The Top 10 Most Dangerous Foods That Must Be Handled Immediately
1. Sprouts
"If sprouts are a problem, it's a big problem, which is why they should top the list of dangerous foods," says Dr. Michael Doyle, director of the Center for Food Safety at the University of Georgia. "The environment in which sprouts grow is also the most conducive to the proliferation of harmful bacteria." The soil used to grow sprouts is soaked in water and remains constantly moist—which is precisely the ideal environment for bacterial growth (Salmonella is the most common bacteria carried by sprouts).
Solution: Although Doyle says some researchers have tried to determine if sprouts are contaminated by testing the moisture in the soil, this is not a completely reliable method. People still frequently get sick after eating sprouts. Even if you grow sprouts at home, you can't be completely safe—no matter how careful you are, the harmful bacteria that thrive in large-scale growing environments will also appear on your homegrown sprouts. Rinsing sprouts does not remove harmful bacteria; the only way is to boil or fry them.
2. Eggs
We can breathe a small sigh of relief because only raw or undercooked eggs can make people sick. About 1 in every 10,000 eggs carries Salmonella. Although this probability seems low, who can guarantee that the eggs in your home are all safe? Salmonella can spread between eggs, so it's best to wait until they are fully cooked before eating them.
Solution: Avoid eating raw or undercooked eggs. Be particularly careful with salads that may contain raw eggs. Also, don't eat cookie dough before it's fully baked, as the eggs in the dough are not cooked. The overly soft or even liquid parts of an egg hide dangers. For safety, wait until the egg yolk and white are completely solid before eating, at which point the egg is fully cooked. If you prefer your eggs runny, choose pasteurized eggs (a high-temperature sterilization process). These sterile eggs are often marked on the shell or packaging.
3. Undercooked Ground Beef
Eating raw or medium-rare beef always involves some risk, as they may carry Salmonella and E. coli. Even if the beef production process is flawless, there is still a possibility of it being contaminated. The safest method is to choose sterilized beef products. Ground beef is less safe than whole cuts of beef because it undergoes more processing and is more easily contaminated by bacteria.
Solution: Temperatures below 140°C (140°F) usually only cook ground beef to medium-rare. To cook it through, a high temperature of 160°C (160°F) is needed to kill bacteria. Fully cooked ground beef is brown inside, not pink.
4. Pre-packaged Leafy Greens
Leafy greens, including lettuce and spinach, have been the "culprits" behind several disease outbreaks in recent years. A recent serious case occurred in 2006, when bagged spinach on the U.S. market was contaminated with E. coli, causing 199 people to get sick and 3 to die. Harmful bacteria like Salmonella and E. coli can contaminate vegetables in various ways, such as through contaminated animal feces polluting the soil and water, or through contact with bacteria during harvesting and packaging.
Solution: "Pre-packaged vegetables are actually more susceptible to contamination," says Doyle. "If you want to reduce the risk, choose whole, fresh vegetables instead of pre-packaged ones." If you buy cabbage, it's best to remove the outer leaves, as they are more likely to be contaminated. After removing the outer leaves, wash your hands before handling the rest. However, for loose-leaf vegetables like spinach, the chances of contamination are the same for inner and outer leaves. The only method is still heat sterilization.
5. Sushi
The biggest problem with sushi is parasites—tapeworms, flatworms, and roundworms—which are often found in raw fish (commonly used in sushi). To eat with peace of mind, it's best to go to a reputable Japanese restaurant where the chefs not only know how to select the best fish but also know which types of fish might have parasites and remove them during the sushi-making process. Although it cannot be guaranteed that raw fish is 100% safe, dipping it in sauce or wasabi may have some antibacterial effect.
Solution: Fish should be cooked at a high temperature of at least 145°C (145°F) for 1 minute to kill parasites. But then it wouldn't be sushi. The only way to eat raw fish without the risk of parasites is to eat sushi made from frozen fish. The U.S. Food and Drug Administration (FDA) recommends that raw fish be frozen at -31°C (-24°F) for at least 15 hours to kill parasites.
6. Raw Chicken
Raw chicken is a notorious carrier of Salmonella and Campylobacter. The biggest risk factor is not eating the chicken itself (as long as it's cooked through and has no pink parts when cut), but cross-contamination with other foods while preparing it.
Solution: Be extremely careful when handling raw chicken. Immediately wash knives, cutting boards, countertops, and your hands after cutting chicken to prevent the spread of bacteria to other foods. After you place the chicken on the grill, wash the plate you used or use a new one to hold the cooked chicken.
7. Salad Dressing
Salad dressing is generally not very dangerous. The U.S. Food and Drug Administration has clear regulations on the pH and acidity of commercially sold dressings. Because salad dressing is acidic, it has a certain antibacterial effect. However, given that many people have gotten sick after eating vegetable platters and sandwiches with dressing, it is still included on the list of potentially risky foods. This is because even though dressing can kill bacteria, it can still spoil if not stored properly. Many people cannot tell when dressing has gone bad due to its distinctive smell and slightly sour taste.
Solution: Seal and store salad dressing in the refrigerator, and do not eat it after its expiration date. If you make dressing at home, ensure all ingredients are fresh and uncontaminated, and that your utensils are clean.
8. Cantaloupe
In March 2006, cantaloupes imported from Honduras were recalled in the U.S. for carrying Salmonella, a case that drew attention to the safety risks of this fruit. Because the rind of a cantaloupe has many cracks, it is easy to pick up contaminants and harbor bacteria. Once the melon is cut, these bacteria can get into the flesh.
Solution: Buy fresh, whole cantaloupes and wash the rind thoroughly before eating to reduce the chance of the flesh being contaminated, but this is not enough. You must store cut cantaloupe carefully, as a large amount of bacteria can grow at room temperature. Therefore, store cut cantaloupe in the refrigerator.
9. Unpasteurized Cheese
Unless you are drinking fresh milk straight from the cow, most milk on the market has been pasteurized. Most people know they should drink pasteurized milk. But have you thought that the cheese you eat might not have been treated this way? Many soft cheeses—including French Brie and goat cheese—are unpasteurized. Although the U.S. requires domestically produced and imported unpasteurized cheese to be safe for at least 60 days, they still pose a health risk. Therefore, it is recommended that pregnant women, children, the elderly, and people with weakened immune systems avoid eating such cheeses.
Solution: Check the label on the cheese packaging before buying; it usually states in the ingredients list whether the cheese is made from pasteurized or unpasteurized milk. Although soft cheeses taste better, a reminder: you are taking a risk with your health when you eat them.
10. Salad
Salad bars are common in Western restaurants and cafeterias, filled with various fruits, vegetables, and sauces for you to choose from, or sometimes pre-made salads by the chef. You might think this is very convenient, just picking and choosing to eat a ready-made salad. However, taking this shortcut has its risks because you don't know if the ingredients are fresh, have been washed properly, if cooked ingredients are fully cooked, or if the restaurant staff are healthy and free of infectious diseases... Unlike other foods that are heat-sterilized, salad is almost always raw and has the most potential safety hazards.
Solution: You need to make sure the salad bar you visit keeps food at the proper temperature (cold foods should be cold, hot foods should be hot). Check if the restaurant's hygiene standards are met, and if the chefs and waiters have colds or other infectious diseases. Are the food covers in place to prevent contamination when people sneeze or cough? If you can't confirm all of these, the safest method is to go home and make your own salad.