Meat constantly taken out of the freezer prone to contamination
Menudo, morcon, ham – these are a few popular pork dishes Filipinos love to serve during the holidays. However, experts warn the public to handle raw meat with care especially during preparation and storage, as they can easily be contaminated by disease-causing bacteria.
According to microbiologist Dr. Windell Rivera, "Normally ang meat ay pwedeng macontaminate ng Salmonella, Listeria, Campylobacter (Meat can normally be contaminated by bacteria types Salmonella, Listeria, and Campylobacter)."
These bacteria are known to cause foodborne illness to humans, causing gastrointestinal disorders such as diarrhea, nausea, or vomiting.
According to Rivera contamination of raw meat can occur anywhere, from the slaughterhouse to the kitchen.
During production, meat may have been contaminated through contact with equipment used in the slaughterhouse. While being transported to the marketplace, more bacteria may have latched on to the meat. As the meat is sold in the marketplace, mixture with other products can increase chances of contamination.
The chopping board in the marketplace can also be a potential agent in spreading bacteria, experts added. Bacteria from contaminated products sold can transfer to the chopping board and knives used by vendors. When these tools are used on raw meat without being washed thoroughly, bacteria can transfer to the product.
Due to the high chances of meat contamination, all the more that the public must observe safety precaution in the household, experts said.
According to Rivera, storage of raw meat is crucial during food preparation.
"Ang mahirap kasi, kapag inilabas mo ang buong block ng karne tapos na-thaw, tapos hindi naubos at binalik ulit [sa freezer], yun yung delikado, yung pagdami ng mikrobyo dun sa meat ang magiging problema (Microbial load in meat can increase if raw meat is thawed after being taken out of the freezer, but not consumed in one cooking. Frequently taking out meat from the freezer can increase chances of
According to microbiologist Dr. Windell Rivera, "Normally ang meat ay pwedeng macontaminate ng Salmonella, Listeria, Campylobacter (Meat can normally be contaminated by bacteria types Salmonella, Listeria, and Campylobacter)."
These bacteria are known to cause foodborne illness to humans, causing gastrointestinal disorders such as diarrhea, nausea, or vomiting.
According to Rivera contamination of raw meat can occur anywhere, from the slaughterhouse to the kitchen.
During production, meat may have been contaminated through contact with equipment used in the slaughterhouse. While being transported to the marketplace, more bacteria may have latched on to the meat. As the meat is sold in the marketplace, mixture with other products can increase chances of contamination.
The chopping board in the marketplace can also be a potential agent in spreading bacteria, experts added. Bacteria from contaminated products sold can transfer to the chopping board and knives used by vendors. When these tools are used on raw meat without being washed thoroughly, bacteria can transfer to the product.
Due to the high chances of meat contamination, all the more that the public must observe safety precaution in the household, experts said.
According to Rivera, storage of raw meat is crucial during food preparation.
"Ang mahirap kasi, kapag inilabas mo ang buong block ng karne tapos na-thaw, tapos hindi naubos at binalik ulit [sa freezer], yun yung delikado, yung pagdami ng mikrobyo dun sa meat ang magiging problema (Microbial load in meat can increase if raw meat is thawed after being taken out of the freezer, but not consumed in one cooking. Frequently taking out meat from the freezer can increase chances of