kitchen where the participants washed the raw chicken, 26% were contaminated with bacteria transmitted by chickens.
The study warned of the need to get rid of this common practice because pathogens such as salmonella and bending can survive up to 32 hours at the surface of sinks and kitchens.
If the study confirms that the washing of raw meat can transmit different pathogens, what is the case when we eat the meat itself? The researchers sent a reassuring message to consumers: cooking raw meat at a temperature of at least 73 ° C avoids the risks of pathogenic bacteria, but only during the period when a person holds the raw meat before placing it in the pan for cooking.
To avoid the risk of bacteria spreading from meat to kitchen surfaces or foods that are not cooked and prepared by the person to be accompanied by meat, the study recommended three tips. The second is to clean and disinfect any potentially contaminated surface of raw meat and poultry. Under running water Hot and dry with a clean cloth or paper towel after handling raw poultry or other raw meat.
While appreciating the warning issued by the study and the advice I gave, but d. Ahmed Mostafa, an Egyptian nutritionist, says that this could be appropriate for cultures other than those of the Arab peoples. "The Arab people must address it with a clear and tangible effect that they can easily see," he told Asharq Al-Awsat. "The obvious effect they can face is the effect of washing the meat on their taste by detecting the danger in the first place".
"The more we use water with raw meat, the more we lose it for the benefit of the consumer." Another common practice at home is to use water to melt frozen meat before placing it in a pot, which also has a significant effect on the taste of the meat. And the solution recommended by d. Mustafa, take the meat out of the fridge well before cooking, put it in a bowl and let it melt without using water.
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