Experts show 3 ways to identify contaminated meat

Meat can also be contaminated with bacteria or viruses, which are invisible to the naked eye, or only show symptoms after you eat it, such as an upset stomach, nausea, vomiting, and diarrhea after eating.

Agents that cause poisoning when eating contaminated meat

There are many causes of bacterial contamination of meat, leading to food poisoning, of which the most common are meat contaminated with the following types of bacteria:

- Typhoid bacteria

- Norovirus or Norwalk virus

- Campylobacter bacteria

- E. Coli bacteria

- Listeria bacteria

- Bacteria that cause meat poisoning

Unfortunately, the only sure way to know if meat has been contaminated by one of these pathogens is through recall or analysis for chemicals or bacteria or viruses. That means testing in laboratories.

3 ways to identify contaminated meat

Sometimes, you don't know exactly what's wrong with the meat, but you suspect it's not suitable for consumption. Use your best judgment and if in doubt, throw the meat away; don't fret or save money by keeping it, you may suffer the consequences.

- Step 1: Observe the outside

Look for unusual color in the meat. Fresh meat is usually red or pink, soft, and springy when pressed. If the meat is no longer naturally pink or has turned gray, black, brown, or green, it is likely contaminated by fermentation, mold, or bacteria.

Frozen meat or denatured proteins - although not harmful to health but can make the meat lose its delicious taste - can also be a cause of meat becoming contaminated more quickly when exposed to the outside environment.

- Step 2: Smell

Good meat will have a natural meaty smell. A putrid or sulfuric smell is a sign that the meat is contaminated and is no longer safe.

- Step 3: Observe the mucus

Visible mold spots are a sign of meat contamination, and are usually white, gray, or green in color. Along with these mold spots, there may be a slimy film covering the surface of the contaminated meat. If you can see or feel this slimy film, it is a sure sign that the meat is spoiled and should be thrown away.

How to better preserve meat:

If you keep meat in a normal environment, it is best to cook and use it on the same day. Before processing, the meat should be washed, kept in a cool place, covered or carefully packaged.

Most fresh meat will keep for about four days in the refrigerator at 40C or below, but this time depends on the type of meat and the type of packaging. When storing fresh meat in the refrigerator, washing the meat thoroughly, using a sealed bag or placing it in an airtight container will help preserve the meat better.

For best quality and flavor when freezing meat, store it in the freezer for no longer than 6 months at 0 0C. Wrap the meat carefully in freezer paper, or keep the original packaging until you can safely replace the wrapping. If you plan to freeze meat for longer than 2 months, wrap it in an additional layer of heavy-duty foil or freezer paper or place it in a freezer-safe container.

If you find contaminated meat, throw it in the trash as you would leftovers, do not keep spoiled meat unless you want to attract all sorts of microorganisms, maggots, and bacteria. Also avoid disposing of waste in the sink as fat, bones, and connective tissue can clog pipes and drains.