Meat products are famous for always being blamed for the spreading of disease, especially different types of worms, bacteria and viruses. This actually happens not just because of unsafe cooking procedures, but also due to poor conditions in meat processing plants and storage locations. Even then, you are not guaranteed to have safely cooked meat unless you know yourself how to prepare it correctly: kitchen practices such as cleaning, cutting and storing of meat must be done in a certain manner to avoid further contamination due to conditions that suit microorganism growth.
Preparing meat that is safe for human consumption begins when you select high quality meat from your local store or supermarket. It is important that you get the freshest meat products you can get your hands on: avoid anything that has a dark or discolored look, anything that feels slimy or which has a strong, pungent odor. Choosing organic pork can also help, as organic farming procedures often have higher standards when it comes to taking care of their livestock.
The most dangerous type of meat is raw meat, so you always take care when handling it: wash your hands for at least half a minute each type your hands come into contact with raw meat. Use separate cutting boards for preparing meat, and remember to wash your cutting utensils thoroughly as well when using them for cutting meat. Even the European pig welfare can have a few bacteria waiting for the right conditions to spread around the place, so be careful at all times. Also remember to replace your sponges and other cleaning utensils on a frequent basis, as they also can act as an ideal place for microorganisms to grow.
Regarding meat storage, you must consider for how long you need to store the meat products you buy. If you can prepare it within two to three days, you can safely store uncured, raw meat in the refrigerator area. If you want to store meat for a longer period of time, deep freezing within an airtight container is pretty much your only possible solution. Processed meat products like sausages, hot dogs and the like can last up to a week in the refrigerator in opened packages, but double that if the package isn’t opened yet.
The temperature at which meat is cooked affects a lot of things, including the taste and texture of the cooked meat, but also the presence of leftover microorganisms. The temperature which we are concerned about is the one at the center, which can be easily measured using a specialized type of meat thermometer. Poultry must never be eaten undercooked, as there is a high chance of spreading of diseases like salmonella. The same applies to pork, which can harbor all sorts of worms and other parasites. Beef has a wider range when it comes to temperatures at which it can be cooked, but going for the higher end of this spectrum is recommended for safety reasons.