While most products are tested before they go to store shelves, this does not reduce the risk of food poisoning to zero. Moreover, there are a number of products that most often can cause malaise and unpleasant symptoms in the form of nausea, vomiting, and stomach pains. We have compiled a list of 8 foods that, if stored or cooked improperly, can cause poisoning - be careful when using them.
Poultry
An incompletely cooked bird often becomes the cause of severe food poisoning. And all because of two types of bacteria - Campylobacter and Salmonella, which live in the intestines and feathers. Microorganisms often get onto meat during slaughter. The problem is the vitality of bacteria, which die only after proper heat treatment.
According to experts, more than 40% of chicken meat sold in supermarkets is contaminated with Campylobacter, about 5% with Salmonella.
To reduce the risk of food poisoning, it is important to:
- do not rinse raw meat, since in this case bacteria, together with water droplets, can get onto any kitchen surfaces, dishes;
- cook it thoroughlyso that no pink raw parts remain (if boiling, it is better to do this twice, draining the water after the first time).
Vegetables and greens
The risk of ingestion of dangerous microorganisms (E. coli, Listeria, Salmonella) is especially increased if they are consumed fresh. Most often, bacteria appear when crops are grown in contaminated soil, when delivered to the store, if the cleanliness of tools and equipment is not observed.
In order not to get infected, it is important to thoroughly rinse food, especially herbs, before cooking.
Other tips:
- you shouldn't buy spoiled greens;
- you cannot add salads, dill and other herbs to food if they have been stored at room temperature for a long time.
Fish and seafood
Most often, when eating fish, people get poisoned as a result of the action of histamine toxin - it is produced by bacteria. The second common cause of unpleasant symptoms is ciguatera disease, which is also caused by microorganisms. It is found only when eating fish caught in warm tropical seas.
The main danger is that these two types of toxins are not destroyed even under the influence of high temperatures - you can even get poisoned with fish prepared according to all culinary canons.
Poisoning can also be encountered when eating seafood (mussels, oysters, etc.). This is due to the fact that they consume algae, which in turn accumulate dangerous toxins. If it is safe to buy these foods from large supermarkets because they are screened, then eating seafood from unprotected areas increases the risk very much.
Therefore, it is advisable to purchase such products in large markets that care about their own reputation, and also send them to the refrigerator before cooking.
Rice
It would seem, what is dangerous about rice? But this grain is often the cause of severe food poisoning. And the unpleasant symptoms arise from the microorganisms Bacillus cereus, which are not afraid of temperatures and calmly multiply in dry conditions.
If rice porridge is left on the table after cooking, bacteria will grow rapidly. And the longer the finished porridge stays, the higher the risk of poisoning.
Therefore, it is so important to immediately put the rice in a cool place after cooking and warm it thoroughly before feeding it to your family.
Unpasteurized dairy products
Many people dislike pasteurized milk, but this process minimizes the risk of contamination. Thanks to pasteurization, most dangerous microorganisms die: E. coli, Salmonella, Brucella and many others.
Recent studies have found that eating unpasteurized dairy products is 150 times more likely to cause food poisoning than pasteurized foods.
Therefore, it is so important to buy only pasteurized milk in stores. Correct storage (the temperature should be below +5 degrees) and eating foods that have not expired will also help to avoid infection.
Eggs
Eggs can cause salmonellosis when eaten raw or undercooked.
Therefore, it is so important to remember about a number of recommendations:
- do not eat eggs with cracked shells;
- rinse eggs thoroughly before cooking to remove dirt, excrement;
If you are making a dish in which the eggs must not be fully cooked, it is better to use pasteurized foods.
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