1, sprouts
Risk factors: Sprouts grow in an environment most conducive to the growth of harmful bacteria.
Solution: The only way to ensure safety is to cook. Experts recommend putting sprouts into a soup pot or sautéing them over high heat.
2. Eggs
Risk factor: The infection factor is inside the egg and the only way to eradicate the bacteria is to boil the egg.
Solution: Do not eat raw eggs or half-cooked eggs. Eggs with unconsolidated yolks are potentially dangerous. To be on the safe side, you should prefer to eat eggs that are cooked older or in solid form. The high temperature will kill any bacteria that may be present and you can safely eat boiled eggs or eggs fried on both sides.
3. Stuffed beef
Risk factors: Eating raw beef or partially cooked beef is not good for your health. Beef can carry salmonella or E. coli. Beef patties are more dangerous than steak because they are more likely to be held in the hand, and when ground into a patty, it has a larger surface and harbors more bacteria.
Solution: The only way to ensure sterility is to buy beef that has been sterilized.
4. Packaged greens
Risk factors: Leafy greens, including romaine lettuce and spinach, have been the “culprit” in several disease outbreaks in recent years. One of the largest outbreaks was the E. coli outbreak in 2006, which was associated with packs of spinach and resulted in 199 illnesses and three deaths. E. coli and Salmonella infect produce in a variety of ways, with animal feces seeping into water or soil, or transmitted during hand picking or packaging. In most cases, water does not wash away these dangers.
The solution: The outside leaves of cabbage are more likely to be contaminated, so remove the leaves, wash your hands, and then prepare the rest.
5.Sushi
Risk factors: The biggest problems with sushi are parasites, flatworms and roundworms, such as those found in raw fish. While raw fish is not guaranteed to be safe, dipping in sauce or wasabi may have a mildly antiseptic effect.
Solution: Cooking the fish at least 1 minute at 145 degrees will kill any parasites in the fish. But then, it’s not sushi. The only way to eat fish raw and be sure it doesn’t carry parasites is to eat sushi made from frozen fish. The U.S. Food and Drug Administration recommends that fish be frozen at -31 degrees Celsius for at least 15 hours to kill parasites.
6.Raw chicken
Risk factors: Raw chicken contains salmonella and campylobacter. The biggest risk factor is not eating chicken, but being cross-infected while preparing to make chicken.
Solution: Be extra careful when handling raw chicken. Wash your knife, chopping board, stove top and your hands immediately after cutting the meat to avoid spreading the bacteria inside the chicken to other foods. When you take the chicken outside and put it on the grill, bring back the used plate and change the new plate when you eat the grilled chicken.
7.Cantaloupe
Risk factors: The skin has many cracks and is susceptible to bacterial contamination. Bacteria may exist within the skin of cantaloupe melon, and once the melon is cut open, these bacteria will run into the flesh of the melon.
Solution: Washing the melon skin before eating can also destroy some of the bacteria, but these are not the best solutions. You have to store cut cantaloupe with care because there is a lot of bacteria that can grow at room temperature. So keep the cut fruit in the refrigerator.