When cooking raw meat, chicken and fish, it is important to do it the right way so as not to risk getting sick. Even so, there is a common mistake that many people make.
Marie-Louise Danielsson Thamprofessor of food hygiene, tells i News morning about the mistake that many people make when cooking chicken and how to do it instead.
Photo: Fredrik Sandberg/TT So you should NOT cook chicken
Many people know that chicken must be cooked through before you can eat it. Otherwise, you risk ingesting salmonella bacteria. But there is also another big mistake that many people make. Marie-Louise Danielsson Tham tells us that many people make the mistake of cutting chicken on wooden cutting boards.
– 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.
Campylobacter is a bacterium found in several different animals, including birds and pigs, which can cause stomach and intestinal problems in humans.
– They don’t die when you rinse it off under warm water.
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How to cook chicken the right way
In order for bacteria not to take hold of the cutting board, it is important that it is washed in a dishwasher at at least 60 degrees for at least 30 minutes, says the professor. But since wooden cutting boards are ruined if they are machine cleaned, there is a better alternative.
– On the other hand, a plastic cutting board can be put in the dishwasher. There you keep 60 degrees, for at least half an hour. Then the campylobacters die. People who don’t like my plastic cutting boards say there are little grooves in these. Yes, there are small marks from the knife in the plastic cutting board. But they manage to reach 60 degrees for 30 minutes in the dishwasher. Then the campylobacters that have slipped into these crevices also die.
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