Many people get sick from food every year, and most of them are from eating fruits, vegetables, roast chicken, or cold salads. The American MSN website lists the following seven foods that must be handled with caution. 1. Sushi.
Danger factors: The biggest problem with sushi is 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 (63°C) for 1 minute can kill any parasites in the fish. But then it's not sushi. The only way to eat raw fish and ensure it is parasite-free is to eat sushi made from frozen fish. The U.S. Food and Drug Administration recommends freezing fish at -31°F (-35°C) 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 risk. For safety, it's best to eat eggs cooked a little longer or fully set. 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.
Danger factors: Eating raw or undercooked beef is not good for your health. 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, its surface area is larger, hiding more bacteria.
Solution: The only way to ensure it's sterile is to buy beef that has been pasteurized.
4. Packaged green vegetables.
Danger factors: Leafy green vegetables, including lettuce and spinach, have been the "culprits" in several outbreaks of disease 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 animal feces seeping into water or soil, or during hand-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 them, wash your hands, and then prepare the rest.
5. Sprouts.
Danger 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 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 the chicken, but cross-contamination when preparing it.
Solution: Handle raw chicken with special care. Wash knives, cutting boards, stovetops, and your hands immediately after handling the meat to prevent the spread of bacteria from the chicken to other foods. When you take the chicken outside to the grill, take the used plate back, and use a new plate for the cooked chicken.
7. Cantaloupe.
Danger factors: The rind has many cracks, making it susceptible to bacterial contamination. Bacteria can 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 with cut cantaloupe, as a large amount of bacteria can grow at room temperature. Therefore, cut fruit should be stored in the refrigerator.