Every year, many people get sick from food, and most of them from eating fruits, vegetables, roasted chicken, or cold salads. The U.S. MSN website lists the following seven foods that should be handled with caution.
1. Sushi
Danger: The biggest problem with sushi is parasites, flatworms, and roundworms, such as those in raw fish. While raw fish cannot be guaranteed safe, dipping sauce or wasabi may have a slight antibacterial effect.
Solution: Cooking fish at 145°F (63°C) for at least 1 minute can kill any parasites. However, that would not be sushi. The only way to eat raw fish safely and ensure it is parasite-free is to eat sushi made from frozen fish. The U.S. Food and Drug Administration recommends freezing fish at -31°F (-35°C) for at least 15 hours to kill parasites.
2. Eggs
Danger: The infectious agent is inside the egg, and the only way to eliminate bacteria is to cook the egg thoroughly.
Solution: Do not eat raw or undercooked eggs. Eggs with runny yolks are potentially dangerous. For safety, it's best to eat eggs that are cooked a bit longer or are firm. High heat will kill any bacteria that may be present, so you can safely eat hard-boiled eggs or fried eggs.
3. Ground Beef
Danger: Eating raw or undercooked beef is unhealthy. Beef can carry Salmonella or E. coli. Ground beef is more dangerous than steak because it's more likely to be handled by hand, and after being ground, it has a larger surface area where more bacteria can hide.
Solution: The only way to ensure it is bacteria-free is to buy beef that has been treated to kill bacteria (irradiated or pasteurized).
4. Packaged Green Vegetables
Danger: Leafy green vegetables, including lettuce and spinach, have been the "culprits" in several disease outbreaks in recent years. One of the largest outbreaks was the 2006 E. coli outbreak linked to packaged spinach, which sickened 199 people and caused 3 deaths. E. coli and Salmonella can contaminate produce in various ways, such as through animal feces in water or soil, or during hand-picking or packaging. In most cases, washing with water does not remove these hazards.
Solution: The outer leaves of cabbage are more likely to be contaminated, so remove them, wash your hands, and then prepare the rest of the cabbage.
5. Sprouts
Danger: Sprouts grow in an environment that is most conducive to the growth of harmful bacteria.
Solution: The only way to ensure they are safe is to cook them. Experts recommend adding sprouts to a soup or stir-frying them over high heat.
6. Raw Chicken
Danger: Raw chicken contains Salmonella and Campylobacter. The biggest risk factor is not eating the chicken, but cross-contamination while preparing it.
Solution: Handle raw chicken with special care. After cutting it, immediately wash your knife, cutting board, stove, and your hands to prevent the spread of bacteria from the chicken to other foods. When you take the raw chicken outside to the grill, bring the used plate back in, and use a new, clean plate for the cooked chicken.
7. Cantaloupe
Danger: The rind has many cracks and is easily contaminated by bacteria. Bacteria may be present on the surface of the cantaloupe, and once the melon is cut, these bacteria can get into the flesh.
Solution: Washing the rind before eating can kill some bacteria, but this is not the best solution. You must be careful with cut cantaloupe because bacteria can multiply rapidly at room temperature. Therefore, store cut fruit in the refrigerator.