Many people get sick from food every year, with most cases being caused by eating fruits, vegetables, roasted chicken, or cold salads. The US MSN website lists the following seven foods that should be consumed with caution.
1. Sushi. Risk factors: The biggest problem with sushi is parasites, flatworms, and roundworms, such as parasites in raw fish. While raw fish cannot be guaranteed to be safe, dipping sauces or wasabi may have a slight antibacterial effect. Solution: Cooking fish at a high temperature of at least 145°F (63°C) for one minute can kill any parasites. However, that would no longer be sushi. The only way to eat raw fish and ensure it is free of parasites is to eat sushi made with frozen fish. The US Food and Drug Administration (FDA) recommends freezing fish at -31°F (-35°C) for at least 15 hours to kill parasites.
2. Eggs. Risk factors: The infectious agent is inside the egg, and the only way to eliminate the 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 cooked a bit longer or until the yolk is solid. High heat will kill any bacteria that may be present, so you can safely eat hard-boiled eggs or fully cooked fried eggs.
3. Ground beef. Risk factors: Eating raw or undercooked beef is unhealthy. Beef can 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, which can harbor more bacteria. Solution: The only way to ensure it is bacteria-free is to purchase beef that has been treated to kill bacteria (irradiated or pasteurized).
4. Packaged green vegetables. Risk factors: Leafy green vegetables, including lettuce and spinach, have been the "culprits" behind several disease outbreaks in recent years. One of the largest outbreaks was the 2006 E. coli outbreak linked to packaged spinach, which caused 199 people to get sick and 3 deaths. E. coli and Salmonella can contaminate produce in various ways, such as through animal feces seeping into water or soil, or during hand-picking and 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 of the cabbage.
5. Sprouts. Risk factors: The environment in which sprouts grow is most conducive to the growth 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.
6. Raw chicken. Risk factors: 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 extreme care. Wash knives, cutting boards, countertops, and your hands immediately after handling the meat to prevent the spread of bacteria. When you take the raw chicken outside to the grill, bring the used plate back inside and use a new, clean plate for the cooked chicken.
7. Cantaloupe. Risk factors: The rind has many cracks, making it susceptible to bacterial contamination. Bacteria can be present on the skin 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 this is not the best solution. You must be careful with cut cantaloupe, as a large amount of bacteria can grow at room temperature. Therefore, store cut fruit in the refrigerator.