Food Safety focus (130th Issue, might 2017 ) – Food security Platform

Bacteria in raw Meat vs cooked Meat

Reported through Dr. Fiona FONG, research Officer, Risk evaluate Section, Centre because that Food Safety

Recently, bacterial pollution of meat has actually attracted publicly attention. Follow to the civilization Health Organization, contamination of food by microbiological agents is a global public health concern; and most countries have documented far-ranging increases end the past couple of decades in the incidence of illness caused by microbe in food. In this article, us will present some components that determine the growth of bacteria in food, and discuss the different food safety considerations because that bacteria in raw meat and also cooked meat and the steps to reduce risks of food poisoning brought about by bacteria.

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Factors identify the development of Bacteria in Food

Bacteria grow finest when intrinsic and extrinsic properties are optimal for your growth. Intrinsic properties room the properties the are innate parts of the food, such together pH and also water activity, while extrinsic properties are the properties of the environment in i m sorry the food is stored, such together temperature. Water task is no the very same as the moisture content of the food however is a measure, varying from 0 come 1, of the access of water in food which determines the growth and also survival that bacteria. By controlling these factors (e.g. Controlling the storage temperature that the food), bacter overgrowth can be prevented.

Bacteria in raw Meat

Fresh meat is a very nutritious substrate with water task of about 0.99, an interpretation that that is perfect for the development of many microorganisms. Raw meat in general has bacteria, including pathogenic and also spoilage ones. As warm-blooded pets naturally carry bacteria such together Salmonella spp. In their intestines, raw meat may be contaminated v bacteria throughout the slaughtering procedure such as evisceration and also dressing procedures. In addition, the equipment and tools used in the processes, the hands and clothing of personnel and also the environment may additionally contaminate the meat with bacteria.

Raw meat must be cooking thoroughly prior to consumption.

Meat has actually potential to carry foodborne pathogens the can cause illness and also lead to food security problems. This pathogenic bacteria are able to invade our body or create toxins to reason illness. They can not be watched or smelled top top the meat, but can generally be eliminated by common cooking problems (i.e. Cooking to a main point temperature of at least 75°C instantaneously or other effective time/ temperature combinations).

Pathogenic bacteria might need to complete with other bacterial flora (e.g. Spoilage bacteria) for expansion on the meat. Specific pathogenic bacteria such together Staphylococcus aureus are relatively poor competitors and may it is in outgrown by other flora. Spoilage bacteria will reason food to compromise or shed quality by developing a negative odour or feeling difficult on the external of the meat, signs that consumer would usually notice. These spoilage bacteria are usually not harmful, however, once consumed in very huge numbers, they can reason gastrointestinal disturbance. Consumers must throw away the meat the shows any type of signs of food spoilage.

Bacteria in cooking Meat

As pointed out above, thorough food preparation can generally ruin most bacteria on life meat, consisting of pathogenic ones. Nevertheless, if there space subsequent lapses in food safety and security practices, food poisoning might still occur. To start with, raw meat might be contaminated v spores of particular pathogenic bacteria (e.g. Clostridium perfringens) and also spores room not readily damaged by normal food preparation temperature. Warmth of food preparation can rather activate the spores come germinate and also develop into vegetative cell which can multiply quickly in foods items that are placed at approximately temperature because that a long period. Consuming foods items that save on computer high levels of Clostridium perfringens vegetative cells may result in foodborne illness.

In addition, pathogenic bacteria may be introduced into the ready-to-eat cooking meat v cross-contamination and also multiply to bigger amount as a an outcome of time and temperature abuse of the food, resulting in foodborne condition in consumers.

Measures come Reduce threats of Food Poisoning brought about by Bacteria

To prevent food poisoning, raw meat should be cooked thoroughly prior to consumption. The ready-to-eat cook meat need to be discarded if it has been organized at room temperature for an ext than 4 hours. If the cooking meat is organized at room temperature for much less than 2 hours, it can be refrigerated for final use later or used before the 4 hours limit is up.

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Moreover, great hygienic practices must be observed. Hands, cut boards, knives, and also other utensils need to be washed thoroughly after touching raw meat. Steps should be adopted to the avoidance of overcome contamination in between raw meat and also ready-to-eat foods including cooked meat, e.g. Utilizing one cutting plank for ready-to-eat foods and also a different one for raw meat.