Cook the meat well to protect it from germs
Shortly before Easter, the Rhineland-Palatinate State Examination Office warns of bacteria in sheep meat. However, anyone who follows the rules of kitchen hygiene when preparing the roast lamb has nothing to fear.
Hygiene and cleanliness are crucial in the preparation of sheep meat. As recently reported by the Rhineland-Palatinate State Investigation Office, so-called VTEC bacteria have been discovered in sheep meat. Every sixth sample was affected during the investigation. The gut bacteria could cause vomiting, nausea and diarrhea, a spokeswoman said.
Experts strongly recommend hygiene and cleanliness when preparing the sheep meat. In any case, the meat should be thoroughly cooked, as this will kill the germs. The bacteria could survive in bloody or pink flesh. Frozen sheep meat can be thawed over a sieve in the refrigerator. This would cause the germs to multiply much more slowly on the surface.
To prevent the germs from spreading to other foods that may not be heated, cutting boards, plates and knives with which the sheep meat has come into contact should be cleaned thoroughly with hot water and washing-up liquid before they are used for vegetables, for example be used.
Germs on meat are becoming increasingly popular There are reports in the press about germs on meat such as poultry, beef, lamb and game. Often, loans cannot estimate how great the risk to health is. Chicken meat is particularly affected. Antibiotics are used in abundance in the breeding of animals, so that more and more multi-resistant germs are formed, which can no longer be killed by antibiotics and end up in chicken meat on the menu of consumers.
Antibiotics may only be administered in animal husbandry according to the Medicines Act to treat sick animals. In reality, however, the drugs are often used to increase the growth of animals. (ag)
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