One of the most common mistakes consumers make in the kitchen is washing meat before cooking. The perception based on the fact that the meat cutting conditions encountered in the past are in primitive conditions that cannot be compared with today's technologies and that the meat comes into contact with materials such as dust, hair and feathers during the slaughter constitutes the basis of meat washing. Stating that consumers use different methods to wash meat, Bonfilet Gastronomy Consultant Dr. İlkay Gök points out that washed meat can lead to bacterial poisoning and illness.
Considering that the meat they buy is not clean enough, consumers prefer to clean the meat with hazardous chemicals such as water, vinegar and lemon juice as well as detergent and soap. However, cross contamination occurs in the washed meat, and the bacteria on the surface of the meat spread to the environment and if the contaminated surfaces are not cleaned, these bacteria cause poisoning and illnesses by passing to humans. Stating that with the high technology used today, cold rooms and detailed hygiene rules applied, the meat is prepared and made ready for consumption with clean, determined features and without breaking the cold chain, Bonfilet Gastronomy Consultant Dr. İlkay Gök warns consumers not to wash meat.
Washing the meat carries the risk of cross contamination!
Recent studies show that people who wash meat to clean the meat are contaminated by 26% with cross-contamination of vegetables near the surface where they wash, and the risk of bacterial food poisoning increases after consuming these vegetables raw in salads. Even if 32% of people do not wash the meat, they do not wash their hands very well after touching the meat, and they contaminate vegetables with cross contamination. Stating that preparing the meat without washing it with the right cooking technique destroys the risk by damaging the bacteria that cause illness, Gök said, “Meat should not be washed in order to reduce the risk of cross contamination. It should not be forgotten that the meat packaged with today's technologies is produced under special conditions and presented to customers as ready for consumption. Carcass meats, which have obtained the qualification to enter the production department of Bonfilet, are taken to the shredding section after physical inspection and laboratory control, and after the production phase, the products are packaged in high hygiene conditions according to the purpose of use and in a way to preserve the freshness of the meat on the first day. In addition, customers can consume with peace of mind as the production stages are organized within the framework of HACCP (Hazard Analysis and Critical Control Point) rules, which ensure the control of adverse conditions that may affect human health and define these points. ''