It's worth getting tired of the chicken.

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Many readers are interested in the following content: need to wash chicken? We are pleased to report that our manufacturer has already done a study of contemporary research on the subject you are interested in. We will provide you with a detailed answer based on the latest medical reports, advanced research papers and sample surveys. Find out more.

WYMWYJąTKOWYM program Zetniemyrzeczywistośćz legend. ośmiorodomowych kucharzybędziegotowalo zjulą, symbolic cooking program.

Need to wash chicken for cooking?

For many family chefs, it is almost a kind of muscle memory. Remove the raw chicken from the package and wash it under water. This step is included in almost every old chicken recipe in cookbooks, magazines, and online sources and can even compete with “preheating the oven.”

But, really, should you wash Your chicken? And how did we actually come up with this omnipresent instruction?

The answer to the first question is much easier than the second. All municipalities say…” not wash says Bill Mahler, managing partner of the Food Protection Law Firm. This is shifting litigation over the past 30 years by the Food Tolerable Disease. The risk of washing chicken is that you are risking significant bacteria – Salmonella and Campylobacter, two of the most important causes of bacterial disease transmitted by food – perhaps spreading through the kitchen, clothes, and eventually the entire house.

And what is the payment for all this risk? There is none. The only way to eradicate the pathogenic little organism in poultry is to produce it altogether.

These are the basic standards of Food Processing 101 as recommended by the Centers for Disease Control and Prevention (CDC). Beyond that, in a quantity of reports from 2019 from the USDA, a number of studies have recommended how widespread washing chickens has become. Of the members of the control group, 39% washed their chickens for preparation. Of this group, 30% thought they removed blood or mucus, and 19% said they did so because a family member arranged it. it was because their family had arranged it.

How did this number of people come up with the idea of washing the chicken? to wash Do you have to wash or scrub the chickens in the sink before preparing dinner?

Part of the credit for the fame of the idea probably lies with the grande dame of American recipes, Julia Child, who mastered the art of French cooking from 1961, and on page 236 of a highly authoritative book, she writes: “The best way to make a good French dish is to make it a little more tender, a little less dry, a little less dry, a little less dry, a little less dry. Then dry or prepare them before you keep them – elementary to stay on the harmless side.”

Later, she updated her recommendations and wrote the following to readers who read The Road to Cooking with Harmful Bacteria in their own cookbook, from 1989 to wash Raw Chicken Poultry: “Unpack the chicken in the sink, walk the passion water outward and outward, wash the entrails. Dry it with a clean cardboard towel, place it on a cutting board and let it work.”

What is not explained. But if the water is not hot enough to make the whole chicken, this treatment has not been tested.

Jacques Pepin knows that when Julia & amp; Jacques, who is on his own PBS cooking program, explains that children wash chicken in hot water to reduce the risk of salmonella. Pepin chats about the fact that he does not wash He has the chicken with the correct statement that “if the bacteria are still alive, they deserve to live if they have been out of the oven at 400 degrees in the direction of an hour or so”.

The child’s instructions were at least intended – salmonella is considered a major cause of illness transmitted by food, including deadly diseases. About 1.3 million Yanks get sick annually, and Campylobacter makes 1.5 million people sick. According to Mahler’s text, what is prevented is accident. For example, when the Food Safety and Inspection Service (FSIS) announced in 1994 that E. coli was considered a fake in ground beef, the sale of any kind of paid product positive for the bacteria was banned and gastrointestinal illnesses were reduced to almost zero. Conversely, consumer groups and lawyers have sought food protection services to be known for salmonella for decades, to no avail. In addition, the South American Public Health Association (APHA) has been calling for the USDA to apply labels to poultry products since the 1960s. The industry resisted because she thought this would hinder sales; Aphav. at the end of the Butz case, USDA secretary Earl Butz caved in because of industry pressure and decided it was one of its it was In fact, the buyer’s responsibility for the harmless management of poultry to reduce the risk of salmonella. Since then, this position has not changed.

‘Companies have the opportunity to knowingly sell tainted products. And so do they,” says Mahler. So my advice to everyone who deals with poultry is to put yourself out there with the fact that you are aware that it is infected. Because it probably is.”

So how do you deal with infected poultry? It is much easier than it looks. Throw your own chicken wrap on the weeds and try to come in contact with as little wet chicken as possible on each aircraft. Cover your hands because it is more difficult to disinfect them, and you are more likely to infect other planes. Marler likes to use a pair of tongs on the hands when this is probably the case – for example, when transferring chicken from a package to a bowl. Upon touching wet chicken, it is advisable to wash hands under hot soapy water for 30 seconds. Sing “Twinkle, Twinkle, Little Star” to convince them. It is not a fad, but one needs to think more about it.

And whatever you do, do not wipe your hands on your pants, apron, or clean kitchen towels. That’s a bacteria-happy environment,” Mahler says.

It’s worth getting tired of the chicken.

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