Every year, many people get sick from food, and most of them are due to 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. Sprouts. Risk 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 soup or stir-frying them over high heat.
2. Eggs. Risk factor: 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 until they are firm. High heat will kill any bacteria that may be present, so you can safely eat boiled eggs or fried eggs on both sides.
3. Ground beef. Risk factor: 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 into mince, it has a larger surface area, which can harbor more bacteria. Solution: The only way to ensure it is bacteria-free is to purchase beef that has been treated for sterilization.
4. Packaged green vegetables. Risk factor: 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 seeping into water or soil, or through contamination 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. Sushi. Risk factor: The biggest problem with sushi is parasites, flatworms, and roundworms, such as those found in raw fish. Although raw fish cannot be guaranteed safe, dipping sauce or wasabi may have a slight bactericidal effect. Solution: Cooking the fish at a high temperature of at least 145 degrees for 1 minute can kill any parasites in the fish. But then it wouldn't be sushi. The only way to eat raw fish and ensure it is free of parasites is to eat sushi made from frozen fish. The U.S. Food and Drug Administration recommends that fish be frozen at a temperature of -31 degrees for at least 15 hours to kill parasites.
6. Raw chicken. Risk factor: 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 the meat, immediately wash the knife, cutting board, stove, and your hands to prevent bacteria from the chicken from spreading to other foods. When you take the chicken outside to put it on the grill, take the used plate back, and use a new plate for the cooked chicken.
7. Cantaloupe. Risk factor: The skin has many cracks, making it susceptible to bacterial contamination. Bacteria may be present on the rind of the cantaloupe, and once the melon is cut, these bacteria can get into the flesh. Solution: Washing the rind before eating can eliminate some bacteria, but these are not the best solutions. You must be careful to store cut cantaloupe because a large number of bacteria can grow at room temperature. Therefore, cut fruit should be stored in the refrigerator.