Why Don’t Wash Turkey meat or other poultry Before Cooking it? The high chance of getting the risk of intestinal infections?
With Christmas holidays around the corner. It is important to take certain precautions to avoid illness. For example: do not wash the turkey before cooking. While popular belief invites us to wash all foods before preparation. In the case of turkey, this only increases the risk of infection.
According to professors specializing in food from the University of Illinois in the United States. Washing the bird before cooking spreads its germs both in the sink and in the rest of the foods or spices that are used for its preparation. Thus increasing the risk of getting salmonella and campylobacter.
Salmonella is an intestinal infection that although it may not cause symptoms, it can cause nausea, vomiting, diarrhea, fever, headache, among others. For its part, campylobacter is also an infection that affects the digestive system and causes the known ‘traveler’s diarrhea’ or food poisoning.
However, experts say that the bacteria or germs present in turkey and other poultry are present in their guts. Even if they are healthy, and therefore it is important not to wash them before cooking.
“The USDA’s advice not to wash raw birds is relatively new,” said Mindy Brashears. A food security officer at the US Department of Agriculture (USDA), “and it may not have been understood why it is going against the entrenched belief of washing things, ” he concluded.
Finally, it should be noted that there are other ways to transmit or spread the bacteria present in turkeys. Either by defrosting or cooking them, so the recommendations are:
When Defrosting Turkey Meat
Instead of leaving the poultry meat outdoors to defrost. It is best to perform the procedure in the refrigerator, in cold water or a microwave. Otherwise, the germs multiply in the parts that are thawed first.
When Cooking Turkey Meat
If the food is relatively raw, there is a possibility of contracting any of the above-mentioned infections. The USDA recommends using a thermometer to verify that the thickest and deepest parts of the turkey are fully cooked.
They also recommend refrigerating leftovers two hours after use. Because even after cooking there is a risk of infection.
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