By following these tips, your fish or meat will be well cooked from now on (and you won’t get sick)| my guide

cooking and eatingTo make sure the bacteria on fish or meat are dead, it’s important to heat the food well until it’s fully cooked. By using these tips, you can be sure that this will go well and that you will prevent food poisoning.

Meat, chicken, eggs, fish, crustaceans, and shellfish often contain pathogenic bacteria. To kill them, you always have to heat the food well. Check if fish or meat is thoroughly cooked before eating it. If in doubt, cut it out. The inside of the chicken should not be glassy, ​​but white, just like lean fish. A piece of salmon should crumble like flakes. With eggs, make sure the whites and yolks have settled properly,” says Lolkje de Vries, a spokesperson for the Nutrition Center.

There are a number of products that you can eat raw. “Especially cuts of meat that are whole-baked, such as steak, tournedos, entrecote or bavette,” says Henk Groenendijk, food safety coach and quality label manager at Eurofins Bureau de Wit. A monitoring and consulting company specializing in food safety and the prevention of Legionella bacteria. With such cuts of meat, bacteria are only on the outside. If you bake it, both sides receive a blow from 200 to 250 degrees, then everything is dead. The inside is sterile, and there are no bacteria there.”

Are you turning that meat into meatballs or hamburgers? Then eating that rose is considered a risk factor. “Bacteria is now all over the product. You can eat steak rice made with raw steak in a restaurant because it is usually prepared in one minute. The bacteria need 20 minutes to multiply, so it is not a risk factor.”

Steak tartar with french fries. © Getty Images / 500px

Cook the meat well

Proper cooking means that the coldest point in the meat should be at least 75 degrees. Then bacteria such as enterobacteriaceae, enterobacteriaceae, and salmonella will die. “This applies to all meat or fish products whose structure is broken, for example ground beef,” Bammer says.

It’s a different story with eggs, Grunendijk adds. “A fresh egg is sterile on the inside, so you can eat a boiled egg. There is salmonella on the outside. If you keep the eggs at a warm temperature for too long, the yolk can droop and settle inside the egg. For example, salmonella jumps from the outside into the yolk and can You can get infected if you don’t cook it properly. You can also eat raw salmon, tuna, mackerel and sashimi, but it has to be farm fresh.”

Cooling is important

“Heat the meat over medium heat and flip it regularly,” De Vries tips. This way it will cook well, but you also prevent the meat from burning. Burnt meat contains harmful substances. It is better to cut off the black edges. Bake and fry the potatoes until golden and crunchy, not dark brown or with a black edge. This way you get as few wrong materials as possible.”

There is no problem with heating food in the pan or microwave. Instead, be careful when refrigerating the product, Groenendijk warns. “If you reheat a product, it quickly blasts through the danger zone of 20 and 40 degrees, where bacteria multiply rapidly. When re-cooling, it is difficult to extract energy from a product, which means it can remain in this danger zone for a long time. Your product should be below 7 degrees within five hours. We often leave a ready-made pan at 10 a.m. on the stove until the next day, but then it’s been in the danger zone for too long and spoils quickly.”

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