In Australia, they talked about the consequences of washing raw chicken

During the Food Safety Week in Australia, experts from the Food Safety Information Council said that washing raw chicken before cooking is not only useless, but also dangerous. Research shows that many Australian citizens continue to follow this outdated advice, which increases the risk of contracting foodborne infections.

"Despite what you can hear on the Internet or see on blogs, washing raw chicken is a myth that only spreads bacteria in the kitchen," said Julian Cox, Deputy chairman of the council, Associate Professor.

According to him, in the process of industrial processing, meat is already undergoing sanitary treatment, and additional washing in the home kitchen only sprays germs. So, just thoroughly fry the chicken to 75 ° C and check the temperature in the thickest part of the meat using a thermometer.

According to the study, 51% of Australians continue to wash whole chicken before cooking, 48% — pieces with skin, and 44% — without skin. At the same time, the proportion of such people has increased over the past four years, despite warnings from the sanitary services.

Cox noted that chicken remains the most popular meat in Australia, and its improper handling poses a serious threat. About 4.7 million cases of food poisoning are recorded annually in the country, which leads to almost 48,000 hospitalizations.

The experts also stressed the importance of observing basic safety rules when working with raw poultry: wash hands and surfaces thoroughly after contact with raw chicken, defrost meat only in the refrigerator or microwave, avoiding juice leakage, and use separate boards and dishes for raw and finished meat.

"Food poisoning is a serious threat to health and the economy. Simple precautions can save lives," concluded Cox.

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Earlier, on October 24, Alexander Umnov, a doctor and lecturer at the Department of Surgery at the Medical Faculty of the State University of Education, said that in recent years there has been a tendency to consume meat with incomplete roasting, including steaks, steaks, cutlets, and raw fish dishes.

According to the expert, insufficiently heat-treated meat of Medium and Medium Rare grade may contain pathogenic microorganisms such as campylobacter. They usually live in the intestines of cattle, but after its death they migrate to muscle tissues, and from there they can enter the human body.

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