Good Lifestyle

Chicken meat is a fairly economical product, easy to prepare and delicious that can be the base for cooking broths, soups, salads or fillets. It is very important to choose a quality product rather than consume prepared or precooked meals.

Foodoboz editors tell us in their publication Parenting What parts of the chicken are dangerous and why, in addition to explaining why you should not wash the meat before cooking it.

The most harmful parts of the chicken:

1. Internal organs

They are considered the most harmful part of the chicken, since they are the first to suffer whether any parasite or chemical enters the animal. Therefore, they should not be eaten, as with the liver, which is usually used to make patches!

2. The skin

According to experts, it contains high levels of cholesterol and fat. It can also contain chlorine residues, which are used to give meat a little past commercializable appearance. Therefore, you should always remove your skin from the meat before consuming it.

3. The wings

This part of the chicken is composed only with skin and bones, it has no useful vitamins or elements at the nutritional level. In addition, when preparing them, a large number of oils, artificial and fatty condiments are used, which accelerates the body aging process.

Why the chicken meat should not be washed before cooking it

The US Department of Agriculture warns about bird meat washing. According to the Undersecretary of Food Safety, Mindy Brashears, it can be very dangerous because it is believed to wash bird meat in the kitchen can transfer contamination to the countertop, sink and community water. So that it does not happen, it is very important to ensure that the entire area is completely clean and disinfected. This also applies to all articles that have been in contact with raw chicken meat.

It must also be remembered that the fact of washing the meat does not eliminate the bacteria of the bird on its own, for which a heat treatment is necessary. It is believed that, according to statistics, even one in two chickens available in the market may contain pathogenic bacteria, which is a risk especially for immunosuppressed people and children.

British data show that bacterium poisoning Campylobacter , present in corral birds, is the most common food poisoning. This means that chicken meat has to be cooked at temperatures and times in which these bacteria are impossible to survive. A little care does not come bad when it comes to our own food security.