How to Handle Raw Meat safely?

Ground meat is more perishable than most foods. Keep ground meat cold to keep them safe. Raw meat may contain bacteria, if handled unsafely or cooked improperly can cause illness. In the danger zone between 40 degrees and 140 degrees F, bacteria can multiply rapidly.

Campylobacteriosis is an infectious disease caused by Campylobacter bacteria. It can be transmitted by the handling of raw meat. Salmonella are bacteria that cause intestinal illness (salmonellosis) in humans and source of this bacteria is meat.

What are the side effects of eating Raw Meat?

• Abdominal cramps
• Diarrhea
• Nausea
• Vomiting
• Fever
• Headache

Steps for preventive handling of raw meat

• Separate raw meat from other foods in your grocery shopping cart and in your refrigerator.
• If possible use different cutting board for cutting raw meat.
• Always wash hands, cutting boards and all other utensils with hot soapy water after using for raw meat.
• Use a clean thermometer to measure the internal temperature of coked food to make sure meat is cooked properly.
• Wash hands thoroughly after handling raw meat and before handling ready-to eat food.
• Meat should be cooked all the way until their juices run clear.