Food Safety in the kitchen
Nortura’s brands Gilde and Prior are a guarantee of safe Norwegian-produced food. However, it is part of nature that some bacteria will be on the surface of raw meat and the outside of eggshells. Follow some simple rules of hygiene in the kitchen, and you can safely eat and enjoy our good food. Two important points are good kitchen hygiene and heat treatment.
Good kitchen hygiene
You should be careful about hygiene in your kitchen; this applies to both food and utensils. Follow these simple rules to be on the safe side:
- Keep meat chilled or frozen
- Thaw out frozen meat in the fridge, not at room temperature
- Wash your hands before and after handling raw meat. Utensils or a chopping board you have used for raw meat must not be used for anything else - or only if they have been washed thoroughly first
- Keep meat apart from other food, such as vegetables
- Keep hot food above 60°C or cool it quickly - bacteria thrive best between 20 and 40°C
- Cool leftovers quickly
- Roast, fry or boil meat according to the recipe
Most bacteria die when meat is heated to 60°C, and at 70°C they have all been killed. But that does not mean that all meat should be thoroughly cooked.
Bacteria are on the surface of pieces of meat, not inside. So your steak is quite safe if you cook it on the surface on all sides - inside it can still be pink or bloody.
In mince, the bacteria are also inside the meat. So the inside temperature of a meat patty, meat ball or hamburger should be 72°C or more to kill off any bacteria. Meat cut into small pieces, such as beef strips, should be treated in the same way as minced meat.