Every year, many people get sick from food, and most of them are from eating fruits, vegetables, roasted chicken, or cold dishes. Recently, relevant experts in the United States announced the following six foods that must be eaten with caution.
1. Sushi
Danger factors: The biggest problems with sushi are parasites, flatworms, and roundworms, such as parasites in raw fish. Although raw fish cannot be guaranteed to be safe, dipping sauce or wasabi may have a slight bactericidal effect.
Solution: Cooking fish at a high temperature of at least 145°F for 1 minute can kill any parasites in the fish. However, that would not be sushi. The only way to eat raw fish without carrying parasites is to eat sushi made from frozen fish. The U.S. Food and Drug Administration recommends freezing fish at -31°F for at least 15 hours to kill parasites.
2. Eggs
Danger factors: The infectious agent is inside the egg, and the only way to completely eliminate bacteria is to cook the egg thoroughly.
Solution: Do not eat raw or undercooked eggs. Eggs with runny yolks pose a potential danger. For safety, it's best to eat eggs that are cooked longer or are solid. High temperatures will kill any bacteria that may be present, so you can safely eat boiled eggs or fried eggs on both sides.
3. Ground beef
Danger factors: Eating raw or undercooked beef is not good for your health. Beef may carry Salmonella or E. coli. Ground beef is more dangerous than steak because it is more likely to be handled by hand, and after being ground, its surface area is larger, hiding more bacteria.
Solution: The only way to ensure it is sterile is to buy beef that has been sterilized.
4. Packaged green vegetables
Danger factors: 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, which was linked to packaged spinach and caused 199 illnesses and 3 deaths. E. coli and Salmonella can infect produce in various ways, such as animal feces seeping into water or soil, or contamination during manual picking or packaging. In most cases, water cannot wash away these dangers.
Solution: The outer leaves of cabbage are more likely to be contaminated, so remove the leaves, wash your hands, and then wash the rest.
5. Sprouts
Danger factors: Sprouts are traditionally grown indoors. Because sprouts are nutritious, crisp, and delicious, they are popular with people. However, the environment for growing sprouts is most conducive to the growth of harmful bacteria. If the raw materials and equipment for sprout production are not disinfected strictly, a large number of harmful bacteria will grow.
Solution: The only way to ensure safety is to cook them. Experts recommend adding sprouts to a soup pot or stir-frying them over high heat.
6. Raw chicken
Danger factors: Raw chicken contains Salmonella and Campylobacter. The biggest risk factor is not eating chicken, but cross-contamination when preparing it.
Solution: Be very careful when handling raw chicken. Wash knives, cutting boards, stoves, and your hands immediately after cutting meat to prevent the spread of bacteria from the chicken to other foods. When you take the chicken outside to put it on the grill, bring the used plate back and use a new one when you eat the cooked chicken.