On the occasion of celebration or ceremony, chicken is the favorite meat of many organizers.
However, there is one important thing for our health, that many of us do not know: washing this raw meat is useless and dangerous according to Dr. Bassirou NDOYE.
Washing raw chicken before cooking can increase the risk of food poisoning by pathogenic Campylobacter bacteria.
Splashing tap water during the washing of the chicken under a sink can spread the bacteria on hands, work surfaces, clothing and cooking equipment. Water droplets can travel more than 50 cm in all directions. Only a few Campylobacter cells are needed to cause food poisoning.
Campylobacter is the most common cause of food poisoning of avian origin. Most cases of Campylobacter infection come from poultry. About 50% of the chicken sold carries the bacteria. Poisoning with Campylobacter can cause stomach pain, severe diarrhea and sometimes vomiting for two to five days.
In some cases, however, it can also lead to irritable bowel syndrome, reactive arthritis and Guillain-Barre syndrome.
How to prevent poisoning by the pathogenic bacterium Campylobacter?:
1. Cover and cool the raw chicken and store it in the bottom of the refrigerator so that the juices can not drip on other foods and contaminate them.
2. Do not wash raw chicken, cooking will destroy any bacteria present, including Campylobacter, while washing the chicken can spread germs by splashing.
3. Wash Used Utensils and clean all utensils, cutting boards and surfaces used to prepare raw chicken.
Wash hands thoroughly with soap and warm water after handling raw chicken. This helps stop the spread of Campylobacter bacteria.
4. Cook the chicken thoroughly Make sure the chicken is smoking well before serving. Cut into the thickest part of the meat to check that it is steaming without pink meat and the juice is clear.
Very good korite party to all!
Report prepared by Dr. Bassirou NDOYE, Food Processing and Safety Specialist Associate Professor, Sine Saloum El Hadji University Ibrahima Niasse (USSEIN), Kaolack, Senegal; former Visiting Scientist at Agriculture and Agri-Food Canada, Lacombe Research Center, Alberta, Canada.