Every year, many people get sick from food, and most of them are from eating fruits, vegetables, roasted chicken, or cold salads. The US MSN website lists the following seven foods that should be handled with caution.
1. Sprouts. Danger factor: The environment in which sprouts grow is most conducive to the proliferation of harmful bacteria. Solution: The only way to ensure safety is to cook them. Experts recommend adding sprouts to a pot of soup or stir-frying them over high heat.
2. Eggs. Danger factor: 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 pose a potential risk. For safety, it's best to eat eggs that are cooked longer until the yolk is solid. High heat kills any bacteria that may be present, so you can safely eat hard-boiled eggs or fried eggs on both sides.
3. Ground beef. Danger factor: Eating raw or undercooked beef is unhealthy. 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, it has a larger surface area where more bacteria can hide. Solution: The only way to ensure it's bacteria-free is to buy beef that has been treated to kill bacteria.
4. Packaged green vegetables. Danger factor: Leafy green vegetables, including lettuce and spinach, have been the "culprits" in several disease outbreaks in recent years. E. coli and Salmonella can contaminate produce in various ways, such as through animal feces seeping into water or soil, or through contamination during hand-picking or packaging. In most cases, washing with water cannot remove these dangers. Solution: The outer leaves of cabbage are more likely to be contaminated, so remove them, wash your hands, and then prepare the rest.
5. Sushi. Danger factor: The biggest problem with sushi is parasites, flatworms, and roundworms. Although raw fish cannot be guaranteed to be safe, dipping sauce or wasabi may have a slight antibacterial effect. Solution: Cooking fish at a high temperature of at least 145°F (63°C) for 1 minute can kill any parasites in the fish. But then it wouldn't be sushi. The only way to eat raw fish without the risk of parasites is to eat sushi made with frozen fish. The US Food and Drug Administration recommends that fish be frozen at -31°F (-35°C) for at least 15 hours to kill parasites.
6. Raw chicken. Danger factor: Raw chicken contains Salmonella and Campylobacter. The biggest risk factor is not eating the chicken, but cross-contamination while preparing it. Solution: Be very careful when handling raw chicken. After cutting the meat, immediately wash the knife, cutting board, stove, and your hands to prevent the spread of bacteria from the chicken to other foods. When you take the chicken outside to the grill, bring the used plate back, and use a new one for the cooked chicken.
7. Cantaloupe. Danger factor: The rind has many cracks and is susceptible to bacterial contamination. Bacteria may be present on the rind, and once the melon is cut, these bacteria can get into the flesh. Solution: Washing the rind before eating can eliminate some bacteria, but this is not the best solution. You must be careful with cut cantaloupe, as bacteria can multiply rapidly at room temperature. Therefore, cut fruit should be stored in the refrigerator.