Most people don’t really think about food poisoning — that is, until it hits close to home. Luckily, keeping food safety in check can help avoid eating contaminated food. You can run into bacteria, viruses, or parasites at various stages when you’re storing, prepping, and cooking your dishes.
Pregnant folks, those with a weakened immune system, kids under five, and seniors over 60 are more likely to face food poisoning risks. Believe it or not, food poisoning isn’t just a street vendor issue; you can totally get it right at home from everyday ingredients and meals.
Unwashed products
Everyone knows that fruits and vegetables are super healthy, but eating them raw can sometimes cause food poisoning. Vegetables and leafy greens, especially, can pick up E. coli, salmonella, and listeria at various stages in the supply chain, like from contaminated water and unsanitary equipment. In the past, outbreaks in the U.S. have been linked to lettuce, spinach, cabbage, kale, tomatoes, and celery. Make sure to give those vegetables and greens a good wash, especially if you’re planning to eat them raw. Also, steer clear of those salad bags that have wilted or rotten leaves in them.
Raw sprouts
There are different kinds of sprouts out there, and they all come with the potential risk of harboring pathogens like salmonella, listeria, and E. coli. Seeds require warmth, moisture, and nutrients to sprout, and bacteria love this kind of environment too. The FDA suggests that pregnant women and others who are more vulnerable should steer clear of raw sprouts. Hey, the bright side is that cooking can totally wipe out those bacteria, making things way safer to eat.
Raw or undercooked eggs
Eggs are rich with nutrients, but there’s a catch—they can also harbor salmonella both inside and on the shell. Eggs used to be a big culprit in food poisoning outbreaks, but we’ve seen a drop in those cases lately. Still, these things happen and can lead to some pretty serious health issues. Always get rid of eggs that have a dirty or cracked shell. If you’re whipping up something that calls for raw eggs, go for pasteurized ones. Also, watch out for runny eggs and those homemade salad dressings.
Raw shellfish and fish
When fish isn’t stored right, there’s a good chance it can develop histamine. Sadly, the usual cooking temperatures just aren’t enough to take out this kind of bacteria. Eating it can lead to scombroid poisoning, causing nausea, wheezing, and facial swelling, along with a few other symptoms.
Also, tropical fish can sometimes carry ciguatoxin, leading to ciguatera fish poisoning. It can’t be cooked out, which means it can catch unsuspecting consumers off guard. So, here’s the deal: shellfish can munch on toxic algae, and that can lead to some serious sickness for anyone who digs into those oysters, scallops, and the like. So, it’s crucial to grab your seafood from trustworthy places and make sure to keep it cool until you’re ready to cook or eat it.
Raw or undercooked Chicken productions
Improperly cooked poultry, such as chicken, turkey, and duck, can lead to food poisoning. Campylobacter and salmonella are two types of bacteria that commonly show up in feathers and guts. When it comes to slaughtering, bacteria can spread to the other birds, but don’t worry—they get wiped out when you cook the meat. But, you know, raw poultry can totally spread this bacteria onto other surfaces like counters, utensils, chopping boards, and even other foods. So, food safety experts say it’s best to skip washing raw chicken. It doesn’t actually kill the germs and just raises the chances of cross-contamination.
Rice
Rice is a go-to food for tons of folks globally. But when it’s raw, it might have some nasty spores that can cause food poisoning. This type of bacteria is pretty unique because it can thrive in dry places and even make it through cooking. So, if you leave cooked rice out, those spores can turn into bacteria that might make someone feel unwell. So, it’s best not to leave cooked rice sitting out at room temperature. Serve it up right away or pop it in the fridge. Make sure the rice is nice and hot when you reheat it.
Unpasteurized milk
“There’s this big buzz around all-natural raw milk products these days. … “For me, that’s not really food; it’s more like a dare,” remarks Keith Schneider, Ph.D, a professor in the Food Science and Human Nutrition Department at the University of Florida. “The FDA has a pasteurized milk ordinance for a reason, and that’s to keep the product safe.” It’s a natural product straight from a cow, right next to where it does its business, and there’s a good chance that the udder could get contaminated, letting bacteria slip into the milk. You might find some pretty nasty stuff in there, like E. coli, campylobacter, listeria, and salmonella. “Honestly, I think this whole idea that raw milk is healthier for you is just ridiculous,” Schneider wraps up.
Rare beef
Raw beef might carry some nasty pathogens, like listeria and E. coli. We’re talking about dishes like carpaccio or steak tartare here. Even meat that’s rare, you know, like undercooked, can have bacteria such as staphylococcus aureus, clostridium perfringens, and campylobacter. These little guys can lead to some nasty gastrointestinal issues. Steaks or burgers that have a reddish or pink center usually haven’t been cooked enough to get rid of those pesky pathogens.
“I typically stick to ground beef that’s cooked well done. When it comes to ground beef or meat blends, there’s a greater chance of pathogens hanging around,” explains Robert Gravani, Ph.D., a professor emeritus of food science at Cornell University.
Deli meat
In the same way, nasty pathogens can get into deli meats like ham, bologna, bacon, and hot dogs. This can happen if there’s accidental contact with raw meat or if the deli staff aren’t following proper food safety practices. Overall, it looks like there have been more listeria cases linked to deli meats from restaurants rather than from pre-packaged products. Also, make sure to cook those hot dogs and bacon all the way through and dig in right away. Hey, just a quick reminder that lunch meat needs to be kept in the fridge to stay fresh.
Sources
- “Top 9 Foods Most Likely to Cause Food Poisoning.” Healthline. Daisy Coyle, APD. June 26, 2023
- “Food safety for vulnerable populations.” Government of Canada. May 31, 2024
- “I’m a food safety scientist. I won’t eat these 7 risky foods.” Today. Caroline Kee. June 26, 2023
