Some foods like eggs, packaged green vegetables, sushi, etc., are considered harmless because people eat them every day. In fact, these foods also pose risks. Below, we will introduce the risk factors of 7 foods and their corresponding solutions.
1. Eggs
Risk Factors:
The infection is inside the egg. 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 have potential risks. For safety, it is best to eat eggs cooked a bit longer or solid eggs. High temperatures will kill any bacteria that may be present, so you can safely eat boiled eggs or fried eggs on both sides.
2. 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 during hand-picking or packaging. In most cases, washing with water cannot remove these hazards.
Solutions:
The outer leaves of cabbage are more likely to be contaminated, so remove them, wash your hands, and then prepare the rest.
3. Sushi
Risk Factors:
The biggest problem with sushi is parasites, flatworms, and roundworms, such as those in raw fish. Although raw fish cannot be guaranteed safe, dipping sauce or wasabi may have a slight bactericidal effect.
Solutions:
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 not be sushi. The only way to eat raw fish safely and ensure it is free of parasites is to eat sushi made from frozen fish. The U.S. FDA recommends freezing fish at -31°F (-35°C) for at least 15 hours to kill parasites.
4. Ground Beef
Risk 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 is more likely to be handled by hand, and after being ground, it has a larger surface area, which can harbor more bacteria.
Solutions:
The only way to ensure it is sterile is to buy beef that has been treated to kill bacteria (irradiated).
5. Sprouts
Risk 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 a soup pot 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 while preparing it.
Solutions:
Be very careful when handling raw chicken. Immediately wash knives, cutting boards, countertops, and your hands after handling 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 inside, and use a new plate for the cooked chicken.
7. Cantaloupe
Risk Factors:
The rind has many cracks and is susceptible to bacterial contamination. Bacteria may be present on the surface 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 number of bacteria can grow at room temperature. Therefore, cut melon should be stored in the refrigerator.