Cooking at home has many advantages. Some research suggests that consuming meals prepared at home more often helps meet all necessary dietary needs. However, it is really important to follow certain rules to keep your food safe to eat.
It is impossible to recognize dangerous bacteria, either by the appearance or the taste of food. However, even a small amount of such bacteria can lead to serious food poisoning. To avoid this, discard any product if you have any doubt about whether it is spoiling.
1. Defrost the meat outside
The temperature range that is considered risky for storing food varies between 5 ° C to 60 ° C. At this temperature, harmful food bacteria can grow rapidly. That is why you should always defrost meat only in the refrigerator or microwave.
2. Wash raw meat
We have the idea that when we rinse something, we clean it; however, this is not true in the case of meat. The experts do not recommend washing poultry, beef, pork, lamb or beef raw before cooking. The reason for this is because bacteria from meat can easily spread to other products, surfaces, and utensils.
3. Chill food before putting it in the refrigerator
This rule is for the same reason thawing meat outside is a bad idea: bacteria grow rapidly at temperatures of 5 ° C to 60 ° C. This is why it can be really dangerous to leave perishable goods out of the refrigerator for more than an hour or two.