Good Lifestyle

Julia child may have been a promoter ofraw chicken, and while it falls safely in history as the leader at the forefront of the introduction of America to masterFrench cuisine In the household,food safety was not on his radar. And it has been proven that, basically, you should never rinse the raw chicken.

For the child's credit, it was really not a focal concern of many people during his time, and no one has ever told him that she should never rinse the raw chicken. In fact, the 1960s, who was when she showed that the French chef made her debut on PBS, was the same decade as the laws onFood regulation and safety just started to emerge. In addition, many people still think today that it is better to rinse the raw chicken before cooking.

On aNew study published by the Ministry of Agriculture, 300 participants were recruited to prepare chicken and salads. Some participants showed food security videos and were informed not to wash the chicken before preparing it, but for participants who did not have this information, 61% rinsed the raw chicken and nearly 30% of Those who have also made salads where they have prepared the chicken ended up with salads contaminated with chicken bacteria. Yikes.

Nowadays, the disease control and prevention control centers of the United States universities are repeatedly warnings to never rinseraw chicken In the sink before cooking. Why? Meredith Cariout, the technical information specialist of the USDA Food Inspection Service, said it increases the risk of cross-contamination.

"By rinsing chicken meat, it is possible to propagate foodborne disease bacteria, such as Salmonella or Campylobacter, other areas or utensils," she explains. "If these surfaces or utensils are not cleaned or disinfected, it could spread to ready-to-eat food and cause a disease of food origin."

In addition, the water will not kill this bacterium and what is worse is that once the water strikes meat, bacteria splash everywhere of your sink, hands, clothes and cooking. In fact, bacteria causing diseases can fly up to three feet from where the chicken is rinsed, according toA post of the USDA. The most frightening part: because it is not possible to see where bacteria is hiding, it is almost impossible to clean it, increasing your chances of food origin.

As if there was not enoughgerms in the kitchen Like, washing, raw chicken diffuses only pathogens that could hide on meat to other kitchen tools and countertops.

If you wash your chicken, it's really time to stop and make sure you disinfect and disinfect your kitchen.

"For additional protection, you can clean up with a solution of unspecified liquid chlorine whitening by gallon of water," says Cararhes.

Then wash your hands immediately after touching raw meat is another preventive step that you can take to avoid cross-contamination.

"Washing hands after handling raw meat or poultry or packaging is a necessity, because all you touch next could become contaminated," she says.

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Pathogens that reside on the raw chicken will disappear once they are exposed to high temperatures. For chicken, the general rule is to ensure that the internal temperature reaches 165 degrees Fahrenheit, which you can ensure using a food thermometer. However, these pathogens do not die as easily if they catch up in your kitchen sink at room temperature, on your counter or on kitchen tools nearby.

Now, stop giving a raw chicken bath, and rather, plop it on the sizzlingskillet or on thestraw, no rinsing required. After cooking, be sure to leave thechicken For 15 minutes so that the juices can redistribute, and we know that you will be left with a meal just as delicious - minus one side of germs around your kitchen.