How to Reduce Your Risk of Foodborne Illnesses

How to Reduce Your Risk of Foodborne Illnesses

What we eat seems to become more and more dangerous, be it E.coli in sprouts, listeria in cantaloupes, or salmonella in peanut butter or ground turkey.

However, you should be aware that your food’s safety is up to you to clear your kitchen of damaging bacteria.

These harmful creatures can most be lurking in one of these 10 foods on our list.

How to Reduce Your Risk of Foodborne Illnesses© newhealthadvisor
Check out the 10 dirtiest foods you are eating and how
to reduce your risk of illnesses

1- Chicken

Chicken© Pinterest

According to a test by Consumer Reports, the number of infected birds has increased by more than 30% in 2010, compared to 2007. In additions to allergy med residues, caffeine, and antidepressant that were found in a 2012 feather testing.

When you are at the supermarket you should purchase organic birds because the conditions in which they were raised are less crowded, and thus it’s difficult to pass along bacteria. Even better, you can look for a local farmer.

At home, you have to cook chicken breasts, as well as other cuts, until the internal temperature is 180°F. As for the whole bird, you can test the temperature in the thigh’s thickest area.

2- Ground Beef

Ground Beef

Hamburger meat has been tested by the USDA inspectors who examined hundreds of sources nationwide, to find out that 12% included listeria monocyte genes, 30% included Staphylococcus, and 53% had Clostridium perfringens.

When you are at the supermarket, you should opt for grass-fed beef. Cows weren’t made to consume grain, soy, and corn. They raise both the acidity and bacteria levels in their stomachs.

When cooking at home, try to always add fresh oregano to you meatloaf and burgers (at least 1 tablespoon per pound of meat). Oregano has been proven to be one of the best spices are getting rid of bacteria. Also, remember to flatten your patties so the interior can reach the necessary safe temperature.

3- Ground Turkey

Ground Turkey© huffpost

Ground turkey is more likely to contain Clostridium, campylobacter, listeria, or a mixture of the three, according to a USDA survey.

When you’re at the supermarket, you need to look for organic turkey, as it’s raised without the use of antibiotics. In fact, these drugs might have promoted the increase of resistant bacteria.

Once at home, wash any surface that has come in contact with raw ground turkey after preparation, and serve it cooked on a clean plate. Also, remember to use a paper towel rather than a sponge to clean up any spillage.

4- Raw Oysters

Raw Oysters© SafeBee

Oysters can include Vibrio vulnificus, campylobacter, and the norovirus. According to researchers, 9% of the ‘certified-safe’ beds of oysters were found infected with salmonella bacteria.

You should better buy from the same beds that a chef sets their own reputation on.

At home, you simply have to eat only well-cooked oysters. However, don’t avoid this great food, as it boosts your libido and offers plenty of health benefits.

5- Eggs

Eggs© Rosemary Farm

An estimated 660,000 individuals get sick from food poisoning associated with eggs, every year, while the number of deaths is 300.

When at the supermarket, you should look for the word ‘pastured’ in egg cartons or just forget about the supermarket and buy eggs from a backyard chicken owner or at the farmer’s market.

Once at home, keep eggs in their package and store in the fridge. Don’t forget to wash your hands after you crack one open.

6- Cantaloupe

Cantaloupe© specialtyproduce

According to the FDA, 3.5% of melons contain Salmonella and Shigella. In 2011, cantaloupe was contaminated with Listeria, which is more linked to dairy products and meat.

Avoid buying the cut up slices of the fruit at the supermarket because employees may not be properly washing their hands, also, a fruit with a bruising or dents on may give a way for pathogens to enter.

When you bring cantaloupe home, scrub it using dishwashing liquid for up to 30 seconds under running water because it’s a fruit with a netted exterior and that grows in the ground, making it easy for salmonella to lurk on.

7- Peaches

Peaches© Wikipedia

Peach is filled with pesticides during the weeks before harvest to give it a skin without blemish. According to the USDA, one peach can be covered with up to 9 various pesticides.

At the supermarket, purchase only organic peaches, even though the organic product can contain minuscule pesticide residues. Or you can them at the farmer’s market.

At home, you have to wash your peaches using a sponge or a scrub brush.

8- Prepackaged Lettuce

Prepackaged Lettuce© Cool Mom Eats

The lettuce on your burger can cause you more harm than the beef. According to a test from Consumers Union on two hundred salad greens packages, 40% were proven positive for fecal coliform bacteria. Moreover, according to the Center for Science in the Public Interest, 28% of food poisoning was caused by salad while lettuce accounted for 11%.

You should absolutely avoid buying prepackaged salad mix from the supermarket and don’t trust the triple washed claims.

Salad greens must be washed one leaf at a time under running water before consumption

9- Cold Cuts

Cold Cuts© Mental Floss

The first problem with cold cuts is that they’re eaten cold!

In fact, Listeria flourishes at low temperature. Moreover, they are considered by researchers to be at high risk of causing listeriosis.

Avoid buying the deli slicer, as it’s the worst source of Listeria-infected cold cuts, and also never buy more deli meat than you can use because the germs can multiply rapidly.

Before making your homemade sandwich, spread on the mustard. Researchers have proven that 90% of salmonella, E.colI, and Listeria, were killed after 2 hours of exposure to a mustard combination.

10- Sprouts

Sprouts© Two Peas & Their Pod

All types of sprouted seeds include significant amounts of phytonutrients, and broccoli has specifically been proven to help avoid stomach cancer. Unluckily, the humidity and warmth needed to grow sprouts are also a paradise to E.coli, Salmonella, and Listeria bacteria.

Simply avoid purchasing sprouts at the supermarket but if you really have to, choose the crisp-looking ones with the buds attached and stay away from slimy-looking, musty-smelling, and dark sprouts.

As soon as you get home, refrigerate your sprouts. Make sure to cook them before eating, or you may consider growing your own.


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