Egypt: Expert explains how to spot unsafe chicken cutlets

Identifying safe chicken products, like cutlets, requires more than just a visual check, according to Dr. Mai Tagg El-Din, a veterinarian and food safety consultant. While changes in color, smell, or texture can offer initial clues to spoilage, she emphasizes that these signs are not always definitive.

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Relying on smell alone is not enough. Some pathogenic bacteria do not alter the appearance or odor of food.

"Relying on smell alone is not enough," Dr. Tagg El-Din stated in an interview with Extra News channel. She explained that some pathogenic bacteria do not alter the appearance or odor of food. Therefore, she stressed that laboratory food analysis remains the ultimate determinant of a product's safety for consumption.

The consultant also cautioned against the common belief that marinades can hide spoilage. She noted that heavy use of spices, vinegar, and sauces might mask off-odors or discoloration but does not eliminate bacteria or make the product safe. She advised consumers against purchasing marinated products from unknown sources or those offered at unusually low prices.

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Heavy use of spices, vinegar, and sauces might mask off-odors or discoloration but does not eliminate bacteria or make the product safe.

Furthermore, Dr. Tagg El-Din highlighted the risks associated with refreezing. She explained that products should only be thawed once and consumed immediately or refrigerated if not used. Refreezing after thawing significantly increases bacterial growth and the risk of food poisoning. She concluded by recommending that consumers protect themselves by buying from trusted sources and adhering to proper storage and freezing guidelines, while still paying attention to any visible signs of spoilage.

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Refreezing after thawing significantly increases bacterial growth and the risk of food poisoning.