Modern man would not have reached the pinnacle of evolution if he continued to eat only fruits and berries. It is our ancient ancestors’ fixation with meat that drove the quest for improvement both in mind and body. The need to outsmart prey and hunt them honed society into what it is today.
As varied as the citizens of the world’s tastes are, meat continues to figure big in many kitchens. Americans are responsible for a consumption of around 185 pounds of meat per person per year. A big part of that – roughly around 60 pounds – is beef. On the other hand, a typical Australian is able to eat 240 pounds of meat per year. Tastes change too as lamb and mutton are falling out of favor and are less popular than they are 40 years ago. Because of this popularity, the chance of incidents due to improper handling is quite high.
If left exposed, raw meat can harbor harmful microorganizams like Escherichia coli, more popularly known as E.coli, along with Salmonella and Staphylococcus Aureus or staph. Those with compromised immune systems are especially susceptible to the illnesses caused by these bacteria with the most severe cases possibly resulting in death.
Don’t make a habit out of defrosting meats in the sink or on countertops. Instead, just bring it out of the freezer, but still keep it in the refrigerator. Bacteria multiplies rapidly in temperatures above 40 degrees F.
Don’t mix raw meats with food items that are meant to be eaten raw. To prevent meat juices from contaminating other foods by dripping on them, keep them at the lowest refrigerator shelf when thawing them out. Also, use sealed containers or freezer bags to keep everything safe.
Before preparing raw meats and before you handle anything else afterward, you should make it a habit to wash your hands with soap and water. Do it thoroughly and pay special attention to the little crevices and the space under your fingernails.
Having a separate set o equipment: knives, tongs, cutting boards, just for raw meats is a good way to prevent any cross-contamination. Wash and sanitize then before and immediately after use and replace cutting boards that have become old and worn.
Also wash and sanitize the countertop on which they were placed, just in case any blood or juices from the meat or poultry splashed where other foods might be prepared. Again, use hot water and soap to clean the area thoroughly. An alternative disinfectant is a mixture of one tablespoon of liquid chlorine bleach diluted in one gallon of water. Cleaning cloths soaked in diluted chlorine bleach also are available in many areas.
Cooked meat should be checked with a meat thermometer. Bacteria die at around 165 degrees F and the inside of a roast should reach that crucial temperature. You can also inspect visually in the absence of a thermometer by slicing the meat and taking note of the juices that run out. If it is bloody, you should keep the oven going a little while longer.
In either case, while the meat or poultry is cooking, double-check to make sure that everything used to prepare the bird has been disinfected. An extra swipe with a hot, soapy cloth or diluted bleach could save a family from a nasty case of bacterial infection.
Michelle is a season article author concerned with domestic food preparation. The lady really relishes sharing with us her pointers and great tips on creating slow cooker recipe books as well as slow cooker beef stew.
