Many types of bacteria can grow on animal products, so it’s important to safely handle and store all types of meat. However, the different rules for handling different types of meat can be confusing. It may be perfectly safe to eat some meat a week after it was prepared or to freeze it for later. be thrown away after only a few days. Safety issues are associated with everything you may eat. healthy kitchen depends on your knowledge of safe cooking and storage practices. Never buy meat that’s past the expiration or sell-by date. buy meats at the store after you’ve found all your other items to decrease the time the meat is out of refrigeration. Follow these specific guidelines when selecting certain meats: any beef or pork that’s dark brown or discolored, has a strong odor, or feels any poultry that looks faded, has a strong odor, or feels tough or slimy.Avoid any fish that’s faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor.

Avoid any meat that’s in damaged, leaking, or torn packages, as it’s likely been exposed to the air and harmful bacteria. Wash your hands frequently when preparing any type of meat,buy sushi nori uk spread between your hands and meat. how to get extra sushi on club penguinAlways wash your hands with soap and watersushi milano ordina online for at least 20 seconds before and after handling meat, whether it’s raw orsakae sushi menu penang Because bacteria can spread easily, prepare the meat on a surfacesushi rolling mat plastic

that’s separate from all other cooking materials. Keep vegetables and other ingredients away from meat, especially if you aren’t cooking them together in Try to use separate cutting boards, clean all cooking utensilswhere can i buy sushi grade fish in arizona after they touch raw meat, and use different utensils to serve food aftermori sushi menu london Uncured, raw meat generally lasts safely for around three daysIf you plan to keep uncooked meat longer, freezing it isSeal the meat in an airtight package before freezing. can usually be frozen for at least several months. Safe freezing and refrigeration time also depends on the storageKeep your freezer as close to 0°F (-17.8°C) as possible. helps retain nutrients and keep food fresh. Keep your refrigerator at around 34°F

(1.1°C), just above freezing, to effectively prolong the shelf life of foods. Below are general guidelines for how long basic meats can be kept safely if they’re stored properly. Type of meatSafe storage times (in the refrigerator)Safe storage times (in the freezer)uncooked poultry1–2 days9 months (pieces) to 1 year (whole)uncooked ground meat1–2 days3–4 monthsuncooked steaks or chops3–4 days4–12 months, depending on the itemuncooked fish1–2 days6 monthscooked poultry, meat, or fish3–4 days2–6 monthshot dogs and lunch meatup to 1 week (open package) or 2 weeks (closed package)1–2 months Cooking temperature affects both the taste and safety of food. The rare to well-done spectrum refers to the temperature at the center of the meat, which is best checked using a meat thermometer. be found at kitchen supply stores and in most grocery stores. rare: 120–125°F (48.9–51.7°C) medium: 140–145°F (60–62.8°C) well-done: 165°F (73.9°C) or higher

From a safety perspective, hotter temperatures at the center of the meat are safer. However, safe cooking temperatures vary for different types cooking temperatures for different meats are: Poultry: 165°F (73.9°C) for whole or ground poultry. should never be eaten rare. Undercooked poultry can spread salmonella and otherYou should always cook it thoroughly. Ground meats: 160°F (71.1°C) for ground meats such as beef, pork, and lamb. While whole cuts of meat typically have most bacteria on their surfaces, ground meats may have bacteria mixedTherefore, they must be cooked to a higher temperature than whole Whole meat: 145°F (62.8°C), and the meat should be allowed to rest for at least three minutes before eating. The resting time gives the heat more time to kill any bacteria. always be cooked to at least the high end of medium because it can carry potentially dangerous worms and parasites. Beef has a wider safety range, but lovers

of rare meat are safer sticking to steaks, roasts, and chops. Fin fish: 145°F (62.8°C) or until the flesh is opaque and separates easily. Fish has a wide spectrum of safe cooking methods, depending on the type and quality of fish you’re cooking. The cooking method you use is also Check the cooking instructions for different types of fish. should generally be cooked all the way through, but medium-rare may be acceptable for certain types. Raw fish, such as sushi, should be eaten withIt must be sushi-grade fish that’s prepared carefully to reduce the When cooking different types of seafood, look for the following to make sure that it’s cooked: flesh should not be see-through (light shouldn’t pass through it at all), and it should be very easy to cut with a fork, with the flesh falling apart. oysters, and mussels: The shells should be open and any that don’t open should be thrown away. flesh should be rigid and not at all see-through.