If in the previous post we talked about the eggs and how to decipher the printed codes on its shell, in this we are going to talk about other food of animal origin with high protein content: meat. We are starting the summer (although strictly speaking still has not entered, the high temperatures accompany us in many parts of the country), and with the heat come the problems of food poisoning. Little made flesh is a rather dangerous food in this sense
I must admit that I am than like little made, although without raw meat. Those who prefer this type of cooking we do so on the grounds that it is more tender and its flavor is more intense. But the truth is that we must change our tastes and give up the taste, for the health.
though the meat look optimal, must not get carried away by the appearances. A good steak or a steak may contain dangerous bacteria, in its healthy surface (and interior) as the e. coli, go no further. To avoid that these pathogens enter our body, the meat must be well cooked inside and outside.
Surface cooking does not guarantee the Elimination of germs to 100 per cent, and the center of the pieces must reach temperatures above 70 degrees Celsius to ensure his safety. That Yes; burn the meat nor is good, because the fumes arising in ignition also may be toxic, and even carcinogenic. As always, moderation is the virtue …
image / Fotoosvanrobin.
Tags: red meat, meat consumption risks
