eggs
ΛΑΧΑΝΙΚΑ
leafy greens
Outbreaks from 1990 to 2006: 363
It’s hard to believe, but popular leafy greens like lettuce, spinach, cabbage, kale and arugula can pose health risks. Improper production, handling and preparation can lead to contamination from E. coli, norovirus and salmonella. The latest recall came May 6, 2010, when wholesalers, restaurants, and grocery stores pulled Freshway Foods romaine lettuce because of potential E. Coli contamination. The tainted lettuce was linked to at least 19 cases of illness in New York, Michigan, and Ohio.
Madelyn’s safety tip: "Don't eat recalled products, of course, and always wash your leafy greens by thoroughly soaking them in a large bowl of water (not running water). Dry before eating.”
- FILED UNDER:
- E. COLI,
- FOOD POISONING,
- FOOD SAFETY,
- NOROVIRUS,
- SALMONELLA Read More http://www.ivillage.com/delicious-and-dangerous-10-riskiest-foods-eat/4-b-108868#ixzz2SoqjDQp9
- FILED UNDER:
- FILED UNDER:
- E. COLI,
- FOOD POISONING,
- FOOD SAFETY,
- NOROVIRUS,
- SALMONELLA
- FILED UNDER:
- FILED UNDER:
- FILED UNDER:
- FILED UNDER:
- FILED UNDER:
- E. COLI,
- FOOD POISONING,
- FOOD SAFETY,
- NOROVIRUS,
- SALMONELLA
tuna
Outbreaks from 1990 to 2006: 268
Seafood lovers, beware. If tuna and other fresh fish are not properly refrigerated, this underwater food source begins to release hard-to-destroy natural toxins (like scombrotoxin), and consumption can also cause illnesses related to norovirus and salmonella.
Madelyn’s safety tip: “Love sushi? Keep it cold! Make sure tuna has been kept on ice. But if it's kept higher than refrigerator temperature, you can risk bacterial growth.”
oysters
Outbreaks from 1990 to 2006: 132
Before enjoying this delicacy at a restaurant, heed the FDA’s warnings regarding norovirus and vibrio—the top two sources of oyster contamination. Norovirus, the less risky of the two, can lead to gastroenteritis, or stomach and intestine inflammation. Vibrio, a bacterium found in the same family as cholera, is inherently more dangerous and can lead to severe diseases. Thorough cooking destroys them.
Madelyn’s safety tip: “Raw or undercooked oysters can sometimes pose a health risk. Know the source of your oysters and make sure they’re stored in cold temperatures. Forget the rule that says oysters are safe to eat in months that end with an 'r'—it’s an old wives’ tale.”
potatoes
Outbreaks from 1990 to 2006: 108
Potato salads and other potato dishes, improperly prepared in delis and kitchens, may pose the greatest health risks for consumers. Although salmonella is most commonly associated with potato outbreaks, E. coli, shigella and listeria are also on the list of potato pathogens to guard against.
Madelyn’s safety tip: “While potatoes are vitamin rich when eaten with the skin, if you’re not willing to use a vegetable brush to scrub away skin debris, play it safe and peel before eating.”
cheese
Outbreaks from 1990 to 2006: 83
Even though pasteurized milk has reduced the risk of cheese becoming tainted with dangerous pathogens, this food is not in the clear. Specifically, Latin American-style cheeses, such as queso fresco, may contain unsafe bacteria if produced by unlicensed manufacturers. Also, consumption of soft cheeses, such as feta and brie, has been associated with listeriosis—an often symptom-free infection that can result in miscarriage.
Madelyn’s safety tip: “Pasteurized is key! Pregnant women especially should avoid non-pasteurized cheese products.”
ice cream
Outbreaks from 1990 to 2006: 74
Almost half of all ice cream outbreaks occur in private homes, most likely due to the use of undercooked eggs in homemade ice cream. Ice cream scoops can potentially carry hazards like salmonella and staphylcoccus. Like soft cheeses, soft ice cream can cause problems for pregnant women who are more vulnerable to the threats of listeriosis.
Madelyn’s safety tip: “Ice cream is not a risk for most people consuming commercial or store-bought brands. Be wary of homemade versions that might harbor bacteria from raw eggs used in preparation.”
tomatoes
Outbreaks from 1990 to 2006: 31
Due to the unwanted, repeated existence of salmonella, tomatoes are also considered one of the most risky foods. According to the FDA, salmonella makes its way into tomatoes through small cracks in the skin, the stem scar or the plant itself. Unless the food is cooked, salmonella is tough to eradicate.
Madelyn’s safety tip: “Wash tomatoes thoroughly! Cooked tomatoes will most definitely kill any bacteria lingering on the skin.”
sprouts
Outbreaks from 1990 to 2006: 31
What do seeds and bacteria have in common? Both require warm and humid climates for ideal growth. Typically, sprouts become contaminated with harmful pathogens, such as salmonella and E. coli, in the field or in storage. Individuals with weak immune systems are the most prone to illnesses after consuming raw or undercooked sprouts.
Madelyn’s safety tip: “Although healthful and generally not risky, babies and elderly individuals, as well as those with compromised immune systems, should limit their intake of sprouts."
