Monday, 6 May 2013
bacteria in Poultry
In England we eat lot's of chicken, Turkey and duck. one can both get fresh and frozen poultry and in whole and in small pieces.
There are bacteria in poultry. Both on the surface and inside. There may be bacteria in poultry, including when they are being slaughtered, and when the feathers are removed. It can be both spoilage bacteria and pathogenic bacteria, such as campylobacter and salmonella.
Therefore, poultry, like meat, stored below 5 degrees in the refrigerator or freezer. So can the bacteria do not grow.
Wash or change your cutting board and knife
When you cook with poultry, you should always make sure to keep it raw meat separated from food that is finished and ready to eat. The shift also cutting board and knife just after it has been used for raw fish.
You must also remember to throw it plastic or Hill, the poultry has been wrapped in, in the trash immediately. If you put it on the kitchen table, you can spread the bacteria.
Poultry must be cooked
The meat is done when the meat is no longer pink inside.