Never cook the meat without doing this first, Usda warns
Make sure you don't make this major mistake during your next outdoor barbecue gathering.
The return of summer also means theReturn of the pool games, outdoor dining room and backyard meetings with friends and family. Hot weather also makes you more likely that you will bePull the grill To prepare everything, steaks sausages for meetings or dinners throughout the week. But according to the American department of agriculture (USDA), you should never cook any meat dish without doing one thing first. Read the rest to see what is an essential security stage for your next meal.
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There are a few steps that you should completely avoid when cooking meat.
Whether you are a budding amateur cook or someone who considers himself quite qualified in the kitchen, it is relatively of a bag acquired that it is crucial to wash most raw ingredients such as fruits and vegetables before cooking them Or consume fresh. But if rinsing your products can be a good idea, officials warn that the same rules do not applymeat or poultry.
"Avoid washing raw meat and poultry because potentially harmful bacteria on the surface of the raw product can accumulate in high concentrations in the sink and contaminate ready to eat food," warns the USDA, increasing the risk of Food origin. In addition, the agency warns that rinse of products can facilitate the task of bacteria which are loosely attached to meats forfall and land on other surfaces like a sink or a cutting board nearby.
USDA stresses that even if meat washing "to eliminate dirt, mud, fat or blood may have been appropriate decades when many have shot down and prepared their own food, the modern safety system food does not require it. "
Authorities warn you never to eat meat that you cook without first doing one thing.
But in addition to the steps that you should avoid when cooking animal products, the agency also warns that the public can forget other vital parts of the preparation of food in terms of meat cooking. And by not having a basic kitchen instrument at hand, you could put those you feedat risk of serious illness.AE0FCC31AE342FD3A1346EBB1F342FCB
"Our research shows that participants did not adequately wash their hands or not use a food thermometer"Sandra EskinSaid the USDA deputy under the food security under Security, in a recent press release. "Summer is the time to relax and enjoy delicious meals with friends and family, but pathogens of food origin never rest. Following safe food treatment during this season and all The other seasons can reduce the risk that you and your loved ones fall sick. "
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Each type of meat must reach a different internal temperature to be considered to be sure to eat.
When you throw a juicy steak or a freshly marinated chicken chest on the grill, it can be difficult to resist the temptation to dive directly in your meal when it seems ready. But the USDA warns that using a food thermometer is the only way to make sure that the type of meat you cook has reached the internal temperature necessary for safe consumption. Unfortunately, according to the data collected by the agency, only about half of all the cooks at home perform this vital verification of their food before serving them.
The USDA recommends that you always stick the probe in the thickest part of the meat through the side to make sure you get a precise reading. All beef, lamb and veal steaks must strike aMinimum of 145 degrees fahrenheit With a three -minute rest before being safe to eat, while chopped meats should reach 160 degrees; Fish with fins are ready when they reach an internal temperature of 145 degrees; And all poultry products - land or whole - should reach 165 degrees before it strikes the plate.
Make sure you also follow safety precautions when you eat leftover meat.
And this is not only the first time that you eat meat that can have a potential health risk. According to centers for Disease Control and Prevention (CDC), it is essential to treat your leftovers correctly to ensure that they remain safe to eat later. The heads of the house shouldRefrigerate all prepared foods In the following two hours, it is cooked and left in the temperature danger zone of 40 to 140 degrees Fahrenheit. However, if your unfinished food has been left outside at warmer or more hot temperatures, it must make the refrigerator in an hour. Otherwise, it should be thrown away.
In addition, your thermometer is not only useful when you cook on the grill. The CDC recommends checking everything Foods warmed in the microwave Or the cook reaches 165 degrees before eating them. The agency also suggests waiting a few minutes after the end time of the beeps to make sure that cold stains in the warmed meal can absorb heat from other warmer food areas.
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