I've heard that adding lemon juice to your cooked meat can help to reduce bad bacteria. Is that true? What other ingredients that one can add to meat to reduce bacteria?
Meats that have been properly stored (refrigerated for short-term storage of up to several days, frozen or canned for long-term storage) and cooked to safe internal temperatures should be free of harmful levels of bacteria, bacterial toxins, and parasites. From the USDA FS&IS "Is It Done Yet?" brochure:
The USDA site has a wealth of information on food safety, including proper storage and special considerations for at-risk populations (e.g., diabetes, cancer, HIIV/AIDS, organ transplant recipients).
Other concerns are probably best addressed with a health-care professional.
Some extra notes on this question:
Chemically treating meat to impede or eliminate bacterial growth is not the most effective way. While adding an acid such as lemon juice or vinegar typically helps in preventing growth some types of bacterium, it's not effective on all types and it toughens the meat.
For example, Helicobacter pylori (H.Pylori) even thrives in acidic environment. See this article from Argonne National Laboratory on bacteria growth in different pH levels.
Many meat processing plants add Nitrates and Nitrites such as Sodium Nitrite. Nitrates in this process end up turning into Nitrites which are reducing agents (as opposed to oxidization agents such as acids) and prevent bacteria growth, particularly botulism. However, nitrites can react with degradation products of amino acids in meats and form nitrosamines which are known carcinogens. Some 'natural' meats are treated with cultured celery root extract which naturally contain nitrites and mixed with meat pose the same threat (if not more since it's harder to control the dosage).
A note on botulism and canned meat. Botulism spores are activated in the absence of oxygen and it is the toxins produced by the bacteria (essentially botox) that is the threat. This means that they can grow in a can if the spores aren't killed. And the spores are harder to kill (requires higher temperature and more time).
Traditionally, horseradish (wasabi) was served with raw fish (sashimi/sushi) under the impression that it would kill microbes and bacteria in the fish. Again, this turns out not to be totally effective, even though it may help.
To summarize, it is difficult to treat meat with any ingredient or set of ingredients that would eliminate all types of bacteria and not impose risk on human health. Your best bet is to follow proper food safety procedures and get to know the source of your meat the best you can.
As cook (and student/teacher of it) and as a woman who doesn't wish to give bad food to the family.
even if everything is done perfectly, it can happen a fermentation
It is obvious that a family mother can not live with the microscope in hand, on the other side she would not be able to use. The above rules are not few but can be followed easily by anyone to avoid unnecessary risks.
Remember that most of bacteria are living in our body yet, so doesn't need to be too fearful.
(sorry for my english)
protected by Jefromi♦ Apr 18 '13 at 19:18
Thank you for your interest in this question.
Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site.
Would you like to answer one of these unanswered questions instead?