mmalabanan
For many Filipinos, Christmas season is synonymous to food. It’s a season to feast on quezo de bola, lechon, fruit salad as well as marinated meat like hams, tocinos, and barbecues.
While watching one’s weight is a major health concern for many during the holidays, many take for granted the importance of food safety.
Marinating meat is a common food preparation Filipinos do to enhance the flavour and make the meat tender. Although the procedure is quite easy, marinating may cause food contamination which can possibly result to food-borne illness.
Dr. Windell Rivera, a microbiologist ,explained that the raw meat itself could be contaminated in the slaughter house. Bacteria such as Listeria, Salmonella, and Campylobacter may exist in raw meat and potentially cause nausea, vomiting, and diarrhea.
Moreover, the liquid sauce is also prone to bacterial contamination. The moist environment in the sauce is favourable for bacteria to multiply.
Marinating Meat Safely
Food borne illness caused by marinating meat can be avoided by following these safety precautions.
- Prior to cooking, raw meat must be thoroughly washed.
- Kitchen knives used in slicing meat must be constantly cleaned.
- Wearing of gloves is necessary to prevent spread of bacteria.
- Use a plastic or glass container for marinades. Avoid using metal containers as the acidic mixture of the marinade will react with it.
- Don’t reuse a marinade as juices from the raw meat may cause cross-contamination of bacteria.
- Wash the brush marinade thoroughly. Should you need to re-apply the marinade while cooking, use a second brush.
- Maintain the cleanliness of your kitchen and always wash your hands.
