The Top 10 Most Dangerous Foods That Need Immediate Attention
1. Sprouts
“If sprouts are a problem, it’s a big problem, which is why they should be number one on the list of dangerous foods,” says Dr. Michael Doyle, director of the Center for Food Safety at the University of Georgia. “The conditions under which sprouts are grown are also ideal for harmful bacteria to thrive.” The soil used to grow sprouts is soaked and kept constantly moist—which is the perfect environment for bacteria to multiply (Salmonella is the most common bacterium carried by sprouts). Solution: While 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 get sick from eating sprouts frequently. 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 home-grown sprouts. Rinsing sprouts does not remove harmful bacteria; the only way is to cook or fry them.
2. Eggs
We can breathe a small sigh of relief because only raw or undercooked eggs will 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 especially careful with salads that may contain partially cooked eggs. Don't eat cookie dough before it's fully baked, as the eggs in the dough are not yet cooked. The overly soft or even liquid parts of the egg hide danger. For safety, wait until the egg liquid has all solidified before eating, at which point the egg is fully cooked. If you really like to eat runny eggs, choose eggs that have been pasteurized (a high-temperature sterilization process). Those sterile eggs are usually marked on the shell or packaging.
3. Undercooked Ground Beef
Eating raw or medium-rare beef usually 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 the beef through, a high temperature of 160°C (160°F) is needed to kill the bacteria. Fully cooked ground beef is brown inside, not pink.
4. 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 packaged spinach on the U.S. market carried 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 contaminated animal feces polluting the soil and water, or coming into contact with bacteria during harvesting and packaging.
Solution: “Packaged vegetables are actually more easily contaminated. If you want to reduce the risk, choose whole fresh vegetables instead of packaged ones,” Doyle says. If you buy cabbage, it's best to peel off 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 leafy vegetables like spinach, the chances of contamination are the same for both inner and outer leaves. The only method is still heat sterilization.
5. Sushi
The biggest problem with sushi is parasites—tapeworms, flatworms, and roundworms. Raw fish, which is often used in sushi, is likely to contain these parasites. 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 the raw fish is 100% safe, eating it with soy sauce or wasabi may have some antibacterial effect.
Solution: Fish must be cooked at a high temperature of at least 145°C (145°F) for one minute to kill parasites. But then it wouldn't be sushi. The only way to eat raw fish without carrying parasites is to eat sushi made with frozen fish. The U.S. Food and Drug Administration (FDA) recommends that raw fish be frozen at -31°C (-31°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 (as long as it's cooked through and there are no pink parts when you cut it), but cross-contamination with other foods while preparing the chicken.
Solution: Be very careful when handling raw chicken. Immediately wash knives, cutting boards, stoves, and your hands after cutting chicken to prevent the spread of bacteria from the chicken 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 dressings are generally not very dangerous. The U.S. Food and Drug Administration has specific regulations on the pH and acidity of salad dressings sold on the market. Because salad dressings are acidic, they have a certain antibacterial effect. However, given that many people have gotten sick after eating vegetable platters and sandwiches with salad dressing, it is still included on the list of risky foods. This is because even though salad dressing can kill bacteria, it can still spoil if not stored properly. However, due to the unique smell and slightly sour taste of salad dressing, many people cannot tell when it has gone bad.
Solution: Seal and refrigerate salad dressing. Do not eat salad dressing after its expiration date. If you make salad dressing at home, make sure 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 issues of this fruit. Because the skin of cantaloupe has many cracks, it is easy to pick up contaminants and breed bacteria. Once the melon is cut, these bacteria can get into the flesh.
Solution: Buy fresh, whole cantaloupes and carefully wash the rind 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 ever thought that the cheese you eat might not have undergone such a process? Many soft cheeses—including French Brie and goat cheese—are unpasteurized. Although the U.S. requires domestically produced and imported unpasteurized cheeses to be shelf-stable for at least 60 days, they still pose a risk of causing illness. 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 word of caution: you are risking your health when you eat them.
10. Salads
Salad bars are common in Western restaurants and buffets, filled with various fruits, vegetables, and sauces for you to choose from, or sometimes they are pre-made salads by the chef. You might find it convenient, just picking and choosing to eat a ready-made salad. However, taking this shortcut also has risks because you don't know if the ingredients are fresh, if they have been washed properly, if some ingredients that need cooking are fully cooked, or if the restaurant staff are healthy and have no infectious diseases... Unlike other foods that are heat-sterilized, salads are almost always raw and have the most potential safety hazards.
Solution: You need to make sure the salad bar you visit keeps food at the proper temperature (cold food should be cold, hot food should be hot). Check if the restaurant's hygiene standards are合格, and if the chefs and waiters have a cold or other infectious diseases. Are the food areas covered to prevent contamination when people sneeze or cough? If you can't verify all of these, the safest method is to go home and make your own salad.