Berlin
Anyone planning raclette or fondue over the holidays should ensure proper kitchen hygiene – otherwise infections can occur.
A lot of time is invested in planning the meal at Christmas and New Year’s Eve. In addition to the classic Christmas goose are also Raclette and fondue a popular choice for celebratory meals. They all have one thing in common: they cook with meat.
Especially when processing raw meat Correct handling is crucial on the raclette grill or in the fondue pot, otherwise undesirable infections can occur. The Robert Koch Institute (RKI) and the Federal Institute for Risk Assessment (BfR) warn of pathogens in raw meat. But with a few simple precautions, you can enjoy the holidays without any hassles.
Raclette and Fondue: More infections at Christmas and New Year’s Eve
Eating meat is not a problem. On the contrary, the meat can be eaten after it has been prepared on the raclette grill or in the fondue pot. It is the preparation of the meat, against which the RKI and the BfR warn.
When the raw meat is prepared along with the vegetables and sauce can pathogens transition from raw meat to ready-to-eat foods. The reason: the same plates or the same knife were used or the hands were not washed after processing raw meat.
If the pathogens get into the human body, they can –infections to lead. “The consequences are diarrheal diseases, but in individual cases also serious nerve diseases or joint inflammation,” warns the BfR. Responsible for this are the so-called “campylobacter germs” – a bacterium that is known to cause diarrhea.
An infection with Campylobacter germs is the am most commonly reported foodborne bacterial disease in Germany and in the EU, explained the BfR. In a study from 2021, the RKI found that there is a “relationship between campylobacter enteritis diseases after Christmas and New Year’s Eve and eating meat fondue or raclette on the holidays”.
Infections after fondue or raclette: This type of meat is to blame
In particular, the incorrect processing of Chicken is to blame for many infections with the Campylobacter germ, according to the RKI. The “Zoonosis Monitoring 2021” of the Federal Office of Consumer Protection and Food Safety (BVL) showed that fresh chicken meat “in previous studies was about 30 percent to 55 percent contaminated with Campylobacter”. In the case of turkey meat, 15 to almost 33 percent of the samples were contaminated with the pathogen. Pork and beef were less frequently affected.
More on the subject of foodborne infections:
New Year’s Eve food: How to avoid infections
To avoid intestinal infections or worse, is the right one kitchen hygiene decisive. “Campylobacter infections can be avoided by consistently separating raw meat, especially poultry, and foods that are consumed without further heating,” says the President of the BfR, Professor Dr. dr Andrew Hensel.
The BfR has Hints for “Protection against food-borne infections with Campylobacter”. When preparing the raclette or fondue meal, you must consider the following:
- Before preparing food and after handling raw food, especially poultry, wash your hands thoroughly with soap and water and dry them thoroughly.
- Store and process raw meat and eggs separately from other foods.
- Carefully dispose of defrost water and packaging from meat and poultry and thoroughly wipe all surfaces and objects that have come into contact with it.
- Never use the same kitchen utensils for meat and other foods.
- Thoroughly clean the surfaces and equipment with hot water and washing-up liquid after each contact with raw meat or eggs and dry them carefully.
- It is best to use disposable kitchen paper when wiping up food residue.
These are some of the bulletin points to help prevent contamination. The Campylobacter germ is very sensitive to environmental influences. So if you follow the instructions when preparing, all you have to do is heat the meat properly in the fondue pot or on the raclette grill to kill the pathogens.
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