Minced meat is an officious ingredient for many dishes, e.g. Pasta sauce, casseroles or meatballs. However, due to its large surface area, it spoils particularly quickly compared to other meat products and can, e.g. Diarrhea, vomiting or stomach pain. Therefore hack should always be stored immediately after purchase and processed as fast as possible.
Ideal Growth Conditions for Microorganisms
Whether Spaghetti Bolognese, Kohlrouladen or Mett-Buns: Meat dishes are very popular here and are regularly on the menu for many people. However, the chopped meat is the ideal breeding ground for microorganisms due to its large surface area and is thus particularly perishable. This is reported by the consumer information service "aid".
Among the organisms, disease-causing bacteria such as salmonella or listeria can be found, which usually reach the meat through hygienic deficiencies and increase there due to insufficient cooling or incomplete heating. The meat reaches a core temperature of at least 70 degrees Celsius, which can kill most of the disease-causing bacteria. If it is not properly cooled or heated, the pathogens can cause serious gastrointestinal disorders. Toddlers, pregnant women, seniors and people with an immunodeficiency should avoid the use of raw mince because of the risk of infection.
Be sure to test the quality before processing
To avoid any health risks, mince meat should be packed into the refrigerator immediately after purchase and processed within 24 hours. According to the aid, this applies both to loose meat from the butcher as well as to products packaged under foil from the supermarket. Before the meat is cooked, it is advisable to check whether it is still good: If the chopped has a sour smell and a darkly colored surface, it is spoiled and must be disposed of.
The meat can be bad on the way home especially at warm temperatures. Therefore, it should always be put into the cart as the last one, and be immediately packed into a refrigerated bag after paying. Canned or processed minced meat can be stored in the refrigerator for about two to three days. If the meat is to be prepared later, freezing is a good idea. Because frozen minced meat and mince dishes can be stored at minus 18 degrees Celsius for up to three months, the aid informs.(nr)