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I'm considering safer ways to handle raw meat and it occurred to me that alcohol might be useful.

I'm considering, say, sealing pieces of meat in a container with 40% alcohol or higher in fridge or possibly freezer.

My question is what effects will this have on potential bacteria/parasites in and on the surface of the meat, and what will happen over time.

Different results as per higher concentrations/volume of alcohol and various temperatures are a plus.

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    $\begingroup$ Since, then the solution is more concentrated than the eco , osmos will take place, resulting in dehydration of cells , ultimately cells collapse. $\endgroup$ – JM97 Apr 1 '17 at 3:07
  • $\begingroup$ So it will actually dry it out in the center? $\endgroup$ – stackoverflow909 Apr 1 '17 at 3:53

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