7 Dangerous Foods: Sushi and Eggs Are the Worst
Every year, many people get sick from food, with most cases being linked to fruits, vegetables, roasted chicken, or cold dishes. The U.S. MSN website has released the following seven foods that should be consumed with caution.
1. Sushi
Danger 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.
Solutions:
Cooking fish at a high temperature of at least 145°F (63°C) for 1 minute can kill any parasites. However, that would no longer be sushi. The only way to eat raw fish and guarantee it is parasite-free is to eat sushi made from frozen fish. The U.S. Food and Drug Administration (FDA) 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.
Solutions:
Do not eat raw or undercooked eggs. Eggs with runny yolks pose a potential risk. For safety, it's best to eat eggs cooked longer or until the yolk is solid. High heat will kill any bacteria that may be present, so you can safely eat hard-boiled or fully fried eggs.
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's more likely to be handled by hand, and after being minced, it has a larger surface area, which can harbor more bacteria.
Solutions:
The only way to ensure it is bacteria-free is to purchase beef that has been treated to kill bacteria (irradiated).
4. Packaged Leafy Greens
Danger 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 through animal feces seeping into water or soil, or through contamination during hand-harvesting or packaging. In most cases, washing with water does not remove these dangers.
Solutions:
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.
Solutions:
The only way to ensure safety is to cook them. Experts recommend adding sprouts to soups 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 while preparing it.
Solutions:
Be very careful when handling raw chicken. Immediately wash knives, cutting boards, countertops, and your hands after cutting meat to prevent the spread of bacteria from the chicken to other foods. When you take the chicken outside to put it on the grill, bring the used plate back in, and use a new, clean plate for the cooked chicken.
7. Cantaloupe
Danger Factors:
The rind has many cracks and is easily contaminated by bacteria. Bacteria can be present on the skin of the cantaloupe, and once the melon is cut, these bacteria can get into the flesh.
Solutions:
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.