Tokyo Food Safety Information Center » Tokyo Metropolitan Government food safety FAQ » What should I be careful about when preparing raw meat at home?
What should I be careful about when preparing raw meat at home?
What should I be careful about when preparing raw meat at home?
Is it safe to eat things touched by the same tongs used to cook meat?
How should I handle knives, cutting boards, and other utensils used to cut raw meat?
Will washing hands which have touched raw meat just with water make them clean?
Raw meat can carry bacteria which cause food poisoning. Be sure to thoroughly cook meat until the heat completely reaches its center.
In addition, bacteria on raw meat can be transferred to other foods via hands and cooking utensils, thus causing food poisoning when those foods are eaten.
Use different knives and cutting boards for cutting meat and for preparing salads, fruit, and other foods that will be eaten as is. Also be sure to prepare raw meat last. In addition, when cooking raw meat, use dedicated tongs, chopsticks, and other utensils.
After cooking, be sure to thoroughly wash and disinfect hands and utensils.
Be sure to be careful about the following points to prevent food poisoning from raw meat.
1. Cook thoroughly
Cooking meat thoroughly so that the center of the meat reaches a temperature of 75° C for at least a minute will kill bacteria which cause food poisoning. As a guideline, cook meat until the color completely changes all the way to the center.
2. Prepare raw meat last
Bacteria on meat can be transferred to other foods via hands, knives, cutting boards, and other utensils. This is called “secondary contamination.”
In order to prevent secondary contamination, be sure to prepare raw meat last if at all possible.
3. Use dedicated tongs, chopsticks, or other utensils when cooking meat
When cooking raw meat, use dedicated tongs, chopsticks, and other utensils. Use different chopsticks or other utensils when placing cooked meat on different plates and when eating.
4. Use different utensils for different tasks and wash and sterilize them after use
Use different cutting boards and other utensils for preparing meat and fish and for preparing salads, fruit, and other foods that will be eaten as-is.
Thoroughly wash utensils which have come in contact with raw meat using a neutral detergent and sterilize them. When sterilizing with boiling water, slowly poor water over the utensils or boil them directly and ensure they are kept at a temperature of 75° C for at least 1 minute. If using bleach, follow the directions on the label and be sure to thoroughly wash the bleach away with water when finished.
Be sure to wash not just the cutting surfaces but also the sides of cutting boards. With knives, be sure to wash the entire knife thoroughly, including the handle. Well-worn cutting boards, particularly wood boards, are difficult to clean properly – they must be washed thoroughly and disinfected for extended periods of time.
Bacteria tend to multiply in great number on rags and sponges; thoroughly remove all dirt and grime from them, disinfect with bleach or boiling water, and thoroughly dry.
5. Wash hands thoroughly
Bacteria from raw meat on hands cannot be washed away with water alone. Thoroughly lather with soap, scrub carefully, and thoroughly wash away the soap with water.