"Meat quality in Nepal" Top 5 Page for this destination Hygeine Tip by Saagar
Hygeine, Nepal: 4 reviews and 7 photos
I wasn't entirely sure which category I should keep this one in: "Must see", "Restaurant Tip" or what.
I decided to post it as a danger-thing, even if it has a certain entertainment value...
The treatment of meat in Nepal is abysmal, and as people have very little concept of why food decays and the infection routes to humans, bacterias and all that, ignorance is meeted out in ample portions when it comes to treatment of meat before it arrives in the pot.
An animal is butchered right on the sidewalk or in the back yard with no hesitation and the meat is often cut in direct contact with soil and other possible contamination. Parasites are very common where people and animals live so closely together. Storage, likewise is a sad chapter.
The good thing is that by cooking the meat very well, most bacteria, viruses and parasites of small and big kinds will succumb to the heat. Certain survivors may persist, though, especially in areas around the bone, where temperatures may be less than required.
Another chapter of the book is called the hygiencic condition of the kitchen and food preparations. I save this for later....
In the countryside it is my impression that the food is generally better handled.
So, what dies this amount to? Certainly, ensure that your meat is very well cooked, so that persistent salmonella will be eliminated, too.... No raw, pink-red, dried or badly cured meat (smelly) of the sukuthi kind unless fried or cooked. And, perhaps, before a long bus journey - don't eat a high-risk meal.
But I would with these precautions in mind splash out on a buffalo sizzler, goat daal bhaat, chicken chilly or grilled fish without hesitation. It's good! And much less fatty than the burger at home!
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