Treating raw meat properly is essential for preventing foodborne illness. The most critical aspects involve careful handling and, especially, correct storage to inhibit bacterial growth and avoid cross-contamination.
Based on expert guidelines, here’s how you should treat raw meat, particularly focusing on safe storage practices:
Safe Storage is Key
Never leave raw meat out at room temperature. This creates a prime environment for harmful bacteria to multiply rapidly.
- Always store it in the fridge or freezer. Refrigeration slows down bacterial growth, while freezing stops it.
- Plan meals accordingly and thaw frozen meat safely in the refrigerator, microwave, or cold water (changing the water every 30 minutes).
Preventing Cross-Contamination
Cross-contamination occurs when bacteria from raw meat spread to other foods, surfaces, or utensils. This is a major cause of food poisoning.
- Store raw meat away from any cooked food or food that doesn't get cooked (like raw fruit, vegetables, and salad).
- Use separate cutting boards for raw meat and other foods, or wash boards thoroughly with hot, soapy water after contact with raw meat.
- Wash your hands thoroughly with soap and water after handling raw meat.
- Clean and sanitize all surfaces that have come into contact with raw meat.
Where to Store Raw Meat in the Fridge
The placement of raw meat in your refrigerator is crucial for safety.
- The best place to store raw meat is at the bottom of your fridge.
- Store it in a sealed container or bag to prevent any juices from dripping onto other foods below it. Juices from raw meat can contain bacteria that would then contaminate ready-to-eat foods.
By following these simple yet critical steps, especially regarding storage temperature, location, and separation from other foods, you significantly reduce the risk of foodborne illnesses when handling raw meat.
