Wash the meat under the tap
According to a survey of Brazilian experts, most people make mistakes when washing meat.
Many people think that if you wash the chicken under the sink in the sink, the thin layer of grease on the chicken will come off the meat will be very clean.
But in terms of hygiene, this habit can be harmful. The biggest problem with this is that when the water from the faucet falls on the chicken, the droplets can spread around the sink. For example, imagine that there are plates, pots or cloths near the sink, where splashes of water from the meat can fall on these objects. Thus, the bacteria on the chicken meat can get on the cleaned dishes.
After some time, if you put something in your mouth with an apparently washed spoon, the invisible bacteria and other germs on the spoon can enter your stomach. The most ideal way to dispose of microorganisms is to cook the meat.
Professor Pinto explains that chicken meat has some bacteria on it and the best way to get rid of these bacteria is to cook the meat.
That’s why experts say there’s no need to wash chicken before seasoning it or putting it in the pot (or oven). But if you are not satisfied without washing the meat, then wash it very carefully so that the splash of water does not fall on other utensils etc. lying nearby.
Another thing to keep in mind while cooking meat or egg curry is that the temperature should be at least 70 degrees Celsius. This ensures that most of the bacteria found in meat and eggs are killed at this temperature.
It can also be beneficial to use a cooking thermometer to make sure the meat is cooked through.
Wash vegetables, fruits only under tap
Eating fruits and vegetables eaten raw (tomatoes, cucumbers, apples, etc.) is sufficient simply with water.
Although this surface washing of fruits and vegetables washes away most of the germs, it does not get rid of the tiny, invisible germs or microorganisms that may be clinging to the fruits and vegetables.
For this, experts advise that you soak raw vegetables and fruits in sodium hypochlorite water for 15 minutes. Then rinse them under the tap, and dry them with a cloth or tissue before storing them in the fridge or basket.
According to Professor Pinto, ‘add a spoonful of hypochlorite to every liter of water.’
You can buy sodium hypochlorite at any supermarket or drug store. If sodium hypochlorite is not available, you can also use ordinary bleach.
One caveat is to read the labels on these products carefully and not use anything that does not contain sodium hypochlorite to sterilize vegetables. For instance, dye can in some cases contain synthetic compounds, for example, chlorine, which can be harmful.
Remember that you cannot use sodium hypochlorite etc. after peeling the vegetables and fruits. Germs on potatoes etc. die during cooking.
It would be an absolutely pointless move to have your food sterile but your hands dirty. In this case, germs on your fingers and nails can ‘jump’ into your food. Experts call this process cross-contamination.
That’s why it’s important to wash your hands with soap before starting a recipe, or even just picking an apple from the fruit basket and eating it.
If away from the sink, use an alcohol gel.
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