We consulted experts regarding edibles that might cause foodborne illnesses.
If there is a single ability that every home chef requires, it is mastering basic food safety rules This encompasses how you prepare and store food However, it also depends on the particular foods you consume. Certain ingredients carry an extremely high risk of causing foodborne illness, so they wouldn’t be found in a professional food safety expert’s pantry. Discover which items are considered high-risk and how you can take steps to prevent problems when preparing these at home.
Meet Our Expert
- Kimberly Baker, Ph.D., R.D., L.D.N. , director of the Clemson Extension Food Systems and Safety Program Staff
- Mitzi Baum, MSc , a food safety educator at Michigan State University and also the CEO of STOP Foodborne Illness
Related: Food Safety Experts Say You Should Avoid These 7 Mistakes When Grocery Shopping
Raw Eggs
Although numerous individuals partake in dishes prepared with raw eggs or enjoy eggs with runny yolks, experts in food safety advise against consuming them. They warn that raw eggs can be a source of Salmonella "A bacterium capable of causing foodborne illnesses,” says Kimberly Baker, Ph.D., RD, LD, who leads the Clemson Extension Food Systems and Safety Program Team. This bacterium may contaminate the eggshell within the hen’s reproductive system; however, it can also penetrate the interior of the egg before the shell forms. “Moreover, inadequate washing of eggs can exacerbate this issue," she adds. Salmonella "Contamination from the shell can affect the part of the egg we eat once it’s cracked," explains Baker.
This risk extends to eggs with runny yolks, so be mindful of this preference when cooking eggs not entirely done. It’s important to consider similar risks associated with foods made from raw or partially cooked eggs or egg whites, which include "certain salad dressings, mayonnaise, various sauces, drinks like eggnog and cocktails topped with an egg-white froth, along with sweets such as meringues and some types of ice cream," according to Baker.
Ways to Sidestep Problems with Raw Eggs
Baker always recommends cooking eggs to a minimum internal temperature of at least 145 degrees Fahrenheit to eliminate any potential Salmonella. Additionally, when your recipe requires raw eggs or egg whites, use pasteurized liquid eggs to guarantee the safety of the finished meal, as suggested by Baker.
Undercooked Meat, Poultry, and Fish
Regardless of whether you favor red meat, poultry, or seafood, consuming undercooked meat or fish presents a food safety hazard. It might lead to various foodborne ailments, including Campylobacter (in poultry), E. coli, Listeria , Salmonella , and Toxoplasma (particularly in pork, lamb, and venison) according to Mitzi Baum, MSc, who serves as a food safety instructor at Michigan State University and also acts as the CEO of STOP Foodborne Illness "These foodborne illnesses may cause symptoms such as diarrhea, cramps, abdominal pain, and fever; however, they can lead to severe complications in certain instances," she explains.
Ways to Sidestep Problems with Meat, Poultry, and Fish
To reduce the chance of experiencing foodborne illness, ensure that you always thoroughly cook meats and fish to the recommended temperatures. USDA -recommended temperature:
- Beef, pork, veal, and mutton: 145 degrees Fahrenheit
- Ground meat: 160 degrees Fahrenheit
- All poultry: 165 degrees Fahrenheit
- Fish and shellfish: 145 degrees Fahrenheit
Raw Cookie Dough
Another dish that specialists steer clear of is uncooked cookie batter—whether it’s made from scratch. and pre-packaged. This is due to the fact that it includes uncooked flour and raw eggs, which might contain harmful bacteria. E.coli and Salmonella respectively. Specifically, " E.coli "Is among the most prevalent bacteria responsible for foodborne illnesses," clarifies Baum. This bacterium can lead to illness in anybody; however, children, elderly individuals, and those with weakened immune systems face a greater risk, according to Baum.
Ways to Sidestep Problems with Uncooked Cookie Dough
If you want to be safe with cookie dough, make sure it’s thoroughly cooked. As baker explains, “Cooking the dough at high temperatures over 145°F will eliminate dangerous bacteria.” Alternatively, if you prefer to relish raw cookie dough without worry, opt for heat-treated flour and leave out the eggs from the mix. According to Baker, “Since eggs mainly serve as a structural component when baking cookies, they aren’t needed in uncooked versions of the treat.”
Food in Swollen Cans
If you have swollen or bulging canned food , our specialists advise against consuming it. The swelling indicates a potential contamination warning signal. Clostridium botulinum A bacterium frequently linked with canned goods, as it flourishes in low-oxygen conditions (such as those found within cans) at ambient temperatures, according to Baker. In essence, these microbes multiply and produce gases, causing “the contents of the sealed container to expand, making the lid bulge or the sides push out,” Baum clarifies.
Ways to Sidestep Problems with Canned Goods
If a canned food item appears swollen or expanded, this indicates improper processing. As noted by Baker, "this is a definitive sign of possible botulism contamination and should not be overlooked." The recommended action is to discard it entirely; do not utilize it for cooking purposes nor consume it directly.
Unwashed Leafy Greens
Although all types of produce have the potential to be tainted with dangerous microorganisms, leafy greens are particularly vulnerable. This susceptibility stems from their proximity to the soil during growth, making them prone to absorbing harmful bacteria. Additionally, these vegetables are typically consumed raw, bypassing the heat treatment that would eliminate such pathogens. Consequently, if leafy greens are not adequately rinsed—or are cleaned using polluted water—they can lead to health issues, as stated by Baum.
Ways to Sidestep Problems with Leafy Vegetables
Prior to consuming, slicing, or preparing leafy greens, rinse them thoroughly with fresh running water. This step also applies to head vegetables such as lettuce And for the cabbage, start by removing the outer layer of leaves, recommends the guide. FDA .
The exemption lies with pre-washed greens found in boxes or bags, often marked as "ready-to-eat" or "triple-washed," says Baum. Rinsing these types could potentially raise the chance of contamination, hence it’s advised to consume them without washing further.
Related: The Proper Method for Cleaning Each Kind of Veggie, As Recommended by Food Safety Pros
Unrefrigerated Leftover Food
Unrefrigerated leftover food provides an ideal setting for dangerous microbes to thrive, according to Baker. Indeed, “bacteria have the potential to double their population every twenty minutes under suitable circumstances,” she notes. For instance, “a solitary bacterial cell can proliferate into 64 cells within two hours when kept at room temperature,” she explains. Furthermore, this number skyrockets to approximately 4,096 after four hours. This poses particular risks for individuals whose immune systems are weakened since consuming merely a single bacterium could lead to foodborne illness.
Ways to Sidestep Problems with Excess Cuisine
To ensure the safety of your leftovers, store them in the refrigerator or freezer within two hours after you finish cooking. Use airtight containers, resealable bags, or cover with protective layers such as aluminum foil or plastic wrap. As Chef advises, “This stops contaminants from getting in and keeps leaks away from other items.” Consume these stored meals within three to four days for best quality.
Read the initial article on Martha Stewart
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