Handling meat should be done carefully from the stage of buying till the cooking and the storing phase. If not, meat and poultry could become a kingdom of bacteria entering your body and poisoning it.
Start by buying the right meat
Check the expiration date when buying pre-packed meat or always buy your meat from a well-known butcher or shop.
Never buy raw meat when it’s in contact with cooked food of any kind.
Choose the meat with less white spots as it contains less fat.
Avoid processed meats because they contain a lot of fat and salt. Go for the halal choice.
Choosing the right meat is the first step to eat safe meat. Now it’s the storing time:
To store the meat properly, put it in your fridge as soon as you get home in a sealed container at the bottom shelf to separate it from other foods and prevent it from dripping over them.
Remember to always keep raw meat separate from cooked meat, follow any other instructions for the particular meat you bought if there’s any, and don’t consume any kind of meat after its expiration date.
You can only freeze raw meat under the following conditions:
It hasn’t been frozen before
Its expiration date hasn’t passed yet
Defrosting meat should be achieved by putting it in the fridge on the bottom shelf. Keep it covered and distant from other foods. Each 2.5 kg of meat or chicken need 24 hours to defrost.
You can only defrost meat under the following conditions:
Don’t defrost the meat in a flat plate; because when it thaws it produces a lot of liquids full of bacteria.
Don’t defrost the meat in the microwave unless you’re about to cook it and eat it right away.
Don’t freeze the meat twice unless you cooked it intensely after the first frosting.
Don’t let more than 24 hours pass before you cook the meat after defrosting.
Normally, when the meat is cut wholly, the bacteria stay on the surface. However, when the meats have been minced or chopped up, the bacteria penetrates them.
Your meat is properly cooked when:
No juice comes out when you stick a fork into the thickest part
Steam comes when you cut all the way through a part of your meat
No pink traces are found in your meat