Doctor Le Thi Huong Giang, Head of the Department of Dietetics and Nutrition at Hospital 19-8 (Ministry of Public Security), states that marinating meat the night before for morning cooking is a common practice in many households. This habit enhances flavor and saves preparation time. However, from a food safety perspective, overnight marinated meat is only safe if stored correctly.

"If stored at incorrect temperatures or handled unhygienically, a seemingly convenient meal can become a source of food poisoning", the doctor stated.

Many individuals commonly marinate meat and then leave it at room temperature for several hours to "absorb" flavors. Other practices include storing uncovered meat in the refrigerator or overloading refrigerators, which prevents proper cooling. Using the same knife and cutting board for both raw and cooked food also poses a risk.

"These practices are the main reasons for increased food safety risks", the doctor advised.

Raw meat, rich in protein and moisture, provides ideal conditions for microbial growth. When meat is cut into smaller pieces and seasonings like onions, garlic, sugar, and fish sauce are added, the increased surface area offers more "nutrients" for bacteria to multiply if not stored properly.

The World Health Organization (WHO) identifies the temperature range of 5°C–60°C as the "danger zone", where bacteria multiply rapidly. Under favorable conditions, bacterial populations can double in just about 20 minutes. Common pathogens in raw meat include: Salmonella, E.coli, Listeria monocytogenes, and Staphylococcus aureus. These bacteria can cause abdominal pain, diarrhea, vomiting, fever, and severe infections, especially in young children, the elderly, pregnant women, and those with weakened immune systems.

Everyone needs to ensure hygiene when marinating meat to avoid the risk of contamination. *Photo: Le Phuong*

To ensure both taste and health, immediately place marinated meat in the refrigerator at ≤5°C. Use airtight containers or wrap food tightly. Consume within 12–24 hours. If not used promptly, freeze it.

Avoid placing raw meat near ready-to-eat foods. Always cook meat thoroughly. Do not overload the refrigerator. "Even a single incorrect hygiene practice can turn a meal into a health risk for the entire family", the doctor stated.

Thuy An