How to Prepare Chicken Without the Risk of Salmonella
In recent times, the risks of Salmonella, especially from cooking chicken, have been discussed so much on TV that you would expect incidences of infection to have reduced significantly. Sadly this is not the case. For people who eat chicken regularly, the perils of getting sick or heaven forbid, dying are still there, and hospitals still treat thousands of victims every year.
Better understanding of Salmonella will help cooks eliminate the dangers and avoid illness or worse.
So what is Salmonella? It is a type of food poisoning caused by a bacterium that lives in human beings, birds and other animals. If you are infected with salmonella, the symptoms include fever, diarrhoea, being physically sick (ie regurgitating) and severe stomach cramp. These symptoms can begin within 12 hours after eating the problem food and can last along as 3 days. Normally, people make a full recovery after a few days rest, but sometimes, it can take a nasty turn, requiring hospital care and in some cases, can lead to death.
Beating Salmonella
The advice given to those who are cooking with chicken is :
* Clean your hands AND the chicken before before cooking. Salmonella can be present on your hands and also on the hands of anyone else how has touched the chicken. Cleaning thoroughly reduces the risks.
* Keep raw chicken away from anything on the kitchen counter. When preparing a chicken meal, cross contamination is a major danger. To reduce the danger, do not use the… Continue reading
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