News To prevent the growth of bacteria. "Food and Drugs": Follow this method to flatten frozen meat

The SFDA recommended leaving frozen meat in the refrigerator to prevent the proliferation of microbes inside the meat during slaughter, slaughter, cutting and circulation processes as these microbes quickly reactivated when the meat is flattened before cooking.

They must be fried in the refrigerator because the temperature varies between 2 and 5 degrees Celsius, a degree that does not allow the growth and reproduction of most pathogenic bacteria, where the meat must be fried in the lower shelves of the refrigerator during at night or up to the friction process. In a bowl, cut it off from the rest of the food.

This method of flattening meat has many advantages, the most important of which is that it does not allow microbes that may be present in frozen meat to reproduce, because the surface of the meat remains cold and maintains the quality of the meat. meat by protecting it from physical changes that may occur when it is thawed at higher temperatures. The temperature of the refrigerator and the most important advantages of this method are also the following: when you forget the meat or you do not need to cook it, you must leave it intact in the refrigerator for two days for minced meat and three days for the cut meat.

She explained that it can be soaked in the microwave oven, provided that the manufacturer's instructions and instructions indicating the proper mode of operation for different uses, such as frozen meat, and that the meat be cooked immediately after spreading in the microwave, as this method increases the temperature of the meat and promotes the growth of microbes, especially if left at room temperature for a long time.

Food and medications have indicated that it can act cold water, but this method is not desirable to allow large amounts of waste in the drinking water , and when you have to consider the frozen meat in a sealed plastic bag to prevent contamination, and use a clean jar containing water Do not exceed 21 degrees Celsius, changing the water all the 30 minutes, as it speeds up the cultivation process and helps eliminate microbial contamination of the water, focusing on cooking meat immediately after flattening and not on its conservation by refrigeration or freezing.