How to properly store and defrost meat and fish?
Answer
Safe storage and proper defrosting of meat and fish are critically important to prevent food poisoning and preserve the structure and taste qualities of protein products. Violating the temperature regime creates ideal conditions for the rapid multiplication of pathogenic bacteria, so every stage of working with semi-finished products requires strict adherence to hygiene standards and safety rules.
•Defrost meat and fish exclusively on the bottom shelf of the refrigerator, moving them there in advance, as gradual thawing in the cold prevents active microorganism growth. It is strictly forbidden to leave products to defrost at room temperature on the kitchen table or use warm and hot water for this.
•Always strictly separate raw products and ready-to-eat food at all stages of storage and preparation to completely avoid cross-contamination by dangerous bacteria.
•Use a strictly separate cutting board and a special knife for cutting raw meat, poultry, and fish, which are thoroughly washed with detergent and disinfected after work.
•Never refreeze a completely defrosted product, as this not only worsens its taste properties and texture, but also creates a serious health threat due to a sharp surge in bacterial activity.
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