Be Careful, Meat!

Meat has never been cheaper than it is today. But which of these can consumers still eat without hesitation in times of the rotten meat scandal? We’ll tell you how to recognize good meat – so that you can better protect yourself from food poisoning in the future.

Is meat a risk?

no Meat is one of the most perishable foods. And there are a number of legal provisions for their production. If these are observed, meat does not pose a risk. Among other things, it is checked whether the meat still contains residues of animal medicines.

Who controls whether the meat producers comply with the law?

Control is the responsibility of the countries. That is also the main problem: every country cooks its own soup. A joint approach to prevent criminal activities would be better.

How often is it checked?

There are 1.05 million food companies in Germany. In 2007, however, only 562,047 were checked. The unbelievable: In 1999, 66 percent of the companies were still being monitored.

Is there a reason for this?

There are simply not enough controllers. The number also varies greatly from state to state. North Rhine-Westphalia has 1800, Bavaria just 400. Only Baden-Württemberg strengthened the testing team with 61 new employees. So it’s no wonder that scandals keep coming. Especially since manufacturers are struggling with falling prices and profits.

What happens if I eat rotten meat?

Meat that smells or tastes unpleasant should not be eaten. Spoiled goods can cause nausea, vomiting, diarrhea, or, in the worst case, food poisoning with salmonella, for example.

Is butcher meat better than other foods?

Meat from the supermarket does not automatically have to be worse than that from the butcher. Good supermarkets have their own meat counter. When it comes to packaged goods from the refrigerated section, you shouldn’t just look at the shelf life. If fresh meat no longer smells pleasant before the expiry date, it may have been stored incorrectly. The advantage of shopping at the butcher or in the meat department of the supermarket is clear: the goods are freshly cut, and vulnerable items such as minced meat are only prepared directly before purchase.

You should pay attention to this with meat to prevent food poisoning

• Poultry: It should look light and shiny, and the flesh should be firm. Stains and dents indicate quality defects.
• Pork: Fresh meat looks pink and shiny. The fat is white, the cut surface is almost dry. Leave dark red or pale pieces.
• Beef: Fresh beef is bright red, moist, and marbled with white fat. The fillet is dark red. Leave pale pieces.

This is how you can protect yourself from food poisoning from rotten meat

Spoiled meat is harmful to health. These traits will tell you when something is wrong with the meat:

• Surface: Stay away if it’s greasy, spongy, or soapy! Even the finest grains can be seen in fresh meat.
• Water: A lot of liquid in the packaging indicates that the goods are not fresh and may have been frozen before. Fresh meat releases little water.
• Edges: The rotting process starts at the edges first, never in the middle. You should therefore take a critical look at them.
• Smell: Meat should smell very mild, very slightly sour. Goods that are no longer fresh smell but rather rancid, musty, and slightly sweet.