For the love of all things holy, please stop washing your raw chicken.
When there’s a coutbreak in the food supply, not only does it make headlines but companies often recall food to prevent more people from falling ill. But the same bacteria can show up in home kitchens if you’re not careful. Theestimates that 48 million Americans get foodborne illnesses every year and 128,000 end up hospitalised.
HuffPost spoke with food safety experts on preparation and cooking methods that aren’t food-safe and what to do instead.Before you start pulling food from the fridge to prepare a meal, washing your hands should be the first thing you do. Germs can be on your hands and can easily spread to your cooking surfaces and food.
The issue with washing chicken or turkey? It’s a wonderful way to spread bacteria and pathogens in your sink and beyond. When you wash your chicken, Schneider said, “It now increases the chance of splatter; you have what was salmonella on the bird — is now in your sink, on your faucet, on your countertop.” He said people should be sanitising their kitchens more frequently, especially after handling raw meat.
There are several ways to defrost meat, according to Baum: “Thaw in the refrigerator, thaw under cold running water, thaw as part of the cooking process or thaw in the microwave ONLY if it is cooked directly after thawing.” And if you’re thinking, “that’s also not a good option. Resnick explained that thawing meat in water is similar to thawing it on the counter.
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