Meat: To wash or not wash?

To wash or not wash your meat before cooking… This has been a discussion of debate for a long time. Well wait no longer dear readers, the verdict is in.

Dr. Jonathan Campbell, meat extension specialist at Penn State University, says“from a food safety standpoint, it’s a bad idea because we can potentially spread the bacteria that are on the meat to all other areas of our kitchen. That makes the food safety hazard even worse.” Campbell adds that washing meat also is not effective at removing all of the potential bacteria, which is best accomplished by cooking the meat to the proper internal temperature as confirmed with a meat thermometer.

A new Meat MythCrusher video produced by the North American Meat Institute and the American Meat Science Association also discusses the best strategies for safely removing meat from packaging to avoid any cross contamination and the proper temperatures for various cuts of meat and poultry.

 

If interested, the Drexel University website discussed in the video is found at Don’t Wash Your Chicken.

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Source: Drexel University, Don’t Wash Your Chicken

Dr. Lindsay can also be found on:

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Meat vs Veggie – All iron is not created equal

This past summer I had a chance to work with Janet Riley and Eric Mittenthal who produce the Meat Mythcrusher videos via the American Meat Institute and the American Meat Science Association.

Watch below as we discuss the differences in iron in meat and plant sources, and how you can optimize your iron and zinc absorption.

Check out some of the other great videos they have created to helped answer your questions about meat.

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Dr. Lindsay can also be found on:

– Twitter/Instagram (agwithdrlindsay)
Facebook
Pinterest