Is it Necessary to Wash Meat, Chicken Before Cooking | Should you wash chicken before you cook it

Clean Your Hands Before Cooking | Cooking Safety


The presence of food poisoning bacteria can found all around your kitchen. If you are not careful to clean your hands, surfaces and utensils properly, these bacteria will also enter your body and harm your life.

So you should always wash your hands thoroughly with soap and warm water before preparing, cooking, or eating food.

Wash your hands after handling raw meat, uncooked eggs, unwashed fruits and vegetables is a must.


Also, do not forget to clean your hands properly after touching the bin, going to the toilet, blowing your nose, or touching your pet.

Clean worktops and dishcloths.


The right way to wash your hands

  • First, wet your hands and apply soap
  • Rub well your hands together to make good lather
  • Scrub the backside of your hands, between fingers and under your nails.
  • After 20 seconds of scrubbing, rinse your hands well with warm water
  • Finally, dry your hands thoroughly using a clean towel.

Do You Need To Wash Raw Poultry, Beef, Pork, Lamb Before Cooking


Washing raw poultry, beef, pork, lamb before cooking is not recommended. Bacteria in raw meat and poultry can spread to other foods easily, containers and surfaces. This called cross-contamination. Some people think they remove bacteria and make meat or poultry safer.


Do You Rinse Chicken Before Cooking


We every one washing raw chicken before cooking, but it can increase the risk of food poisoning from campylobacter bacteria.

The bacteria can spread to the hands, to the workplace, to clothing, and to the cooking equipment as water flows from a poultry wash under a tap.

It can travel at least 50 cm in each direction. Only a few Campylobacter cells are needed to cause food poisoning.

Campylobacter is the most common cause of food poisoning. Most cases of Campylobacter infection are from chicken.

Campylobacter poisoning can cause abdominal pain, severe diarrhea, and sometimes vomiting that lasts two to five days.

Cooking to the right heat kills the bacteria, so washing food is not necessary.


"How to prevent Campylobacter poisoning"



  1. Raw chicken should be kept in the fridge only after it is well covered. Also, keep the bottom of the fridge covered with raw chicken so the water that flows out of the chicken cannot be poured into other foods.
  2. Never wash raw chicken. The heat generated during cooking can kill bacterias, including Campylobacter while washing the chicken will cause germs to spread.
  3. Wash all the utensils, chopping boards and surfaces used to prepare the raw chicken. After handling raw chicken, wash your hands thoroughly with soap and hot water. This helps prevent the spread of Campylobacter bacteria.
  4. Cook the chicken well. Make sure the chicken is well fried before eating. If it is not well cooked or half-cooked, do not try to eat.


Meat


In the matter of meat, we generally mean beef, chicken, mutton, pork etc. Freshness and tenderness are two important things before you prepare a meat recipe.


image meat
Frosted meat should be defrosted.

Otherwise, the time of cooking will double
Older flesh takes more time to cook and it needs more flavors. The flesh of the male animals is better than females.

Thoroughly cook before you eat.

Meat which seems in dark color will be an older one. Overcooking will make meat hard and dry.

How To Clean Meat


Cut the meat as small pieces. That will help to save the cooking time.

Take a clean bowl and place the meat, pour some vinegar into it and kept closed for about 15 minutes.

After that remove vinegar and proceed to cook the meat.

Squeeze a lemon and rub the limes on the meat, wait for about 5 minutes.

Some Facts About Meat


Beef -  5g of fat/100gm
Chicken Skinless chicken - 3g /100gm
Duck -11g fat /100gm
Mutton - 8g fat /100gm
Pork - 4g fat /100gm
Sausages - 25g /100gm
Turkey -1g fat /100gm

Note:- above are not standard values, approximate.


Cooking and reheating to kill harmful bacteria in food


The harmful bacteria are killed by cooking and reheating the food at the right temperature for the right time.

Food should be reheated only once. The more times you freeze and reheat food, the greater the risk of food poisoning. 


Safe cooking of chicken, duck, pork and beef | At what temperature to cook


Chicken, duck, pork and beef should always be cooked through until the core temperature reaches 75°C, this will help to kill if any harmful bacteria.