The dangerous mistake you can make when cooking chicken

Usually before cooking any food, be it vegetable, meat or fish, we tend to wash by hygiene before even splitting it with the knife. More than an imposed recommendation, it is about a reflex act so that no bacteria or the least possible reach our plate. But a recent warning from the Center for Disease Control and Prevention (CDC, for its acronym in English) has served -and never better said- the controversy around one of the tastiest products that we have in the market for all those carnivores: the chicken.

According to the institutional body, chicken should not be washed before cooking due to the risk of spreading harmful bacteria to utensils or other foods around. Instead of doing so, the CDC has established a series of steps that can help eliminate the chances of poisoning while we cook at home.

If washed in the tap, the juices can spread around the kitchen and contaminate other foods

"Chicken can be one of the most nutritious options that exist," said the CDC, in a statement collected by 'The New York Post'. "However, the raw material can be contaminated with a bacteria called Campylobacter, and sometimes with Salmonella or Clostridium perfringens, extremely dangerous. Therefore, if you eat it undercooked or other foods or drinks that are contaminated by it or its juices, you can contract a disease or food poisoning. "

The agency advised placing raw chicken in a disposable bag before storing it in the refrigerator, wash your hands well with soap after handling it, use a peeling and cutting board that is not used for other foods and, most importantly, never place any cooked food or fresh products on the same shelf as the refrigerator.

It must be stored in a closed container at the bottom of the refrigerator to prevent juices from reaching other foods

He also suggested using a kitchen thermometer to make sure the chicken is just right and perfectly cooked. But above all, he advised against washing raw chicken since "the juices can spread around the kitchen and contaminate other foods, utensils or the counter itself." While possible food poisoning can be a very unpleasant experience for anyone, the most vulnerable group is that of children under 5 years of age, those over 65 and for all those with weak immune systems, as well as pregnant women.

Photo: iStock.

It is not the first recommendation of its kind. In August 2016, the Organization of Consumers and Users (OCU) warned of this same problem, ensuring that the only thing we achieve when food passes through the tap is to increase the risk of spreading the Campylobacter bacteria. In addition, he advised to store it in the lower part of the refrigerator and cover the raw chicken well in a container to prevent juices from dripping onto other foods.

In Europe, there are around 40,000 cases of poisoning of this type, causing about 3,300 hospitalizations and about 20 deaths, as stated Julia Oncon, member of the managing committee of the nutrition area of ​​the Spanish Society of Endocrinology and Nutrition (SEEN), in 'Europa Press'. Above all, we must pay special attention to the summer period, since with the increase in temperatures the state of food can worsen in a matter of hours if storage and preparation conditions are neglected.

"High-risk foods are considered to those that contain a large amount of water and are fresh, such as fruits or vegetables, and those that are rich in protein, such as meat, fish, shellfish, eggs, mayonnaise, dairy products and derivatives ", the expert points out. For all this, we must take extreme precautions with the arrival of heat so as not to have to suffer any mishap related to what we eat. Great care.

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