Cooking chicken is not always the easiest and regardless of the season, there is a risk of getting sick if it is not cooked well enough. But in the summer and late summer, it is especially important to review how you handle raw chicken and how you cook chicken and minced chicken. This is because the amount of bacteria increases and spreads more easily when it is warm.
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Common mistake
Nyheter24 has previously written about common mistakes that many people make when cooking chicken – namely using a wooden cutting board.
– You must never cut chicken on a wooden cutting board. Because when you cut chicken, meat juice also comes out. There are always some cracks on wooden cutting boards. Then the meat juices run down the cracks with campylobacter, have Marie-Louise Danielsson Thamprofessor of food hygiene said in Nyhetsmorgon.
Another mistake many people make is not washing the cutting boards in hot enough water to kill the bacteria. Then it is simply better to use a plastic cutting board that can withstand cleaning at 60 degrees in a dishwasher, than to use a wooden cutting board that is washed by hand.
– They don’t die when you rinse it off under warm water.
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Campylobacter are bacteria found in birds and pigs, among other things, which can cause stomach and intestinal problems in humans. Photo: Marcio Jose SanchezImportant to keep in mind
The Swedish Food Agency lists some things you should think about and do to avoid getting sick.
It is always important to wash your hands both before you start cooking and immediately after handling chicken. Likewise, use clean utensils such as knives and cutting boards.
The sink, or work surface, should be kept clean and don’t forget to thoroughly wash knives and cutting boards and other utensils after cutting chicken.
If you follow these simple tips, you will prevent the bacteria from spreading from one food to another via your hands, utensils or work surfaces.
Also – chicken should always be cooked through because then the bacteria that may be in it will die.
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