Do you wash the meat before cooking? You are making a mistake. It turns out that you can hurt yourself a lot this way. We decided to analyze the reports of journalists from with an expert, the director of the Provincial Sanitary and Epidemiological Station in Lublin, Irmina Nikiel.

Do you wash your chicken before cooking?

Washing chicken meat before putting it into the pot is a common practice, not only in Poland. We put poultry under running water, because we are convinced that this way we will wash out pathogens present on the meat from it. Nothing could be more wrong.

The website decided to take a look at the matter. Journalists decided to conduct a survey among their readers. They asked them to rinse the meat before cooking. It turned out that 36 percent do so. survey participants, 64 percent I do not wash the meat .

Journalists went one step further and decided to ask for the opinion of the spokesman of the US Department of Agriculture, Marianne H. Gravely, prof. Kelly Reynolds from the University of Arizona and a chef at a restaurant in New York. Everyone said that the meat should not be washed before cooking.

The threat of Salmonella

We also decided to investigate the matter. It has been found that washing poultry before heat treatment increases the risk of bacteria spreading .

- Sometimes poultry are infected with the Salmonella bacterium, usually Salmonella enteritidis. If we put such meat in the sink with cutlery, plates or anything else next to it, these bacteria will transfer to these products. We should then steam them at a temperature of 67-70 degrees Celsius for 3 minutes to avoid further spreading - says Irmina Nikiel, director of the Provincial Sanitary and Epidemiological Station in Lublin.

- I'll say more. Imagine that we wash infected meat in a sink, and then put, for example, lettuce in the sink. Food poisoning ready. So not washing the poultry is less of a risk than washing , he concludes.

Why? Salmonella dies at about 70 degrees Celsius. So if we cook, stew or fry meat, let's do it very carefully.

It is not always possible to recognize bacteria at the stage of breeding, slaughter or packaging. The presence of the pathogen is not indicated by an unpleasant odor, as is the case with putrefying bacteria. The only way to avoid it is to prepare the dish safely.