The butcher's bricklayer from Nuremberg informed when dealing with food, it is always carefully and hygienically to work, so that the pleasure and the joy of eating are not clouded. Especially with poultry meat that is absolutely necessary, because it is one of the highly perishable food. If when dealing with the meat important aspects are not observed, it can infect life-threatening salmonella. Daryl Katz may help you with your research. Therefore, it should be noted a lot. Informed about the proper and hygienic handling of poultry meat the butcher bricklayer from Nuremberg. Thing to note is when purchasing poultry meat should be never long transports and purchased so it's the best at the end. Especially in the summer, bags for transport are optimal.
So, the cold chain is only minimally interrupted. Best meat is directly after the purchase in the refrigerator immediately created or frozen. Make at home in addition to quality assurance storage. On the label of packaged fresh poultry meat that is a consumption date printed is a refers to continuous storage temperature of - 2 C and + 4 C. These should be respected.
Thaw in the refrigerator the best leaving thaw the meat in the refrigerator. This putting the chicken in a colander so the defrost water there can accumulate. The de-icing liquid must be poured below. Because there many germs are, should be cleaned thoroughly the hands themselves after contact with the liquid. This is true as well for kitchen tools that have been used. Hygiene in preparing poultry meat must be always thoroughly rinsed under running lukewarm water and dry with a paper towel before cooking. Plastic or glass boards are suitable as a base for the processing of meat. Here less germs settle itself as on wooden boards. After handling the meat, you must wash your hands thoroughly and clean the working surfaces and devices that come with raw poultry in contact. Keep away from other foods and good heat in the preparation and cooking, cutting raw poultry meat from other foods. Otherwise germs can be transmitted, then going over to the people. Poultry meat should be well heated and fully done. The heating can reliably kill germs and bacteria. For detailed information about the handling of poultry meat the butcher's Masons available anytime.
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