Hygiene rules for meat fondue
For many families, enjoying a delicious Fondue Chinoise on Christmas Eve is an important tradition during the holiday season. However, there is always the risk of catching a stomach bug if you fail to apply the necessary care when preparing and cooking the food. The number of cases of diarrhoeal disease, such as campylobacteriosis, always climbs sharply towards the end of every year, in part because people fail to pay enough attention to hygiene rules when preparing and cooking the popular Fondue Chinoise on Christmas.
Not a harmless illness
Campylobacter bacteria are especially common in poultry meat, and if you become infected you are likely to suffer not only from severe diarrhoea, but also from fever and strong stomach cramps. Campylobacter bacteria infections have been increasing in recent years – even surpassing salmonella cases, the previously leading type of infection. If you experience the symptoms described above after having consuming meat, you will most likely need to see your doctor.
To prevent this from happening in the first place, the Federal Office of Public Health (FOPH) recommends the following when preparing Fondue Chinoise or other meat dishes:
- Always use separate cutting boards, plates, knives, etc. for the various meats and the other foods you're preparing.
- Always use two separate plates during the meal; one for the raw meat, the other for the cooked foods and sauces.
- Never let any raw meat come into contact with other foods, such as side dishes and salads, while preparing the meal.
- The same applies to the drip juice of the meat: This, too, should never come into contact with the other foods.
- Poultry meat, especially, always needs to be completely cooked or fried – under no circumstances should you eat it raw.