How to secure the preparation of raw or half-cooked dishes?

Italian carpaccio, Japanese sushi and sashimi, steak with blood-there are meat and fish raw or almost raw adopted in many countries of the world. But have You asked the question whether it is worth to do it, and most importantly safe?

Instruction

Difficulty level: Easy

step 1

Meat with blood, half-baked fish now, what really tasty, sure adherents Japanese and Spanish cuisine. The ideal temperature for frying meat with the blood of 45 degrees, it is at this temperature, you can feel not only the taste of grilled meat, but the meat. At this temperature the meat is fried for five minutes on each side. In many world cuisines popular barely finished the fish, it is usually prepared at a lower temperature of only 40 degrees, but to keep it you must no less than two hours. Prepared in this way, the fish, the taste is reminiscent of dried fish. Microbiologists mind swallowing a piece of meat, we are risking the health. Because safe meat and fish products can be regarded as only those, which underwent heat treatment at a temperature of at least 70 degrees Celsius.

2 step

Agree that health is more important than short-term pleasure. But needless to indulge in raw and half-cooked dishes? Believe me, eat properly cooked raw dish safely! I would like to give a couple of very important tips that can minimize the risk. So, let's get down to business.

3 step

First of all, it is necessary to prepare raw dishes made from fresh and high quality products. For example, fish is better to use chilled and grown in an artificial reservoir. When growing this fish use various additives in the diet, including may apply antibiotics. In addition, the use of spices such as salt, vinegar and lemon juice kills the bacteria on meat and fish products. And the consumption of raw food together with alcohol disinfects consumed food. And of course don't forget about systematic medical examination of passing the required tests.