According to the U.S. website WebMD, eggs can easily be infected with Salmonella, so it's best not to eat them raw or undercooked. Besides eggs, what other foods are also prone to bacterial contamination? Let's find out together.
I. Listeria: Fruits, Vegetables, and Dairy Products
Listeria can contaminate fresh produce such as cantaloupes and tomatoes, as well as some dairy products. Symptoms of infection include fever, muscle aches, gastrointestinal discomfort, or diarrhea. Symptoms generally appear 2 days after consumption.
Safety Tip: Since Listeria can survive in low-temperature environments, it's very important to keep your refrigerator clean. Also, when purchasing cheese or yogurt, check the label to ensure it clearly states "pasteurized."
II. Salmonella: Poultry and Eggs
Salmonella can contaminate any food, and eggs have a higher risk of being infected after coming into contact with animal feces. Therefore, even fresh eggs may contain Salmonella. Symptoms include stomach cramps, fever, and diarrhea. Symptoms usually appear 12 to 72 hours after consumption and the illness generally lasts 4 to 7 days.
Safety Tip: Since Salmonella thrives in warm, moist environments, avoid eating raw or undercooked eggs daily. After handling eggs, duck, and other foods, wash your hands and clean cutting boards and countertops.
III. E. coli: Ground Beef
E. coli can adhere to beef during the slaughter process. Therefore, ground beef is particularly dangerous because when the meat is minced, bacteria can spread quickly. After being infected with E. coli, people may experience severe abdominal cramps, diarrhea, and vomiting. Symptoms usually develop within a few days after consuming contaminated food.
Safety Tip: Instead of buying ground meat, choose a whole piece of meat. When cooking foods like steak, be sure to wash your hands and clean kitchen utensils.
IV. Botulism: Canned Foods
Canned foods, as well as cured meats and salted fish, are particularly dangerous. It's worth noting that infants are at the highest risk of botulism infection. Symptoms include spasms, vomiting, difficulty breathing, difficulty swallowing, and muscle weakness.
Safety Tip: If you find that canned foods in your home are bulging or leaking, or if purchased cured foods have a foul odor, discard them immediately.
V. Staphylococcus aureus: Sandwiches and Salads
The foods most likely to contain Staphylococcus aureus are sandwiches, salads, cream pastries, and puddings. Symptoms usually appear within 30 minutes and include vomiting, cramps, and diarrhea.
Safety Tip: Wash your hands thoroughly before handling food. If you have cuts on your fingers or wrists, it's best not to handle these foods.
VI. Vibrio vulnificus: Oysters
Vibrio vulnificus is a bacterium that inhabits the ocean. It can contaminate various shellfish, especially oysters. This type of vibrio infection can spread rapidly and lead to severe myositis and meningitis.
Safety Tip: Never eat raw oysters. Discard any oysters that are not fresh and have been opened before cooking.