It is an agitated debate on social networks that we systematically find in each kitchen video that involves chicken. Wing, thigh, network … Should you wash your chicken?
Everyone has their own advice to “clean” white meat directly from their tray and plastic film. Some are content to pass the pieces under a water network. But others adopt more aggressive and dangerous methods.
“We must avoid this step,” Cut with BFMTV.com Marianne Chemaly, head of the Hygiene and Quality Unit of Poultry and Pork Products in the Plopuation Laboratory in Anses.
The expert remembers in the preamble of the reasons why raw chicken meat raises risks. The animal carries a bacterium, the Campylobacter. “The first cause of food toxy infection (Campylobacteriose) in France and Europe,” explains food security specialist.
This bacterium is found in the chicken chain after its killing and, therefore, in everything that will come into contact with the meat, such as the knife and the cutting table. “When washing your chicken, you run the risk of spreading bacteria that are present on the surface of the product,” he explains.
Dishwasher and whitening
Exit, therefore, the passage under a water network. But other options, all more eccentric than the previous ones, are also shared on the Internet, sometimes with mockery, often with seriousness and without consciousness of the dangers.
It is, for example, the idea of this French Internet user who sprayed his yellow -flavored yellow washing fluid network, before rubbing it generously with a sponge, to make foam as much as possible:
Another idea comes from the United States. In the following video, a cook tries to clean his “stinky” chicken (sic) with a large bleach bath:
When reading these ideas, Anses Marianne Chemaly’s expert is somewhat perplexed. “It’s absurd,” she says. “We do not use chemicals to wash raw meat. If that eliminates Campylobactters, there may be leftover chemical waste that can be so dangerous. It should avoid.”
The side effects related to this doubtful practice have also been informed to the French anti -Poison centers.
“Respect hygiene practices well in the kitchen”
Neither water, neither bleach, nor liquid to wash dishes. It can be tolerated with lemon and/or vinegar marinates, for problems mainly to taste, or to eliminate odors that can bother before cooking. However, a practice that really is nothing necessary.
“The necessary thing is to respect hygiene practices in the kitchen,” explains Marianne Chemaly.
Be sure to work on a clean surface, with clean utensils, wash your hands, then wash everything in contact with raw chicken after cooking it.
Another crucial step, the good cooking of the meat: the temperature of the heart must exceed 70 ° C to eliminate all problematic pathogens. Once cooked, it must be kept in the refrigerator if it is not consumed. Respect for the cold chain also necessary from beginning to end. “A safe path must be followed from the breeder to the plate, with measurements at each stage to limit the spread of bacteria,” alerts the scientist.
Source: BFM TV
