You rinse the chicken under the tap, confident that you are washing away bacteria.
But what you're actually creating is a deadly aerosol.
Drops of water containing salmonella and campylobacter fly 50 cm around, settling on the sink, dishes and even toothbrushes.
These bacteria survive for weeks and when they enter the body they cause bloody diarrhea, fever and kidney failure. In children and the elderly it can be fatal.
Rule #1: Do not wash raw chicken. Heat treatment kills all bacteria, and water only spreads the infection. If the meat is slippery, blot it with a paper towel and immediately throw it in the trash.
But danger lurks on the cutting board too. Even after washing, invisible bacteria remain on it. Buy a separate glass cutting board for meat and wash it with soda. And never put cooked vegetables on a surface where raw chicken lay.
Another sin is to marinate chicken on the table. In the heat, bacteria multiply every 20 minutes. Always marinate in the refrigerator, and before frying, take the meat out for 10 minutes to warm it up.
