7 foods most likely to cause food poisoning

7 foods most likely to cause food poisoning

FTake Action: Few things are less fun than coming down with a stomach bug that leaves you glued to the toilet for what feels like days. But for better or for worse, if and when do inevitably, know that you are not alone: ​​food poisoning, a food-borne illness that can cause varying degrees of cramping, nausea, vomiting or diarrhea, is much more common than you might think.

According to the CDC, approximately one in six Americans (or 48 million people) become ill, 128,000 are hospitalized and 3,000 die each year from foodborne illnesses. Although it’s nearly impossible to avoid foodborne illness at all costs, and most people recover without needing treatment, we spoke with Francisco Diez-Gonzalez, PhD, professor and director of the Center of Food Safety from the University of Georgia on some of the most common culprits of food poisoning. Having them in your back pocket, he says, will help you be extra careful to follow proper food safety precautions when handling these ingredients at home or in restaurants. (And as a bonus, Dr. Diez-Gonzalez also shared some of the foods that are less likely to make you sick with us. Because peace of mind, right?)

7 foods most likely to cause food poisoning, according to a food expert

According to Dr. Diez-Gonzalez, these foods are very likely to cause foodborne illness, which means they should be approached with some caution.

1. Oysters

Oysters are filter feeders, which means they can pick up things in the water, including bacteria. “Oysters are a food that poses a high risk of food poisoning – they can transmit not only bacteria but also viruses, especially since they are often eaten raw,” says Dr Diez-Gonzalez. The CDC notes that oysters may contain vibrio (an intestinal disease caused by small bacteria) and other harmful germs that can concentrate in their tissues. The best way to effectively kill these odorless and tasteless bacteria is to cook them thoroughly, such as boiling them for three minutes.

2. Rare Beef Burgers

Beef burgers, made from ground or minced beef that has been processed and pose a higher risk of contamination, are more likely to cause food poisoning than steak. Natalie Alibrandi, London-based food scientist and CEO of Nali Consulting, says it’s important to always eat well-cooked meat. “Raw meat can contain harmful bacteria, such as E.coli, which can cause food poisoning. Eating at least well-cooked and well-done burgers will avoid this risk,” says Alibrandi. The USDA recommends cooking ground meat until it reaches an internal temperature of 160°F.

3. Raw fish

Most raw fish used to make foods like sushi are pre-frozen to kill parasites and bacteria. However, according to Dr. Diez-Gonzalez, once the fish have been handled, they can come back quickly. The best way to prevent poisoning from raw fish is to cook it well or eat it very soon after preparation. Or, as Alibrandi and Dr. Diez-Gonzalez recommend, cooking the fish will mitigate that risk.

4. Germs

“Germs have a very consistent track record for frequent outbreaks,” says Dr. Diez-Gonzalez. This is due, in part, to the fact that sprouts are usually grown in very hot conditions, have a high moisture content, and are usually eaten raw. “Hot temperatures can further accelerate the growth of harmful bacteria and other microorganisms that can make you sick. Bean sprouts pose a high risk of contamination from listeria, salmonellaAnd E.coli. Therefore, if eaten, it is essential that they are well cooked to mitigate the risk,” says Alibrandi.

“Germs have a very consistent track record for frequent outbreaks,” says Dr. Diez-Gonzalez. This is due, in part, to the fact that sprouts are usually grown in very hot conditions, have a high moisture content, and are usually eaten raw.

5. Prepared salads and leafy greens

“Every year we see at least one or two notable outbreaks of leafy greens,” says Dr. Diez-Gonzalez. He notes that researchers have found that most green-related outbreaks tend to occur during the summer months, indicating that they may be caused seasonally. “There could be many different explanations, but we don’t really know for sure. One of them could be that the weather allows the survival and transmission of pathogenic pathogens in the environment when it is hot,” says Dr. Diez-Gonzalez.

“Every year we see at least one or two notable outbreaks of leafy greens,” says Dr. Diez-Gonzalez. He notes that researchers have found that most green-related outbreaks tend to occur during the summer months, indicating that they may be caused seasonally.

6. Raw milk

Another food that Dr. Diez-Gonzalez says may be linked to frequent cases of foodborne illness is raw milk. “Raw milk can be contaminated as soon as it’s taken from a dairy cow, and it’s really hard to control that kind of contamination,” he says. However, a method called pasteurization, which involves heating liquids to high temperatures for short periods of time to kill harmful microbes, is a very effective decontamination technique for making this food safe to eat.

7. Certain frozen foods

We have learned that heating foods to specific temperatures can help kill most disease-causing organisms. However, this does not happen in the same way when it comes to cold temperatures. Dr. Diez-Gonzalez says to keep in mind that freezing foods doesn’t kill most bacteria or viruses. “Freezing food doesn’t kill many of the pathogenic organisms we face. These organisms can stay frozen with the product unless there is a ‘kill step’ to remove the pathogens,” he explains. This means that once food is thawed, disease-causing organisms can continue to exist and lead to unwanted illness.

That said, frozen foods that are properly treated before packaging to eliminate any possible contagion are likely safe to eat.

Foods Least Likely to Cause Food Poisoning

Several foods are less likely to make you sick, says Dr. Diez-Gonzalez. In general, he recommends foods that have a low risk of contamination or that have been processed to eliminate bacteria. “Canned foods are among the safest foods that are rarely associated with foodborne illness. This also includes canned foods like jellies and jams,” he says.

Additionally, Dr. Diez-Gonzalez says pasteurized products — which have been heat-treated to kill disease-causing organisms — are generally a safe bet, too. Whole fresh produce that you intend to cook is also low risk. And fresh fruits, like bananas and oranges, that have a protective exterior are OK. “I’ve never heard of a banana-related case,” he says.

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