Khaberni - The German Federal Institute for Risk Assessment emphasized the necessity of adhering to hygiene rules in the kitchen, especially during the preparation of raw meats, in order to avoid the risks of foodborne infections, such as those caused by "Campylobacter" bacteria.
The German Institute explained that raw meats, particularly poultry, might be contaminated with pathogens such as "Campylobacter" bacteria, noting that these germs cannot be seen or smelled because they do not cause food spoilage.
However, even very small amounts of them can cause intestinal infections, typically accompanied by diarrhea and abdominal pain, and in less common cases may lead to neurological disorders (such as Guillain-Barré syndrome) and arthritis.
Cross-Contamination
To avoid the risks of foodborne infections, it is necessary to store raw meats, especially poultry, completely separate from foods that are eaten without further heating, such as salads, to prevent cross-contamination. Pathogens can be transferred to other foods, for example, through hands, work surfaces, or kitchen utensils used with both raw meats and other foods.
It is also important to use separate dishes and utensils, as dishes for raw meats should never be used for cooked foods.
Hands, work surfaces, and utensils should also be thoroughly cleaned after contact with raw meats, to prevent the transmission of germs from raw meats to other foods.
It is also essential to cook meats well, and their internal temperature should reach at least 70 degrees Celsius for two minutes to kill pathogens.
