How to Handle Raw Meat Safely
American's eat an average of 60 pounds of beef every year. While beef is great when cooked, raw meat often has a variety of bacteria lurking on its surface that can be dangerous to your health if ingested. Escherichia coli, salmonella and staphylococcus aureus don't sound nice-and they're not. So make an effort to handle raw meat safely and protect your family from illness. Does this Spark an idea?
Things You'll Need
- Cutting board
- Refrigerator
- Soap and water
- Liquid chlorine bleach
- Raw meat
Instructions
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Separate raw meat from food that will be eaten uncooked. Keep meat wrapped in plastic or in a sealed container on a low shelf in the refrigerator to stop bacteria-infected juices from dripping on other foods.
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Keep raw meat refrigerated. Bacteria multiply at temperatures above 40 degrees F.
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Designate specific platters, cutting boards and utensils for raw meat only. Harmful bacteria often live on the surface of raw meat, so putting other food on the same surfaces can cause these foods to be contaminated with bacteria.
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4
Wash your hands well before and after handling meat. Lather with warm water and soap for at least 20 seconds.
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5
Clean all work surfaces after contact with raw meat. Use hot, soapy water, or try a mixture of 1 tbsp. of unscented, liquid chlorine bleach dissolved in 1 gallon of water.
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6
Replace your designated raw meat cutting board when it develops cuts and grooves that are difficult to clean.
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Tips & Warnings
At the supermarket, choose your meats last. Raw meat can only stay fresh out of the refrigerator for two hours.
If you defrost meat and then decide not to cook it, don't worry. Meat defrosted in the refrigerator can be refrozen safely.
