Using the same liquid seasoning that came into contact with raw meat to finish the dish can pose a risk: experts explain why the marinade needs to be boiled before being reused

Original: Utilizar o mesmo tempero líquido que ficou em contato com carne crua para finalizar o prato pode representar um risco: especialistas explicam por que a marinada precisa passar por fervura antes de ser reutilizada

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Consumption of cooked rice left outside the refrigerator can cause food poisoning due to bacteria that resist reheating. The post Using the same liquid seasoning that was in contact with raw meat to finish the dish can pose a risk: experts explain why the marinade needs to be boiled before being reused appeared first on Catraca Livre .

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