Image result for After Reading This You Will NEVER Wash Raw Chicken Again germ vision
Today, when we have access to fresh water in our homes, and so we often wash all the food before we begin to prepare it.
Many people are convinced that by washing the chicken they contribute for it to be clean and healthy; protected from bacteria and many other microorganisms. 

However, research conducted in the UK showed that; washing the chicken actually endangers our health and the risk of food poisoning is higher.
Most chickens that we buy in the stores contain a bacterium called Campylobacter; which can seriously disrupt our health.
When we are washing the chicken under running water, we spread the bacteria in each area in our kitchen and utensils, and also other groceries.
Water droplets travel more than 50cm in each direction and only a small number of campylobacter cells are necessary for causing food poisoning.
Campylobacter is the number one cause for food poisoning in the UK, affecting more than 270,000 people a year, as well as 100 deaths.
About four from five cases of campylobacter infection come from poultry. It is likely that 60% of the chicken that is for sale in the UK carries this bacteria.
Campylobacter poisoning causes fever, abdominal pain, vomiting and severe diarrhea; fever, vomiting, miscarriage, reactive arthritis and in some cases irritable bowel syndrome.
Symptoms typically develop three to five days after ingesting the contaminated food. Most of the people recover without treatment, but in specific situations it can be fatal for the elderly, young children and people who have weakened immune system, for example those with cancer and HIV.
This bacterium can be destroyed easily by using standard cleaning work surfaces; but even stronger resources do not guarantee its hundred percent destruction.
On the other hand, cooking or boiling kills these and all other dangerous bacteria. Therefore it is much safer than when you decide to wash the chicken.
Cover the raw chicken and store it at the bottom of your fridge so the juices cannot leak on other foods and contaminate them with food poisoning bacteria like campylobacter.
Don’t wash raw chicken
Cooking will destroy any bacteria present, as well as campylobacter, while washing the chicken can spread the germs by splashing.


Carefully wash and clean all utensils, chopping boards and all surfaces that were used to prepare raw chicken. Wash your hands with warm water and soap after preparing raw chicken. This will help to stop the spreading of campylobacter.
You have to be sure that chicken is steaming hot all the way over before serving. Cut it into the densest part of the meat, so you can check that it is steaming hot with no pink meat and so the juices are running clear.
This advice is not new, but the call has been hand out after a survey by the Food Standards Agency (FSA) found; up to 45% of people still washing chicken before cooking it. Be careful!!
Source: www.qwik-care.com/qwikblog/the-dangers-of-washing-chicken

After Reading This You Will NEVER Wash Raw Chicken Again!!

Image result for After Reading This You Will NEVER Wash Raw Chicken Again germ vision
Today, when we have access to fresh water in our homes, and so we often wash all the food before we begin to prepare it.
Many people are convinced that by washing the chicken they contribute for it to be clean and healthy; protected from bacteria and many other microorganisms. 

However, research conducted in the UK showed that; washing the chicken actually endangers our health and the risk of food poisoning is higher.
Most chickens that we buy in the stores contain a bacterium called Campylobacter; which can seriously disrupt our health.
When we are washing the chicken under running water, we spread the bacteria in each area in our kitchen and utensils, and also other groceries.
Water droplets travel more than 50cm in each direction and only a small number of campylobacter cells are necessary for causing food poisoning.
Campylobacter is the number one cause for food poisoning in the UK, affecting more than 270,000 people a year, as well as 100 deaths.
About four from five cases of campylobacter infection come from poultry. It is likely that 60% of the chicken that is for sale in the UK carries this bacteria.
Campylobacter poisoning causes fever, abdominal pain, vomiting and severe diarrhea; fever, vomiting, miscarriage, reactive arthritis and in some cases irritable bowel syndrome.
Symptoms typically develop three to five days after ingesting the contaminated food. Most of the people recover without treatment, but in specific situations it can be fatal for the elderly, young children and people who have weakened immune system, for example those with cancer and HIV.
This bacterium can be destroyed easily by using standard cleaning work surfaces; but even stronger resources do not guarantee its hundred percent destruction.
On the other hand, cooking or boiling kills these and all other dangerous bacteria. Therefore it is much safer than when you decide to wash the chicken.
Cover the raw chicken and store it at the bottom of your fridge so the juices cannot leak on other foods and contaminate them with food poisoning bacteria like campylobacter.
Don’t wash raw chicken
Cooking will destroy any bacteria present, as well as campylobacter, while washing the chicken can spread the germs by splashing.


Carefully wash and clean all utensils, chopping boards and all surfaces that were used to prepare raw chicken. Wash your hands with warm water and soap after preparing raw chicken. This will help to stop the spreading of campylobacter.
You have to be sure that chicken is steaming hot all the way over before serving. Cut it into the densest part of the meat, so you can check that it is steaming hot with no pink meat and so the juices are running clear.
This advice is not new, but the call has been hand out after a survey by the Food Standards Agency (FSA) found; up to 45% of people still washing chicken before cooking it. Be careful!!
Source: www.qwik-care.com/qwikblog/the-dangers-of-washing-chicken