Food poisoning is an issue and contrary to widespread belief, the cat is not always a wicked act from an enemy or friend disguised as one. More often, food poisoning is usually the result of errors in proper food storage, preparation and poor hygiene can lead to food poisoning.
Food poisoning also known as foodborne illness happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins and it can cause a range of symptoms, most commonly stomach cramps, diarrhea, vomiting, nausea and loss of appetite. Pregnant women, young children, the elderly and people with chronic illnesses have a greater risk of becoming ill with food poisoning.
Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked. Such foods that commonly cause food poisoning include meat products, leafy greens and rice.
The following are foods that can easily cause food poisoning:
Raw milk is one of the most dangerous sources of foodborne illness and is illegal in some countries. It’s milk from animals that hasn’t been heated, or pasteurized to kill bacteria. Raw milk can harbor E. coli, listeria, campylobacter, and salmonella. They can cause diarrhea for days, vomiting, and serious illnesses like Guillain-Barré syndrome that can lead to paralysis.
Eggs: Salmonella-tainted eggs are the cause of many food poisoning and deaths. Chickens can pass salmonella to eggs before the shell forms. Bacteria can also infect eggs through poultry poop. Refrigerate eggs at or below 40 F. Some products and recipes call for uncooked eggs, in such cases, use pasteurized eggs
Flour: Raw flour can be contaminated with E. coli during harvesting, grinding, and sifting. Bleaching flour won’t kill E. coli, which can cause bloody diarrhea, vomiting, and even kidney failure and death. Boxed cake mixes and prepared cookie dough also can harbor germs.
Bagged lettuce: Fresh salads are another top source of food poisoning. Salmonella and other bacteria can be traced to dirty irrigation water, soil, or human hands. Germs multiply in the juice from cut leaves and can get trapped inside the bags. They can cling to the leaves even after washing.
Chicken: Like all animals, chickens have bacteria in their gut. Pathogens such as campylobacter and salmonella can get on the birds during processing and packaging, and go all the way to your cutting board and utensils. Don’t wash raw chicken because it can contaminate your kitchen. Cooking to proper temperature kills bacteria.
Oysters: Slurping fresh oysters right out of the shell can be a briny treat. These mollusks draw food from coastal waters through their gills. They trap viruses and bacteria the same way. Eating tainted raw oysters can give you vibriosis, which causes diarrhea, vomiting, fever, and chills in more than 80,000 Americans every year. You also can catch norovirus, sometimes called “stomach flu.” The only safe way to enjoy oysters is to cook them.
Raw milk cheeses: Easting soft cheeses made with raw milk is much riskier than pasteurized cheeses. One can pick up listeria which can spread beyond the gut and cause headaches, loss of balance and convulsions. It also may lead to miscarriage, stillbirth, or premature delivery.
Hot dogs: These ballpark staples are pre-cooked. But they can pick up listeria after they’ve been packaged. To avoid illness, hot dogs should be just that: hot. Always reheat before you eat.
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