Blog / Before you launch into that next drum stick….

December 26th, 2013

hungerHaving seen how poultry is processed in factories, there is always reason I find to wash down that chicken or turkey before I’d consider it fit for cooking in my kitchen. But some health experts will advise against this due to the potential risk of salmonella that can be created in your own kitchen area

Without giving the graphic images of what happens in poultry factories, besides the chemicals used in washing down carcasses, there are all sorts of things that chook has gone through before it is packed and wrapped for your shopping basket.

Having seen this first hand I’ll always wash poultry down before it goes into my oven to ensure it is free of any of the yuk that isn’t obvious to the eye. However many of the cases of salmonella that happen monthly in Australia are created in the kitchen. In 2013 there were 837 cases of salmonella in NSW for the April-June quarter alone, and by mid December South Australia had 936 cases recorded for 2013.  Last month there was the severe outbreak in Brisbane for Melbourne Cup day functions where more than 200 people were hit by salmonella, resulting in one death. Serious statistics and horrifying to think many of these cases are created at home and in the commercial kitchen.

There have been some severe cases of salmonella outbreaks in Australia over the past decade, the worst of these cases have resulted in fatalities but even mild cases can have long term health effects for individuals. We rely on our governments to ensure health standards from the food industry are at the absolute highest levels to prevent bacteria outbreaks, but we as individuals need to review our own cooking and food preparation practices to ensure risks in the home aren’t being created.

fresh chickenSalmonella Reasons why some experts don’t recommend washing down poultry is that the bacteria can spread during the wash down stage to surrounding surfaces waiting to come into contact with other foods. A true fact and very real risk, however this can be eliminated with Clean Life Disinfectant applied to surfaces immediately before washing down poultry and also taking the precaution to use immediately after the wash down. In tests carried out to Australian standards Clean Life provided a rapid 100% kill to salmonella, amongst many other bacteria, after exposure to millions of salmonella bacteria. The biggest advantage of Clean Life used in this application is there is no wash down needed after it is applied and no risk of this affecting the poultry quality when in direct contact with raw food, even if overspray of Clean Life ends up on food.

So next time you are cooking any poultry or meats in the kitchen, avoid cross contamination on utensils, preparation boards, sinks, bench tops, splash back surfaces, tap handles and hands by using Clean Life directly to these surfaces. Clean Life – eliminating bacteria risks without chemicals.

Clean Life Uses Surface Disinfection

Tips to remember when cooking poultry:

1. Wash hands before starting

2. Thaw correctly

3. Disinfect surfaces and avoid cross contamination – with Clean Life

4. Cook at correct temperatures

5. Re-heat at right temperatures

 Clive’s tip – When I’m cleaning poultry I form a solution of 1 part Clean Life to 10 parts water, and use this to wash down the poultry meat. This will kill any bug or bacteria.

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