If you thoroughly wash raw meat, believing that in this way you get rid of dangerous bacteria, we hasten to upset you - in fact, everything is completely different. You won’t get rid of bacteria like that, but you’ll smash them all over the kitchen. This process is called cross-contamination , and there is nothing good in it - the bacteria that are in the meat juice can get on the dishes, table and food. In general, cooking runs the risk of food poisoning. That is why the US Centers for Disease Control and Prevention do not recommend washing poultry, beef, pork, lamb, veal before cooking.
Don’t be upset: as a result of heat treatment (roasting, frying, grilling) the bacteria will die anyway. As for the temperature to which you need to heat the meat during cooking, the American and British recommendations vary. Some say about 62.8 ° C, others - about 75 ° C. WHO, in principle, suggests bringing everything to a temperature of at least 70 ° C (there are special thermometers that will help track this matter).
If you need to defrost meat (or fish - this is unprincipled) before cooking, this must also be done correctly. The medical journalist Daria Sargsyan, in her book "Killer Wallpaper, Poisonous Water and Seducing Chair", gives three safe ways: ) Then you can keep thawed foods in the refrigerator for a day or two, red meat for three to five days.
However, it is not necessary to wait for the food to dry, you can cook it right this way - in frozen form.
It just takes a little longer to cook.