Food Safety - Klarstein MASTER JERKY 24 Manual

Note: Drying times may depend on various factors including relative humidity,
air temperature and product thickness, temperature and fat content. The actual
temperature of the dryer is based on the ambient temperature of 21°C. If the dryer
is not used at an ambient temperature of 21°C, the temperature displayed on the
temperature controller may not be reached or exceeded.

FOOD SAFETY

There are basic rules that must be observed when handling food:
Cooking
It is important to cook certain foods before dehydration in order to destroy the existing
bacteria. The safety of hamburgers and other minced meat foods has recently been
taken very seriously for good reason. When meat is ground, the bacteria present on the
surface are mixed in the entire ground mixture. If this minced meat is not cooked at at
least 71°C to 74°C, the bacteria will not be destroyed and there is an increased chance
that you will get sick.
Solid pieces of meat such as steaks and chops do not contain any dangerous bacteria
inside, so they can be eaten a little more bloody. Nevertheless, each piece of meat
should be cooked/roasted at a temperature of at least 63°C. The safe temperature for
poultry is 82°C, and solid pieces of pork should be heated to 71°C. Eggs should also
be boiled completely. If you are preparing a meringue or other recipe with uncooked
eggs, buy special pasteurized eggs or use a meringue powder.
Separating
Food eaten uncooked and food cooked before eating must always be separated.
Cross-contamination occurs when raw meat or eggs come into contact with food that
is eaten uncooked. This is one of the main causes of food poisoning. Always wrap raw
meat twice and place it at the lowest level in the refrigerator to prevent meat juices
or blood from dripping on fresh products. Then consume the raw meat within 1-2
days of purchase or freeze it for longer periods of storage. Defrost frozen meat in the
refrigerator, not on the countertop.
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