Why you should not eat raw meat if you are over 40 years old!

 Why you should not eat raw meat!

raw meat

Salmonella, Listeria, Campylobacter, and E. coli can cause food poisoning if they are present in raw meat. When meat is properly prepared, these germs are destroyed.

Many individuals eat raw meat in dishes such as kibbe, carpaccio, and raw liver as part of their diet.

Preparation of these items in a traditional manner lowers the danger.

Reduce the risk:

Generally speaking, eating raw meat is not recommended. Persons with impaired immune systems, children under the age of 5, people over the age of 70, and pregnant women should not eat it.

Only eat raw meat if you are sure it is safe to do so:

Traditionally prepared foods take precautions against foodborne illness because they recognize that raw meat poses a health risk.

The freshness of the meat is important in Lebanon, where chefs choose their lamb and have it slaughtered. Kibbe is then made at home rather than purchased from a store or restaurant.

For raw kibbe and other meat dishes that call for the use of raw meat, the meat must be very fresh.

The best advice is to prepare and traditionally consume raw beef:

Raw meat should only be purchased from a respectable butcher who understands that this is how the meat will be consumed. It should be prepared and consumed as soon as possible following the slaughter.

The temperature can be regulated:

When meat is left out of the refrigerator, bacteria that usually cause food poisoning multiply rapidly. Keep raw meat in the refrigerator until you are ready to cook and serve it.

To preserve raw meat from spoiling:

After purchasing raw meat from the butcher, make sure to put it in the refrigerator as soon as possible. Store your raw meats in an insulated cooler or esky with an ice pack for the drive home, and then put them in the fridge as soon as you get back home. Keep it out of the sun and out of the benchtop heat.

  • To prevent cross-contamination, keep raw meat and poultry away from pre-prepared meals.
  • It's also critical to keep uncooked ready-to-eat foods away from raw meat.
  • Cross-contamination, which can occur while working with any type of raw meat, is reduced as a result.

Make sure juices from raw meat do not come into contact with other foods by washing your hands thoroughly and drying thoroughly before and after handling raw meat and poultry -thoroughly clean all utensils, equipment, and surfaces after preparing raw meat and poultry before contact with other foods -if possible, use a separate cutting board and knife specifically for raw meat

Refrigerate raw meat near the bottom of the container to prevent spillage.

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