Every raw chicken has salmonella
Raw chicken - stay away from the new trend food
We actually learned that chicken should be treated like a raw egg in the kitchen - and that means one thing above all: careful. The reason for this are germs and bacteria that can be found on it - the best known of them is salmonella. They can lead to poisoning and severe inflammation of the gastrointestinal tract. The frequent, unpleasant consequences: diarrhea, vomiting and fever. In the worst case (sick, weakened people) it can even lead to death. Nevertheless, there are more and more foodies on Instagram who proudly post their pictures - of artfully arranged chicken sashimi.
Raw chicken is already on the menu in the US and Japan
And restaurants in New York and California are already serving the controversial dishes. Her motto is simply to focus on freshness when it comes to meat, as Christian Geiderman, owner and chef of “Ippuku” in Berkeley, told the press several times.
Even in the land of smiles, it has long been customary to eat chicken breasts medium rare, as tartare or sashimi. Nevertheless, experts strongly warn against adopting this trend from the USA and Japan - especially if we prepare it at home, where we only have limited influence and information on the origin and quality of the meat.
Every type of meat can be contaminated with germs
Because one thing is clear: any type of raw meat can be contaminated with germs, but some types are more susceptible than others - and chicken meat is significantly more than, for example, beef. This applies to both the level of the germ load and the frequency with which it occurs. Experts assume that every fourth chicken slaughtered is at least contaminated with salmonella.
Many chicken products in Germany have been shown to be contaminated
The hard facts don't whet the appetite for Torisashi (that's how chicken sashimi is also called): In 2017, at the request of the Greens, the Federal Ministry of Agriculture announced that antibiotic-resistant germs were detected in 208 of 418 chicken samples - i.e. in almost every second test product. And a random sample from the business and consumer magazine “Markt” (WDR, NDR) at the end of last year showed that two out of three frozen chickens from the supermarket are also contaminated with Campylobacter germs. They are classified as even more dangerous than salmonella and can cause nerve damage in addition to bloody diarrhea and fever.
Cold does not protect against germs
It is important to know that the bacteria are resistant to the cold. That's why frozen food is not safe either. Heat alone kills the bacteria - a preparation with a core temperature of at least 75 ° Celsius over a period of 10 minutes is recommended.
Even if it may seem hip and trendy - you should skip this food trend. For me personally, chicken sashimi doesn't look appetizing either. And given the facts, I would clearly advise against eating raw poultry meat. On the contrary: it should be prepared with special care in the kitchen.
You should heed these hygiene measures
- Raw poultry is not shown with a best-before date (BBD) but with a use-by date: the meat should be processed by this date at the latest. This is different from other foods such as dairy products.
- Raw poultry meat should be stored covered in a bowl in the refrigerator so that it does not come into contact with other foods.
- For hygienic reasons, many amateur cooks rinse the meat under running water before preparing it. The British health service NHS (National Health Service) is now warning of this measure, it is even dangerous. Because with the splashing water, the bacteria can only just be spread generously in the kitchen. At least you get into the sink, where vegetables may be washed afterwards.
- It is sufficient to dab the meat with kitchen paper if necessary, then throw the paper away and wash your hands.
- If possible, avoid touching the chicken. Take it out of the box with a fork or tongs, or wear disposable gloves. Otherwise: Wash your hands thoroughly with soap afterwards!
- Knives, chopping boards, plates: whatever comes into contact with the raw poultry meat may also have been contaminated with the germs and transfer them later. For this reason, other foods should not be prepared with the same utensils - at least not without having been thoroughly cleaned under hot water with washing-up liquid. In principle, the following also applies: The cutting boards should have the smoothest possible surface. If they already have deep incisions, germs can settle in the grooves. And also watch out for dish brushes, sponges and cloths - they have to be cleaned with hot water and replaced regularly.
- And, last but not least: Chicken and Co. should always be well cooked and served hot. If you're not sure if it's all through: cut it in a thicker area and see if the meat is white. If it is still pink, it should continue to cook.
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