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Raw meat contains pathogenic germs

Raw meat contains pathogenic germs

Raw meat contains pathogenic germs
19.12.2013

The Federal Institute for Risk Assessment (BfR) in Berlin urges caution when eating raw pork. In general, meat, minced meat and sausages should only be eaten well when cooked, and viruses and bacteria can remain viable for months even after the raw meat has been stored in the refrigerator or freezer. But they can be killed off by cooking.

Most of the pathogens that animal foods transmit to humans can cause serious gastrointestinal disorders. Infectious viruses or pathogenic germs are often the trigger. Noro, Rota and hepatitis viruses often get into the food through contaminated water. A lack of hygienic growing conditions can also lead to contamination. Likewise, frozen mussels and berries should only be eaten cooked, because not all viruses are killed by the freezing process,

Particularly careful hygiene protects especially people with weakened immune systems and children should make sure that the food has been completely heated. Hygienic working conditions, such as washing additional hands before preparing the food, also help contain infection routes, according to the BfR in a current leaflet. When cooking, different cooking utensils should always be used for raw and cooked dishes, and leftovers must be disposed of immediately. Then all surfaces and devices should be cleaned thoroughly with hot water and detergent. Infection almost always results from the consumption of contaminated food, usually in connection with poor hygiene. The Federal Institute for Risk Assessment reports that around 200,000 diseases are caused by spoiled food in Germany every year. (fr)

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