To wash or not to wash?
Foreign organizations, such as the US Centers for Disease Control and Prevention (CDC) or the UK’s National Health Service (NHS), do not recommend washing meat. Experts believe that during this process, pathogenic bacteria, along with water droplets, spread throughout the kitchen and end up on clean dishes or food. But the microbes on the surface of the meat will still be destroyed by heat treatment.
“Neither in the technical regulations of the Customs Union nor in SanPiN there are instructions on washing or not washing raw meat, poultry or fish. In practice, in public catering establishments meat is washed under cold running water,” Kolganova notes.
The Roskachestvo expert explained: if you see any contamination on the meat (packaging residue, hair, blood clots, etc.), it is better to rinse it carefully under cold tap water. You can also submerge the piece in a bowl of cold water, rinse and carefully drain the liquid.
“We support foreign recommendations that when washing meat the sink should be empty. There should be no dishes or food in it (for example, vegetables, herbs). It is better to remove everything that may be contaminated,” – he advised.
After washing, you can dry the meat, chicken or fish with a dry non-woven cloth, and then wash the sink and surrounding area thoroughly. Kolganova noted that it is not necessary to water everything with a professional disinfectant, dishwashing liquid is enough. But, of course, treating it with a disinfectant or boiling water in a kettle will not hurt.
If the meat is frozen, it can also be washed after thawing, the expert said.
How to defrost meat correctly?
Roskoshestvo recommended defrosting meat at room temperature or in the refrigerator on the bottom shelf, closed and in a deep container (after all, if the meat drips during defrosting, then it is easier to remove contamination on the bottom shelf – RG note ). Defrosting in a microwave oven is also allowed, but only if there is a suitable mode. Also, don’t refreeze meat if you change your mind about cooking it. Water crystallizes and tears the fibers of the meat, the product simply becomes tasteless.
Why is it better to have separate utensils for processing raw foods?
“When we work with raw products, it is always preferable to have separate cutting boards. Different colors can be used to avoid confusion. For example, red for raw chicken and fish, green for cheese, bread, vegetables, etc. To avoid cross contamination , companies use different tables for meat (beef, pork), chicken and fish. For example, chicken can be dangerous due to contamination with salmonella bacteria and fish with listeria. At home, this separation “It is not possible. If necessary, a table for raw products can be used,” Kolganova told RG.
It is best to have separate utensils for working with raw foods. Like the previous advice, it is better to set aside a container in which to defrost raw meat, chicken or fish. The same with knives.
If you use ordinary dishes to work with raw meat, the expert advises washing them well with dishwasher detergent, or better yet, in the dishwasher. “There you can set a higher temperature, which will ensure sterilization,” Kolganova noted.
Do I need a separate sponge to wash the sink and dishes where the raw meat was stored?
You can, as with the cutting board, have a separate sponge so as not to get confused (it is better if the sponges are of different colors). In any case, regardless of whether you wash the dishes with a sponge after raw meat or not, the sponge should be changed at least once a month.
“It has a porous structure, which means that bacteria and mold can remain in it. After working with raw meat, the sponge should be washed thoroughly with dishwasher detergent. It can also be placed in the dishwasher or temporarily filled with boiling water “. noted Roskoshestvo. .
