How to Reduce Your Risk of Foodborne Illnesses

Last Updated on January 7, 2021

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

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1- Chicken

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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

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