Paleontologists – scientists who study fossils – now think that a diet rich in meat protein led to the divergence of human species from our ape ancestors. Whether we actually hunted our prehistoric prey as some maintain or scavenged the rich marrow of bones left by other predators as others claim, the results were the same: Meat made humans what we are today.

Meat of all kinds remains a mainstay of human diets. For example, Americans consume around 185 pounds of meat per person annually, of which about 60 pounds is beef. Australians eat some 240 pounds of meat per person per year, consuming more poultry and much less lamb and mutton than they did 40 years ago. Despite their popularity, beef, poultry, pork and other animal protein sources are also the source of many unhappy food accidents in the kitchen when handled improperly.

Raw meat and poultry often carries a variety of bacteria such as Escherichia coli, more popularly known as E.coli, along with salmonella and staphylococcus aureus. All of these can make people seriously ill, and in some cases even kill them, especially small children and the elderly. That’s why food safety is an essential part of good cooking.

Always defrost frozen chicken, beef, pork, lamb, mutton or other meats in the refrigerator, not on a counter or in a sink. Keeping raw meat and poultry refrigerated stops the growth of bacteria, which multiply rapidly at temperatures above 40 degrees F.

Separate raw meat and poultry in the refrigerator from any food that will be eaten uncooked like fruits and vegetables. Keep raw meat and poultry in a sealed container or tightly wrapped in plastic on a low refrigerator shelf to keep bacteria-tainted juices from dripping on other foods.

Before and after handling raw poultry or raw meat, wash hands well with warm water and soap. Lather for at least 20 seconds (singing the “Happy Birthday” song to oneself is a good timer).

Limit bacterial cross-contamination by keeping a separate set of platters, cutting boards, knives and other utensils only for raw meat. Wash and sanitize this equipment immediately after using them to prepare raw meat. Replace cutting boards when they develop cuts that could harbor bacteria.

Also wash and sanitize the countertop on which they were placed, just in case any blood or juices from the meat or poultry splashed where other foods might be prepared. Again, use hot water and soap to clean the area thoroughly. An alternative disinfectant is a mixture of one tablespoon of liquid chlorine bleach diluted in one gallon of water. Cleaning cloths soaked in diluted chlorine bleach also are available in many areas.

Finally, test the doneness of meat and poultry with a meat thermometer. If no thermometer is available, cut into the meat somewhere in the middle and look carefully at the color of the meat. If it’s too red and bloody, the meat isn’t done. With poultry, wiggle one of the legs and check the juices; if there’s any tinge of red or pink, the bird should cook some more.

In either case, while the meat or poultry is cooking, double-check to make sure that everything used to prepare the bird has been disinfected. An extra swipe with a hot, soapy cloth or diluted bleach could save a family from a nasty case of bacterial infection.

Author Bio: Michelle is an accomplished season article writer with regards to family home meals. The lady actually relishes sharing with us her pointers and great tips on making crock and / or pumpkin soup recipe.

Category: Cooking
Keywords: food safety,safety for kitchen,safety tips for kitchen,safety tips for food,