High stake food- Check that Kebab
Can you tell what type of foods put you at stake more than others? Did you know that some types of fast foods are highly hazardous for food poisoning? How can you tell which type of food might be better to stay away from?
More than 5 percent of specific categories of fast foods have been tested positive for food pollution bacteria. Micro organisms are regularly found in dishes like salads, shwarma, Kebabs and sauces for falafel and kebab.
Various factors are conducive to the pollution of these takeaway restaurant dishes. The first of these is the meat itself. Meat should be ground when it is almost dissolved, but not quite. This will make sure that the temperature of the meat will stay low and prevent the multiplication of bacteria. The grinding equipment, the kebab machine Australia and Sydney and all its components should be kept flawlessly clean and the bowls into which the meat is accumulated should also be flawlessly clean.
There are various possibilities for food pollution in and around the grinding equipment. In commercial kitchens, cooks are frequently hard pressed to do all the minor jobs that should be done. Cleaning is often the instance of this. Corners are frequently cut and one such corner is the cleaning of the grinding equipment. Suppose a cook has just finished grinding the chickpeas to make falafei. Raw chickpeas are used for making falafei which implies that different types of environmental bacteria will be present on the chickpeas. They have been soaked in water overnight so bacteria have had good conditions to multiply.
After grounding the chickpeas, the cook will want to get on with his next job which might be grinding meat for kebabs. Rather than taking the equipment to pieces and washing it with water and soap, many cooks will just prefer to put some carrots or onions through the machine to evacuate the final chickpeas and then proceed on grinding the meat. Liquid from the non sterile chickpeas will still be present in the equipment.
The meat being ground will therefore be polluted by the bacteria from the chickpeas. This represents a possibly dangerous situation. All equipments should be comprehensively cleaned between jobs.
Meat should be stored in a refrigerator with an ambient temperature of four degree Celsius. Spices and herbs should be added to the meal just before it is going to be cooked. Spices and herbs frequently have different types of bacteria that become active once they are back in a moist environment. Sterilized herbs are the ones used in the cheese industry and are safer than the unsterilized ones. Quantities of meat shouldn’t be left uncooked and left for another day. Once blended with all the ingredients, dishes like meatballs, kebabs or meatloaf will provide bacteria a suitable environment to breed. If you have to leave meat uncooked, then freeze it. Try not to blend meat dishes by hand, and always prefer a blending machine or mixing paddle.