Overview
- Argentina's consumer outlets, which published advisories on Thursday, reiterated that raw meat belongs on the refrigerator's lowest shelf to prevent juices from dripping onto other foods.
- Food-safety specialists explain that raw meat can carry bacteria such as E. coli, Salmonella, Listeria and Campylobacter and parasites like Taenia saginata that cause illness if they spread by contact or drips.
- Practical steps advised across the coverage include keeping meat under 5 °C, storing it in rigid airtight containers or trays, refrigerating for no more than about three days, and freezing if it will not be used soon.
- Shoppers should reject or discard meat that smells sour or rancid, feels sticky, or shows greenish or black discoloration because those signs indicate spoilage and increased health risk.
- This guidance repeats long-standing food-safety rules designed to reduce household foodborne illness by stopping cross-contamination and by using temperature and packaging to slow bacterial growth.