The Importance of Knowing What Foods Can Make One Sick

Except to those that are in the FDA list such as produce, seafood, egg, and dairy products, it helps to know that there are risks on foods and that being aware of this helps us to take these foods under consideration, not necessarily avoiding them, as they are still part of a healthy diet, but knowing what to do when it creates an adverse effect when we eat them.

Preparing vegetables

A healthy diet must contain leafy greens and these foods are usually the basic ingredients in salads, like lettuce, spinach, cabbage, chard, kale, arugula, endive, escarole, to name a few; however, if these leafy vegetables are not properly prepared, such as washing them well with clean and washed hands and using separate cutting board, they can be a source of food contamination which can lead to food poisoning and other forms of stomach illness. Before leafy vegetables are sold in the market, they can be susceptible to contamination from presence of manure, dirty water rinses or unwashed hands.

The right way to cook meat

Because of the foot and mouth disease that meat products can cause to human health, on top of other illnesses, the US Department of Agriculture (USDA) strictly regulates the preparation of meat products, such as chicken, beef, pork, and chicken is considered in the top risk of being easily contaminated among meat products with beef coming in second. Before cooking properly the meat, make sure that you clean first the surfaces that meat has come into contact with and follow FDA guidelines on food preparation, because you need to treat meat and poultry as potentially contaminated.

Observe proper cold storage of seafood

Because seafood freshness is vital to ensure their delicate tastiness, they need to be kept cold from the moment they come out of the water and be stored in the freezer at 40 degrees Fahrenheit to maintain their freshness, however, if they are not properly stored, there is a possibility that the fish can be contaminated by scombrotoxin, which causes flushing, headaches, and cramps, and this on top of other risk such as mercury contamination in tuna fish and seafood that is stored at temperatures above 60 degrees Fahrenheit can release a toxin which cannot be destroyed by cooking.

Treating tomatoes properly

Tomatoes are usually eaten raw, which can already pose the risk of causing food-born illness, therefore, handling properly tomatoes before eating raw or before cooking should be observed to avoid the multiplication of bacteria, such that the proper procedure is as follows: wash hands for 20 seconds with warm anti-bacterial soap, before and after preparing fresh produce; wash tomatoes under running water before eating or before cooking.

Clean well your potatoes

Meat that is already contaminated with germs, like Salmonella, E. coli, when mixed with potatoes will likely contaminate the potatoes, and this is referred to as cross-contamination, therefore, to remedy this risk, freshly scrub your potato and cook them properly.