KOMPAS.com – Poultry-based foods must be cooked thoroughly because it may contain bacteria or parasite which is harmful to humans. What are the bacteria and how to prevent disease caused by these bacteria?
Bacteria in poultry-based foods
The most common bacteria found in poultry-based foods are: Salmonella and Campylobacter. These bacteria are not only found in meat, but include eggs and various other foodstuffs.
In fact, according to Australian Chicken Meat Federation, these bacteria are commensalism bacteria. This means that these bacteria normally live in the digestive tract of birds without making the birds sick. Unfortunately, these two bacteria can cause disease if they enter the human body.
Therefore it is important to manage and process poultry meat properly. This poultry meat includes chicken, duck, and bird, along with their derivative products, such as eggs.
How to prevent bacterial transmission
Preventing the transmission of bacteria from poultry to humans must be done by observing three main processes, namely storage, preparation, and cooking.
Storage process chicken meat raw materials should be handled with care as follows:
- When you just buy chicken, choose meat that is still fresh.
- Immediately go home after buying chicken and put it in the refrigerator. If your house and shopping are far away, you can ask for ice cubes to keep the chicken fresh.
- Chicken meat that are not cooked immediately should always be in the refrigerator. If stored in the refrigerator or at a temperature of 5 degrees Celsius, chicken meat can be stored 2 to 3 days. If it’s more, you’ll need to store it in the freezer or freezer.
- Store raw chicken on the bottom shelf, to prevent water from dripping and contaminating other foods in the refrigerator or freezer.
The preparation process is also quite sensitive and is one of the stages where cross-contamination of poultry meat often occurs. Here’s how to safely prepare chicken meat:
- Wash your hands before and after handling chicken.
- Use a special cutting board or cutting board raw meat. This will help prevent the spread of bacteria through the equipment used.
- Marinated meat should be stored in the refrigerator.
- Be careful if you are preparing chicken to eat with salads. Keep raw chicken out of your salad ingredients.
- Washing raw meat is not recommended because of the risk of splashing bacteria from the meat into the sink or kitchen counter. This risks spreading the bacteria to other kitchen utensils.
Cooking is the only process that kills all the bacteria in poultry-based foods, not in the washing process. It is therefore important to cook properly until all the bacteria are dead. Here’s how:
- Meat must be cooked to a minimum temperature of 75 degrees Celsius
- When the meat is cut there is no longer a pink part
- If the meat oozes water, the color is clear
- If you don’t eat cooked chicken within 2 hours, refrigerate immediately.
- Reheated meat should be heated at least 2 minutes before eating.
By storing, preparing and cooking poultry properly, you will avoid the risk of catching a bacterial infection.
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