Question:

Does anyone know the best way to get rid of bacteria on raw chicken without cooking or boiling it?

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I'm doing a microbiology lab and i need an antibiotic of my own and try to prevent as much bacteria from growing in m y chicken wing solution.

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  1. vinegar...in Jamaica before my aunt cooks thats what she does and obviously it works or i'd be sick...try it and let me know.


  2. You know, people used to preserve meat all the time without cooking.  That's what ham is, cured meat, you know?

    Pickling and brining both come to mind.  Using a concentrated salt solution or vinegar to kill bacteria and prevent further growth.  Smoking it (like making jerky) would also work (not technically cooking).  

    This sounds like an awesome experiment!  Good luck!

  3. Do you have access to an x-ray machine or other low half-radiation source?

    The food packaging industry has had that technology usable for consumer use since the late 1980's.

  4. If you can not dry and jerk the meat than just put in a huge amount of salt.  That will preserve it for a long time.  You can also add vinegar or lemon juice if you do not mind pickling it (the meat will come out sort of cooked).  Together, salt and vinegar can keep it from spoiling but you might not be willing to eat the resulting chicken wing.

    If  you have the time you can try growing mold on bread or citrus fruit skins.  Frequently the mold that takes up on these is a form of penicillin.  (It is greenish  and very powdery and tastes horrible- about as bad as spoiled chicken but could be washed off later).

    If you are allowed to work the chicken dry then jerk it.  Cut thin strips and  rub salt into them and then let them dry in the sun or at very low heat .   Use enough salt to form a crust on the strips.  Add what spices you like as well, provided they are dry or can dry out.  Beef, chicken, salami, cod, are all preserved this way.

  5. You can soak the chicken in penicillin and streptomycin solution.

  6. put the chicken in an autoclave.. lol :P

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