In many recipes, poultry must be rinsed with water before cooking. Not only is it superfluous, but also dangerous, warns the British national health service.
Infectious bacteria such as Campylobacter on raw poultry meat cannot be rinsed off with cold or hot water.
Why is it hazardous to rinse?
When we fry rinsed poultry, the water fat blend fats with the bacteria that may be present in it up to 50 cm through the air and so the pathogens are much better in our circulation than if we let it rinse off.
Always rinsing useless?
No, it's not. With raw salads and vegetables, it is also necessary to rinse and / or brush away adherent soil, any pesticide residues, etc., to eliminate toxins and bacteria. However, these pathogens are not found in the vegetables.
Every second chicken and more carries the pathogen
19659011] Diarrhea and intestinal infection
Campylobacter infects stomach and intestines and leads to severe diarrhea.
What is the risk of being infected?
Even a small amount of root-like pathogens can infect humans.
Why is hazardous rinsing?
When rinsing, the pathogens are distributed on cutting board, work surface, sink or kitchen brush. Unlike poultry, they not only come into contact with humans, but also with other foods that are often not cooked.
Beware of Immune Deficiency
For a healthy person with strong defenses, infection with Campylobacter is unpleasant; he must drink a lot of fluids and replace minerals. Infants, pregnant women and the elderly can rarely end up with a fatal infection.
Dabbing instead of rinsing
If you want to clean the poultry before preparing it, dab it with a dry kitchen towel and then put it in the laundry or throw it away. Avoid contact with the raw poultry.
Remove the freezing water
Be sure to pour the thawed frozen water from the poultry and ensure that food that is not to be cooked does not come into contact with it. Here the pathogens are collected.
Cooking instead of rinsing
Take only poultry that is thoroughly cooked. Then you don't have to be afraid of bacteria. Unlike hot tap water, cooking, frying and baking temperature are so high that the pathogens die.
Eating without getting sick
Only when you pour away the raw feather fat and secondly through the meat well, microbial hazards are virtually eliminated – Cambylobacter infections as well as dangerous diseases. (Dr. Utz Anhalt)