In this article, we will take a look at the most common foods that cause food poisoning and we will learn how to still eat them and avoid getting food poisoning at the same time.
Food poisoning is caused by the consumption of food or beverages containing toxins, bacteria, viruses or harmful parasites.
While many foods contain potentially harmful organisms, they are usually destroyed during heat preparation. However, improper food storage and improper hand hygiene can cause contamination.
Pregnant women, children, the elderly and those suffering from chronic diseases have a higher risk of developing food poisoning.
Food poisoning symptoms:
– abdominal pain and cramps;
– weakness and fatigue;
– muscle pain.
What Foods Cause Food Poisoning
Raw chicken, duck, and turkey meat have higher risks of causing intoxication. This happens because of two main bacteria, Campylobacter and Salmonella, which are found in the intestines of these birds.
Bacteria often contaminate fresh poultry meat during the slaughter process and can survive until they are destroyed by proper heat cooking.
Green salad, spinach, cabbage, celery, and tomatoes are a common source of food poisoning, especially when consumed raw. They may be contaminated with harmful bacteria such as E. coli, Salmonella and Listeria.
Contamination may occur due to the water that infiltrates the soil but also due to dirty utensils used during processing. Green leaves are particularly risky because we often consume them raw.
Fish and seafood
Fish stored at improper temperatures present a higher risk of being contaminated with histamine, a toxin that is not destroyed by normal cooking temperatures and can cause scombroid, a toxic food reaction.
Seafood also presents a food risk, as algae consumed by crustaceans produce many dangerous toxins.
During processing, hams, baloney, salami and other cold meats may be contaminated with harmful bacteria, including Listeria and Golden Staphylococcus. Contamination can occur through direct contact with contaminated raw meat or poor hygiene of staff or equipment at the processing plant.
Pasteurization is the process of high-temperature heating of a liquid or food to kill the harmful microorganisms. Manufacturers pasteurize dairy products, including milk and cheese, for safe consumption.
Pasteurization kills harmful bacteria and parasites, such as Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria and Salmonella.
So, to be safe, avoid consuming unpasteurized milk.
They can be harmful when consumed raw or prepared at low heat temperatures.
How Can We Avoid Food Poisoning
– The person preparing the food must practice good hygiene, thoroughly wash his hands before and after touching raw meat and vegetables.
– Avoid washing raw meat, as it does not kill bacteria, but cause them to spread to other foods, cooking utensils, and kitchen surfaces.
– Do not eat foods after the expiration date.
– Meat must be well cooked at high temperatures to ensure the destruction of all bacteria.
– We should store the foods in the refrigerator at +4 degrees Celsius.
– We should buy the foods only from verified stores.