A new report by the U.S. Department of agriculture (USDA) and the North Carolina State University confirms what researchers have known for some time: The Washing of raw poultry increases the risk of food poisoning, because it promotes the spread of pathogens in the kitchen. Instead, you should wash your face better after the contact, hands thoroughly.
On raw chicken meat pathogens such as Salmonella, Campylobacter and Clostridium perfringens are commonly found. If you wash a chicken before cooking will not eliminate these pathogens – this happens only when cooking or Frying. Rather, the dangerous microorganisms when Washing, the spread can, by the smallest of water droplets, sponges or other utensils.
The researchers invited 300 participants, a meal with chicken thighs and salad. Half of them were given in advance by E-Mail tips for the safe preparation of chicken, for example, meat do not wash, and an Extra cutting Board to use and effective hand washing.
Unnoticed, the researchers contaminated the chicken thighs with a harmless but traceable bacteria. The E-Mail advice proved to be effective, because 93 percent of those who had received the safety instructions, not to wash your chicken. 61 percent of the control group did so, and 26 percent of them have displaced the bacteria from the meat in the salad. It was surprising, however, that of those who may not have washed your chicken, 20 percent of bacteria in your salad had. The researchers suggest that the participants had not cleaned hands, surfaces and utensils properly. The experts give the following tips for the preparation of meat:
- To prepare meat to other foods such as fruits and vegetables.
- You use a special cutting Board for raw meat.
- Wash any raw meat.
- You wash your hands after contact with raw meat for at least 20 seconds with soap, before you touch anything else.
- Use a food thermometer to ensure the meat before the food has reached a sufficient temperature – in the case of a chicken, at least 73 degrees Celsius.
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