6 mistakes when cooking meat makes you pick up the disease

To protect the health of the whole family, people should not leave the meat too long in the refrigerator before using it or defrost the uncooked meat at room temperature.

Meat is a popular source of food for every family, but in the process of preserving and processing if not done properly, it is easy to adversely affect health. Here are 6 mistakes when cooking meat that people need to avoid to avoid getting sick on them.

1. Freezing for too long

Today, many families often have the habit of buying a large amount of meat and storing it in the freezer and using it gradually for convenience, but this is completely unscientific at all. Frozen food for a long time not only loses nutrients and frozen food for a long time, there are also many potential health risks .

Even in low-temperature environments, there are still many bacteria and harmful elements that enter our food. Some bacteria also break down food if you leave it in the refrigerator for too long. Therefore, many cases of food poisoning, abdominal pain, diarrhea, diarrhea, acute diarrhea . have occurred due to eating long-term frozen food.

Today, many families often have the habit of buying a large amount of meat and storing it in the freezer and using it gradually for convenience, but this is completely unscientific at all.(Illustration)

To avoid cases of poisoning caused by eating frozen foods, people should keep in mind when storing them in the refrigerator. Below is the milestone for preserving common meats:

2. Defrost uncooked meat at room temperature

Using frozen food is now very popular among families. However, defrosting the wrong food will cause unhealthy health.

Most people often defrost the meat at room temperature without knowing that this method accidentally causes bacteria to invade. Frozen foods such as meat and fish, when exposed to temperatures from 4 degrees Celsius to 60 degrees Celsius, will easily be rancid. So the US Department of Health and Human Services recommends that it is best to defrost raw meat by putting it in the refrigerator cooler or soaking it in cold water.

The US Department of Health and Human Services recommends that it is best to defrost raw meat by placing it in a refrigerator cooler or in cold water.(Illustration).

3. Use common slices of vegetables and meat

Uncooked meat will leave bacteria on everything it touches, including your cutting board, saucepan and your hands. Therefore, the Food and Quarantine Agency under the US Department of Agriculture recommends that housewives should not use only one cutting board to chop, chop, cut . all the ingredients, cooking section. In particular, people need to use meat and vegetable slices separately.

4. Fry bacon in a pan

Frying bacon in a pan is also one of the mistakes when processing meat can lead to health hazards. Experts have shown that when exposed to high temperature bacon of cooking oil will easily produce carcinogenic toxins.

So, the best way is to cook them in the oven. Place bacon in a baking tray lined with aluminum foil and put in the oven for about 18 minutes. Then, the meat will be yellow and brittle.

Experts have shown that when exposed to high temperature bacon of cooking oil will easily produce carcinogenic toxins.(Illustration).

5. Use a worn wooden cutting board to cut raw meat

Some chefs have warned that the use of wooden cutting boards to remove raw meat, poultry and seafood can be trapped in the grooves of the cutting board. However, according to the US Department of Agriculture, wooden cutting boards are still the best type to chop meat. You can still use it as long as you disinfect the clean cutting board before and after slicing.

6. Use hot water to defrost the meat

Many people lose patience when they have to thaw meat with the refrigerator compartment or use cold water. Instead they think of defrosting by placing them near the stove or soaking in boiling water, but this approach is completely wrong. Because of the high temperature, the surface of the meat forms a hard membrane, affecting the diffusion of temperature in the meat, creating opportunities for germs, bacteria to proliferate, causing the meat to turn away. matter.