Properly handle poultry
Frozen poultry should therefore be thawed as slowly as possible, preferably in the refrigerator at four degrees Celsius, recommends the food TÜV Vitacert. Important: remove the packaging and place the poultry on a grid or kitchen sieve! The Auftauflüssigkeit throw away in any case, because there like to excite the dangerous pathogens. The cardinal mistake therefore: put frozen poultry in a bowl in the evening in the warm kitchen and thaw in your own juice.
During thawing, contact should be avoided by covering it with other foods. This is especially important for products that are eaten raw or not heated much, such as salad, vegetables or fruit. Pleasant side effect of covering: the skin of the poultry does not dry out. And do not forget: Thoroughly wash kitchen utensils and hands before further use!
If the body is flexible, the legs are flexible and the body cavity is free of ice crystals, the meat is completely thawed. Afterwards, it is important to wash the poultry thoroughly before starting the preparation. A core temperature of 70 to 80 degrees is at least necessary, so that any remaining Salmonella die off.
After eating, leftover food should be quickly cooled and stored in the refrigerator, according to TÜV Vitacert experts.
During thawing, contact should be avoided by covering it with other foods. This is especially important for products that are eaten raw or not heated much, such as salad, vegetables or fruit. Pleasant side effect of covering: the skin of the poultry does not dry out. And do not forget: Thoroughly wash kitchen utensils and hands before further use!
If the body is flexible, the legs are flexible and the body cavity is free of ice crystals, the meat is completely thawed. Afterwards, it is important to wash the poultry thoroughly before starting the preparation. A core temperature of 70 to 80 degrees is at least necessary, so that any remaining Salmonella die off.
After eating, leftover food should be quickly cooled and stored in the refrigerator, according to TÜV Vitacert experts.
Source: Munich [TÜV - Southern Germany]
