When summer arrives, some people inexplicably suffer from abdominal pain, diarrhea, nausea, vomiting... Did you know? This could be caused by the food you eat. Today, the editor will summarize the seven most dangerous foods for summer.
1. Cooked meat.
Dr. Michael Schmidt, a professor in the Department of Microbiology and Immunology at the Medical University of South Carolina, USA, states that cooked meat is highly susceptible to E. coli infection. Cooked meat products bought from the supermarket must be thoroughly reheated before being eaten safely.
2. Bean sprouts.
Bean sprouts require a warm and humid environment for growth, which is also ideal for bacteria like Salmonella, Listeria, and E. coli to multiply. Amy Goodson, a nutrition expert from Texas, USA, recommends stir-frying bean sprouts before adding them to salads or burgers, otherwise the risk of food poisoning doubles.
3. Eggs.
Lauri Jeanneani, a nutritionist from Los Angeles, California, USA, explains that raw or undercooked eggs can easily carry bacteria, making you more likely to get sick after eating them. The U.S. Food and Drug Administration (FDA) recommends that eggs should be cooked thoroughly, and all utensils and hands that have come into contact with eggs should be washed carefully.
4. Chicken.
A 2014 analysis by Consumer Reports magazine found that 97% of chicken breasts were contaminated with harmful bacteria, with Salmonella being the most common. Goodson suggests that chicken should be thoroughly cooked before consumption to kill germs. Additionally, do not place raw chicken or beef on top of salads or fruit platters. Otherwise, the water from the raw meat can contaminate other foods.
5. Leftovers.
Goodson states that leftovers should be handled properly. When the temperature of leftover food drops to room temperature, it should be promptly refrigerated. Leftovers that have been exposed to the air for nearly 4 hours should be discarded to avoid the risk of food poisoning.
6. Barbecued meat.
Leah Tracy, a nutritionist from Baltimore, USA, explains that while summer food dangers mostly come from bacteria that cause food poisoning, carcinogens from barbecued meat are also extremely dangerous. Numerous studies have shown that marinating meat with vinegar, wine, lemon juice, and other seasonings for 30 minutes before grilling can reduce carcinogens. When barbecuing, using a low flame, trimming fat, and turning the meat frequently can help reduce carcinogens in grilled meat.
7. Cantaloupe.
Melons like cantaloupe and watermelon can easily lead to Listeria infection. Unlike other bacteria, Listeria can grow in a refrigerated environment. The U.S. Department of Agriculture (USDA) notes that Listeria is present on the outer rind of the fruit, and cutting the melon can transfer the bacteria from the rind to the flesh. Therefore, before cutting melons, the outer skin should be thoroughly scrubbed clean under running water. Furthermore, cut melons should not be stored in the refrigerator for too long.