COOKING chicken seems like a relatively simple task – but there are many things which could go wrong resulting in a serious tummy ache.
According to the World Health Organisation, there are five key things safer food.
The most important step starts before cooking – with the current pandemic, it's crucial you wash your hands prior to handling food.
Just as vital is also ensuring all the cooking and cutting surfaces have been sanitized.
''These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards and the slightest contact can transfer them to food and cause foodborne diseases.''
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When it comes to meat, the organisation also points out you must separate raw meat from cooked meat.
''Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms which may be transferred onto other foods during food preparation and storage.''
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Once ready to cook, do so thoroughly, as ''proper cooking kills almost all dangerous microorganisms''.
''For meat and poultry, make sure that the juices are clear, not pink.''
Ideally, the WHO adds, you should also use a thermometer.
What about if you don't finish your meal in one sitting?
Is it safe to leave it out in the kitchen?
No – ''Microorganisms can multiply very quickly if food is stored at room temperature.
All cooked food should be promptly refrigerated at a temperature below 5°C.
''By holding at temperatures below 5°C, the growth of microorganisms is slowed down or stopped.''
But keep in mind that some organisms still grow below the 5°Cmark.
Make sure to follow these steps, as ''knowledge=prevention''.
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