The problem of rotten meat appears more and more frequently. More information about washing rotten meat before preparing it for sale again is not surprising. How can I protect myself from eating fresh meat, E. Coli bacteria and salmonella? There are methods to check if meat is fit for consumption.

How to spot rotten meat

  • sticky surface;
  • musty, sweet smell;
  • when it has a greenish coating;
  • different color than fresh.

rotten meat changes color

Rule of thumb: spoiled meat is darker in color than fresh meat.

  • Poultry (chicken, turkey) - turns gray-yellow;
  • Beef and game - they turn brownish;
  • Pork turns dark pink.

If the meat becomes gray, it is in contact with the air for a long time. If we have doubts - ask the seller to show the meat up close. In many refrigerated counters, the light is arranged in such a way that any meat, regardless of its freshness, will look appetizing.

Important

Salmonella and E. Coli bacteria don't die in the freezer.

Do I have to give up the bloody steaks?

When meat goes bad, chemical processes take place in it, which result in the release of toxins, so in many cases eating spoiled meat can result in food poisoning. If we suspect that the meat is beginning to spoil, throw it away immediately. Let's disinfect containers and knives that have come into contact with spoiled meat. Pathogenic bacteria may appear on meat that has been poorly handled or not hygienically maintained during slaughter. Bacteria usually accumulate mainly on the surface of meat, so if you like bloody steaks, you don't have to give them up forever. For such dishes, choose meat from a trusted supplier and brown it well on both sides and on the edges.

The surface of fresh meat is damp and dull. The piece selected should be bouncy but not very soft. The meat should not lie in its own juice, because it becomes swollen, and during frying it will shrink a lot.

Where to buy meat

In the shop where we buy meat, there should be clean - cleaned counters, clean aprons of sellers. Pay attention to whether poultry is separate from other types of meat. This will prevent carryoversalmonella. Portioning and weighing must be done with gloves. In the store, he may ask about the meat supplier - if we get an answer, there is a high probability that the quality standards are met. You should not buy meat from stands that are not prepared for it, e.g. in bazaars.

Category:

What do you eat