Humans are natural meat eaters. As soon as our ancestors discovered fire and were able to fashion rocks and tree branches into weapons, man's fixation with meat was born. Many are arguing that it is this affinity towards protein consumption that prompted the evolution of our specie into what it is today.
As varied as the citizens of the world's tastes are, meat continues to figure big in many kitchens. Americans are responsible for a consumption of around 185 pounds of meat per person per year. A big part of that - roughly around 60 pounds - is beef. On the other hand, a typical Australian is able to eat 240 pounds of meat per year. Tastes change too as lamb and mutton are falling out of favor and are less popular than they are 40 years ago. Because of this popularity, the chance of incidents due to improper handling is quite high.
Raw meat and poultry often carries a variety of bacteria such as Escherichia coli, more popularly known as E.coli, along with salmonella and staphylococcus aureus. All of these can make people seriously ill, and in some cases even kill them, especially small children and the elderly. That's why food safety is an essential part of good cooking.
Always defrost frozen chicken, beef, pork, lamb, mutton or other meats in the refrigerator, not on a counter or in a sink. Keeping raw meat and poultry refrigerated stops the growth of bacteria, which multiply rapidly at temperatures above 40 degrees F.
Separate raw meat and poultry in the refrigerator from any food that will be eaten uncooked like fruits and vegetables. Keep raw meat and poultry in a sealed container or tightly wrapped in plastic on a low refrigerator shelf to keep bacteria-tainted juices from dripping on other foods.
Before and after handling raw poultry or raw meat, wash hands well with warm water and soap. Lather for at least 20 seconds (singing the "Happy Birthday" song to oneself is a good timer).
Having a separate set o equipment: knives, tongs, cutting boards, just for raw meats is a good way to prevent any cross-contamination. Wash and sanitize then before and immediately after use and replace cutting boards that have become old and worn.
Wash and sanitize everything that touches your food. The sink and countertops can be cleaned using hot, soapy water. A good, inexpensive cleaning solution can be made by mixing a tablespoon of chlorine bleach with a gallon of water. This solution has literally hundreds of uses in and around your kitchen.
When cooking, it is best to check the doneness of the meat by using a meat thermometer. If you don't have this important tool, you can check by cutting or poking the meat and checking the juices that come out. If it still has traces of blood, the meat is not yet fully cooked. You can wiggle the legs of a chicken or turkey and if the juices that run out are still tinged with blood, it's best to cook it a little longer.
You should only touch cooked meat with clean utensils or you just undermined all your prior efforts. With this primer on food safety, you can rest assured that your family will enjoy a safe, succulent dinner.
As varied as the citizens of the world's tastes are, meat continues to figure big in many kitchens. Americans are responsible for a consumption of around 185 pounds of meat per person per year. A big part of that - roughly around 60 pounds - is beef. On the other hand, a typical Australian is able to eat 240 pounds of meat per year. Tastes change too as lamb and mutton are falling out of favor and are less popular than they are 40 years ago. Because of this popularity, the chance of incidents due to improper handling is quite high.
Raw meat and poultry often carries a variety of bacteria such as Escherichia coli, more popularly known as E.coli, along with salmonella and staphylococcus aureus. All of these can make people seriously ill, and in some cases even kill them, especially small children and the elderly. That's why food safety is an essential part of good cooking.
Always defrost frozen chicken, beef, pork, lamb, mutton or other meats in the refrigerator, not on a counter or in a sink. Keeping raw meat and poultry refrigerated stops the growth of bacteria, which multiply rapidly at temperatures above 40 degrees F.
Separate raw meat and poultry in the refrigerator from any food that will be eaten uncooked like fruits and vegetables. Keep raw meat and poultry in a sealed container or tightly wrapped in plastic on a low refrigerator shelf to keep bacteria-tainted juices from dripping on other foods.
Before and after handling raw poultry or raw meat, wash hands well with warm water and soap. Lather for at least 20 seconds (singing the "Happy Birthday" song to oneself is a good timer).
Having a separate set o equipment: knives, tongs, cutting boards, just for raw meats is a good way to prevent any cross-contamination. Wash and sanitize then before and immediately after use and replace cutting boards that have become old and worn.
Wash and sanitize everything that touches your food. The sink and countertops can be cleaned using hot, soapy water. A good, inexpensive cleaning solution can be made by mixing a tablespoon of chlorine bleach with a gallon of water. This solution has literally hundreds of uses in and around your kitchen.
When cooking, it is best to check the doneness of the meat by using a meat thermometer. If you don't have this important tool, you can check by cutting or poking the meat and checking the juices that come out. If it still has traces of blood, the meat is not yet fully cooked. You can wiggle the legs of a chicken or turkey and if the juices that run out are still tinged with blood, it's best to cook it a little longer.
You should only touch cooked meat with clean utensils or you just undermined all your prior efforts. With this primer on food safety, you can rest assured that your family will enjoy a safe, succulent dinner.
About the Author:
Michelle is truly a season publisher regarding family home cooking. She simply really loves expressing her pointers and tips on making crock pot or pot roast crock pot recipes.