Every year, many people get sick from food issues, with most cases being due to eating fruits, vegetables, roasted chicken, or cold dishes. The US MSN website lists the following seven foods that should be consumed with caution.
1. Sushi
Sushi
Risk factors: The biggest problem with sushi is parasites, flatworms, and roundworms, such as those in raw fish. While 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 one minute can kill any parasites. However, that would no longer be sushi. The only way to eat raw fish without the risk of parasites is to eat sushi made from 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
Eggs
Risk factors: 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 will kill any bacteria present, so you can safely eat boiled or fried eggs.
3. Ground beef
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's bacteria-free is to buy beef that has been treated to kill bacteria (irradiated or pasteurized).
4. Packaged green vegetables
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 illnesses and 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 cannot 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. Sprouts
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
Raw chicken
Risk factors: Raw chicken contains Salmonella and Campylobacter. The biggest risk factor isn't eating the chicken, but cross-contamination while preparing it.
Solution: Be very careful when handling raw chicken. Immediately wash knives, cutting boards, countertops, and your hands after handling it to prevent the spread of bacteria. When you take the raw chicken outside to the grill, bring a separate plate back for the cooked chicken, and use a new, clean plate to serve it.
7. Cantaloupe
Cantaloupe
Risk factors: The rind has many cracks and is easily contaminated by bacteria. Bacteria can be present on the rind, and once the melon is cut, these bacteria can transfer to 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, store cut cantaloupe in the refrigerator.