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Cruciblewrecker

53 posts

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  #1434642 25-Nov-2015 16:47
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Fred99:
Cruciblewrecker: Last question.Is crumbed chicken schnitzel safe as long as it's kept refrigerated before cooking and cooked until it's piping hot and the juices are clear?
 


Safe, so long as the usual methods of avoiding cross-contamination when handling are adhered to.  I surely wouldn't keep crumbed, sliced, minced chicken in the fridge for very long though.
But if meat/chicken smells a bit "off" or hasn't been stored correctly, cooking might not save you from food poisoning, bugs like staphylococcus produce toxins.  Cooking should kill all the bugs, but may not destroy the toxins.  Unlike typical campylobacter or salmonella or listeria, onset of symptoms may be very quick after consumption (1/2 hour or less to a few hours), violent puking, but hopefully rapid recovery.  Better out than in they say - that applies here.  I'd guess this is probably very common and under-reported - as you're feeling better without intervention -  about the time that you'd otherwise really be wanting to go see a Dr, say if you had a good dose of campylobacter
Disclaimer here - I am not a Dr/Medic.


I purchased it today and it went straight into the coldest part of the fridge when i got home.


MikeB4
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  #1434643 25-Nov-2015 16:52
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Cruciblewrecker: Last question.Is crumbed chicken schnitzel safe as long as it's kept refrigerated before cooking and cooked until it's piping hot and the juices are clear?
 


Putting the freshly crumbed meat in the fridge is to "set" the coating. I usually put it in the freezer for a while so the setting time is considerably shorter and less chances of cross contamination. I never buy already crumbed meats no telling how long it has sat around etc.

 
 
 
 


Cruciblewrecker

53 posts

Master Geek


  #1434648 25-Nov-2015 17:05
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MikeB4:
Cruciblewrecker: Last question.Is crumbed chicken schnitzel safe as long as it's kept refrigerated before cooking and cooked until it's piping hot and the juices are clear?
 


Putting the freshly crumbed met in the fridge is to "set" the coating. I usually put it in the freezer for a while so the setting time is considerably shorter and less chances of cross contamination. I never buy already crumbed meats no telling how long it has sat around etc.


I've eaten it before and i've been fine but in light of that Stuff article i am a bit concerned.


gzt

gzt
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  #1434670 25-Nov-2015 17:56
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I would not worry. Schnitzel is thin compared to whole chicken and will quickly reach the required 70C for two minutes.

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