Washing meat???

[cosmiclobster]

I always wash steaks in cold water before cooking them. The butcher shop uses a saw to slice through the bone and meat, leaving particles of bone along the way. Often times the side of the meat that is face down in the package is not cleaned, they always put the pretty, clean side face up to entice you to buy.

136507[/snapback]

I rinse meat off before I cook it. As Johnxiaoying stated, I also usually find the exposed side is all nice looking and the bottom side is coated with debris. A few scrapes with a knife to clean it then trim of the excess fat and then rinse it all off. A paper towel dries it then it gets seasoned and either put in a plastic bag for the seasonings to soak in or it gets cooked.

[awch]

My fiance always washes meat too. Though according to my cookbook, it's not necessary to wash chicken first. Other kinds of meats you can and maybe should.

[frank1538]

Dan, I'm starting to lose my appetite. I also heard that saliva causes cancer, but only if swallowed in small quantities.

[nygatl15]

My fiance always washes meat too. Though according to my cookbook, it's not necessary to wash chicken first. Other kinds of meats you can and maybe should.

136704[/snapback]

I think Chicken is the one you should wash more. it has the highest incident of salmanila(wrong spelling)

[tonado]

Dan is right about non-washing.

------------------------------------------------

http://www.emaxhealth.com/75/1340.html

 

Does Washing Food Promote Food Safety?

Posted by:

FSIS

on 02-06-2005.

 

"Refrigerate any fresh cut items such as salad or fruit for best quality and food safety. Call USDA for food safety additional information."

 

Historically, we equate washing to cleanliness. We wash clothes, linens, cars, dishes, and ourselves. So, it is logical that many people believe meat and poultry can be made cleaner and safer by washing it. Is this true? Does washing meat, poultry, eggs, fruits, and vegetables make them safer to eat?

 

Review of studies from several universities related to washing meat and poultry indicate that there is no benefit. In fact, washing can allow bacteria on meat and poultry to spread to other ready-to-eat foods. But always remember, bacteria that is present on the surface of the meat or poultry will be destroyed by cooking to a temperature of 160 єF.

 

Cross-Contamination

 

Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

 

Hand washing after handling raw meat or poultry or its packaging is a necessity because anything you touch afterwards could become contaminated. In other words, you could become ill by picking up a piece of fruit and eating it after handling raw meat or poultry. Practice good hand washing before and after handling raw foods as well as when using the bathroom, changing diapers, tending to a sick person, blowing your nose, sneezing and coughing, and after petting animals.

 

It is important to prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water. If desired, you may sanitize with a solution of one teaspoon of liquid chlorine bleach per quart of water.

 

Packaging materials from raw meat or poultry also can cause cross-contamination. Never reuse them with other food items. These and other disposable packaging materials, such as foam meat trays, egg cartons, or plastic wraps, should be discarded.

 

Washing or Soaking Meat and Poultry

 

Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Some consumers think they are removing bacteria from the meat and making it safer; however, any bacteria present on the surface is destroyed by cooking it to a temperature of 160 єF.

 

Callers to the USDA Meat and Poultry Hotline sometimes ask about soaking poultry in salt water. This is a personal preference and serves no purpose for food safety. If you choose to do this, however, preventing cross-contamination when soaking and removing the poultry from the water is essential.

 

Sometimes consumers wash or soak ham, bacon, or salt pork because they think it reduces the sodium or salt enough to allow these products to be eaten on a sodium-restricted diet. However, very little salt is removed by washing, rinsing, or soaking a meat product and is not recommended.

 

Washing Eggs

 

Do not wash eggs before storing or using them. Washing is a routine part of commercial egg processing and the eggs do not need to be washed again. Federal regulations outline procedures and cleansers that may be used. "Bloom", the natural coating on just-laid eggs that helps prevent bacteria from permeating the shell, is removed by the washing process and is replaced by a light coating of edible mineral oil which restores protection. Extra handling of the eggs, such as washing, could increase the risk of cross-contamination, especially if the shell becomes cracked.

 

Washing Produce

 

Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush. Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce.

 

When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.

 

For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.

[tonado]

http://www.ces.ncsu.edu/wake/fce/nutrition/nutritionquiz.htm

[Dan R]

That about covers it Tony. As for salmonella on Chicken it is much more common on vegetables. Most chicken in the U.S. is almost salmonella free processed at USDA inspected facilities. Recontamination is the main problem at markets and home. I would recommend buying chicken packaged with the mark of inspection.

 

Frank the air will get you first.

[tonado]

That about covers it Tony. As for salmonella on Chicken it is much more common on vegetables. Most chicken in the U.S. is almost salmonella free processed at USDA inspected facilities. Recontamination is the main problem at markets and home. I would recommend buying chicken packaged with the mark of inspection.

 

Frank the air will get you first.

136867[/snapback]

We only buy live chickens and they need to be washed with salt to get rid of the odors.

[Dan R]

So you mean you keep Kosher? Salting is part of Kosher preparation. It does kill the bacteria is done thoroughly. I recommend using a bleach and water solution in a spray bottle on boards, counters etc after rinsing.

[nygatl15]

http://www.ces.ncsu.edu/wake/fce/nutrition/nutritionquiz.htm

136864[/snapback]

Cool Dude! I'll probably still rinse my food off, but a lot of good useful information nervertherless.

[david_dawei]

http://www.ces.ncsu.edu/wake/fce/nutrition/nutritionquiz.htm

136864[/snapback]

In this question, is this true for RAW and COOKED ?

 

 

Question: Is it safe to allow foods such as meat, poultry, fish, eggs and dairy foods at room temperature for longer than two hours? Yes or No

 

Answer:

 

No. Meat, poultry, fish, eggs and dairy foods all are potentially hazardous foods --- and should not be at room temperature for more than two hours. Remember, just one bacterium can grow to over 2 million bacterium in seven hours!

[Dan R]

Yes but supermarkets use 1 million total plate count as the purchase spec. That will go to 2 million easily on your way home in the car. Our wholesale customers supplying restaurants require less than 50,000. I set 10,000 as our maximum in production. Our normal test comes out at less than 100. Salmonella tests have not been over 5. USDA says illness can come from 25 salmonella.

 

Keeping meat dry and not out of a 40 degree refrigerator more than an hour before cooking is the best thing you can do to keep it safe.

 

Most food poisoning comes from an unsanitary kitchen not the meat. Wash hands and tools before preparation of food and between handling different foods with an antibacterial soap. Wipe all food contact surfaces with bleach before and after use. Use seperate knives for cutting things to be eaten raw (salad, sushi, etc) and those to be cooked.

 

Everyone should keep a spray bottle of water with bleach on the counter for sanitizing boards, counters, knives, etc.

[Dan R]

Some interesting tools on food health

 

http://www.ers.usda.gov/Data/Foodborneillness/

 

http://www.cfsan.fda.gov/~mow/intro.html

[Robert S.]

Wow Dan I will have to read this over again this is such good information.

 

Orrin I'm with you on the grrrrrrrr against getting beef wet before cooking it. I can't tell you exactly why it is wrong but I just know it is. If somebody knows a serious butcher maybe we can find out. I've never seen anybody wash beef.

[hakkamike]

I wash my meat.