There has been an increase of meat being sold from undesignated places such as pavements. As much as the meat might seem cheap, in the long run, it’s quite expensive as one seeks medical attention when sick.
Firstly, the meat is being sold directly or near the ground, where it’s open to contamination from the floor, Â dust, and bacteria. The meats are exposed to the wrong temperatures, room/open temperatures where there is no cold chain being observed.
Temperatures control and/or inhibit the multiplication of bacteria, which leads to food spoilage and eventually food poisoning. This is why meat is kept in cold rooms or deep fridges and  is sold from display fridges in butcheries where a cold chain is maintained.
All white meats should be kept frozen as they are associated with bacteria such as salmonella, which thrives in high temperatures and causes typhoid. To prevent growth and multiplication, this is why such meats are kept frozen.
Food should be cooked thoroughly and for sufficient time to destroy bacteria. Food should be eaten whilst it’s still hot and never be prepared too far in advance of consumption and kept at room temperature.
Food should be eaten whilst it’s still hot and never be prepared too far in advance of consumption and kept at room temperature. #TheSun
