Meat and poultry can be delicious when prepared correctly. However, you may suffer various illnesses if you don’t pay attention to the recommended cooking requirements. Beware that meat and poultry can grow bacteria when handled incorrectly. You may be confused with the different meat handling and cooking requirements. It could be safe to consume one type of meat, but this may not be the case for other types to ensure the safety of the foods. Conditions like the pork internal temp and time taken to cook meat differ significantly. It is important to practice safety tips for shopping, cooking, and storing meat and poultry. Learn the following tips for prepare meat ranging from shopping, storage, and preparing meat and poultry.
Meat and poultry handling begins with shopping. Beware that meat and poultry are vulnerable to developing bacteria when mishandled. Therefore, you need to pay attention to the packaging options in the local stores. Packages that are leaking or torn could be unsafe.
Bacteria can grow on the meat and poultry if the seller does not maintain the recommended conditions of packaging. Be sure to check the expiry dates to stay safe from harmful bacteria. Place the raw meat or poultry in a plastic bag to prevent contamination from other foods.
After purchasing meat and poultry, you need to learn the storage conditions for every specific type to keep them safe. The storage requirements for all types of meat and poultry are generally similar. Sometimes the cooking method of the meat may determine the storage conditions.
You need to keep the meat in the plastic package until cooking to prevent contamination. If you need freezing, maintain the standard time required to keep the meat fresh. For fresh poultry, organ meats, fish, and ground meats, you need to freeze for only two days. Other meat like beef, pork, lamb, and veal can freeze for up to 5 days.
The preparation of meat and poultry is what determines taste and safety. You need to pay attention to safety cooking tips depending on the type of meat and the cooking method. Cooking temperature and time are crucial considerations. You also need to pay attention to handling before and after cooking the meat.
You can keep the odds of contamination as low as possible by using separate cutting boards when preparing meat or poultry. Clean and dry the utensils you need to prepare raw meat or when serving. Keep the raw meats from other foods, and always marinate in a covered dish because germs spread easily on meat and poultry.
Be sure to check the temperatures in the center of the meat when cooking using the meat thermometer. Use the internal temperatures chart to understand the recommended amount to cook the meat safely. The hotter internal temperature of the meat is safer to kill all bacteria available.
Poultry will require at least 165 degrees Fahrenheit to cook thoroughly. Undercooking may attract diseases like salmonella. For ground meats, you need to maintain a temperature of 160 degrees Fahrenheit. The temperature is safe to remove bacteria from pork, lamb, and beef. Whole meat should cook through 145 degrees Fahrenheit. Ensure you give more time for the meat to rest before you serve.