Introduction: Every year, many people get sick from food issues, with most of them due to eating fruits, vegetables, roasted chicken, or cold dishes. The U.S. MSN website has published the following seven foods that should be consumed with caution.
1. Sushi
Risk factors: The biggest problems with sushi are 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. 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 U.S. Food and Drug Administration 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 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 that are cooked longer or are firm. High temperatures 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 factors: 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, its surface area is larger, harboring more bacteria.
Solution: The only way to ensure it is sterile is to buy beef that has been treated to kill bacteria.
4. Packaged Green Vegetables
Risk factors: 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 caused 199 people to get sick and 3 deaths. E. coli and Salmonella can contaminate produce in various ways, such as animal feces seeping into water or soil, or during manual 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
Risk factors: 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 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 when preparing it.
Solution: Be very careful when handling raw chicken. Wash your knife, cutting board, stove, and hands immediately after cutting meat 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 when serving the cooked chicken.
7. Cantaloupe
Risk factors: The skin has many cracks, making it susceptible to bacterial contamination. Bacteria may be present in the skin of the cantaloupe, and once the melon is cut, these bacteria can get into the flesh.
Solution: Washing the melon skin before eating can eliminate some bacteria, but these are not the best solutions. You must be careful when storing cut cantaloupe, as a large amount of bacteria can grow at room temperature. Therefore, cut fruit should be stored in the refrigerator.