That forgotten pack of meat at the back of the fridge can easily cause doubt: is it still safe, or should it be thrown out? While cooking kills many bacteria, it isn’t always enough to make spoiled meat safe. There are, however, clear rules that can help you avoid food poisoning in your own kitchen.
Bacteria in spoiled meat
Meat that is stored improperly or for too long can harbor dangerous bacteria such as E. coli or Salmonella. These can make you seriously ill if the meat isn’t heated correctly. E. coli, for instance, cannot be smelled or seen on the meat, but it is destroyed when exposed to high heat.
Cook all surfaces
When whole cuts of meat are stored below 5 degrees Celsius and then properly seared on all surfaces, the risk of bacterial infection is very low. The problem arises if meat has been left out on the counter or stored in a malfunctioning fridge, where heat-tolerant bacteria can begin to grow.
Heat-resistant bacteria
Some types of bacteria can produce toxins that survive even after boiling or frying. Luckily, these are rarely found if meat has been stored cold. But this means that good refrigeration is just as important as thorough cooking.
Also read: From Warts to Sore Throats: Natural Tricks That Might Help
Ground or marinated meat needs more care
For whole cuts of meat, cooking the outer layer is usually enough. But ground meat, boneless roasts, and marinated meat can hide bacteria deep inside. These types of meat must always be cooked through to ensure safety.
Poultry has its own risks
Chicken often contains Campylobacter bacteria. These do not grow in the fridge but can cause illness if the meat is eaten raw. They are destroyed by heat, so even if chicken smells bad, it may not be dangerous if cooked thoroughly.
Don’t rely only on smell
Some bacteria, like lactic acid bacteria, can give meat a sour smell without being harmful. Conversely, food can sometimes look and smell normal but still contain harmful bacteria, such as Listeria in smoked fish or soft cheeses.
Refrigeration is key
A cold fridge below 5 degrees Celsius is essential. Meat and fish stored at warmer temperatures are at higher risk of contamination. Fish is especially sensitive because the bacteria that live on it naturally can grow even at low temperatures.
Also read: Experts Explain How Dopamine Can Help You Beat Procrastination
Fish versus meat
Fish should be eaten more quickly than meat, as its bacteria can tolerate cold better. The advantage is that these bacteria are easier to destroy with heat during cooking.
Trust both storage and cooking
Cooking meat thoroughly is crucial, but it won’t always save food that has been stored incorrectly. Safe food handling combines refrigeration, respecting expiration dates, and proper heat treatment.
When in doubt, throw it out
Even if cooking can eliminate many bacteria, spoiled food may still taste bad or contain toxins that survive heat. If meat smells unpleasant or you’re unsure of its storage, the safest choice is to discard it.
Artiklen er baseret på informationer fra Videnskab.dk
Also read: Italian Chefs Share the Secret to Picking Perfect Pasta Every Time
Also read: The World’s Oldest Doctor Shares His Best Advice for a Long Life