Should I wash the fish before it is under the crock? Experts tell you the best way to avoid food safety

There is a question that has been debated in many family kitchens, that is, should we clean the fish slices first? Now Meredith Carothers, a public affairs expert at the Food Safety Inspection Bureau of the USDA, said that in order to avoid infection with food safety problems caused by washing fish, the best way is to "do not wash at all." According to the report, the so-called cleaning of fish slices is to wash the head with water on the fish slices. Carross said that if you must clean the fish slices before choosing to cook, then make sure to completely clean the sink and disinfect it before washing, and do it again after washing. Even if you do as you do, you still have the risk of spreading bacteria.

Food Safety Consumer Research Project) reported that 60% of the people who wash poultry meat still have bacteria in the sink after washing or purging. What is even more worrying is that even if they carefully clean or disinfect the sink, 14% still have bacteria. Because cleaning and disinfection are difficult, there is no way to confirm that the bacteria have been removed, so it is best not to wash completely.

Editorial Note: Yang Dunci, the clinical toxin department manager of Linkou Changgeng Hospital, said that meat does not need to be washed, and the United States stipulates that pork meat cannot be washed when bought home, so as to avoid the splashing of water and samsara and cystoma, which can easily cause food poisoning. However, some people do not have the habit of meat, but do not wash it and put it on the pot directly. She shared her cleaning secrets.

1. Put half of the water in the basin.

2. Pour the meat gently, do not cause splashes, soak it for a little.

3. If it is chicken, add boiled water to remove the blood foam and kill Sands.

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