Washing or rinsing raw poultry can cause far-reaching hygienic consequences and illnesses due to the spread of bacteria on surfaces and also other food. To prevent this, it is advisable not to wash raw poultry before cooking.
What can you do? Here are 3 simple steps to follow when preparing poultry:
1. Cook the meat thoroughly at a safe internal temperature and measure it using a food thermometer. Cooking meat at the right temperature destroys diseases and bacteria.
- Beef, pork, lamb and veal (steaks, roasts and chops): 145°F / 60°C
- Ground meats (burgers): 160°F / 70°C
- Poultry (whole or ground): 165°F / 80°C
2. Prepare food that will not be cooked (e.g. vegetables, salads etc.) before handling raw meat and poultry.
- wash hands immediately after handling with raw meat or poultry (water, soap, scrub, 20 sec)
- clean the surfaces with hot soapy water first, then use a sanitizer
3. Thoroughly clean and sanitize all surfaces that has potentially touched or been contaminated from raw meat and poultry, or their juices.
If you do not follow these steps, you put yourself and especially people with weakened immune systems at risk from bacteria. Cross-contaminations in particular often happen in the kitchen because hands are not washed regularly and thoroughly.