Bearing in mind this fact, as well as the recent scandal with infected Dutch eggs, experts from Australia, quoted by Daily Express, recall the most dangerous foods stalking the refrigerator.
Causes of food poisoning can be different – chemicals, toxins, bacteria. And while most food poisoning is completely accidental, people are more at risk after consuming certain products.
Experts from the Australian Institute of Food Safety recall who they are:
Chicken.
Raw and unprepared chicken may be infected with Campylobacter and Salmonella bacteria. Cooking destroys them, so we have to make sure that the culinary process is brought to the end.
In addition, we must avoid contacting raw chicken with other surfaces so that we do not infect them, experts say. The egg may also be infected with salmonella bacteria.
To prevent contamination, the bird product must also be carefully prepared. It is advisable to refrain from foods that contain unprepared or raw eggs such as mayonnaise or salad dressing.
Green leafy vegetables
As the raw green leafy vegetables are often consumed, they pose a risk of infection with Escherichia coli .
Their thorough washing reduces the risk of contact with harmful bacteria, as well as the risk of chemical pesticides falling into the body.
Raw milk
Unpasteurized milk has a higher risk of infection with bacteria such as Escherichia coli, Salmonella and Listeria compared to milk that is heated to the extent that they die. Grain Discovered in cheese is the golden Staphylococcus bacteria.
It is heat-resistant, so the best way to avoid it is to store the product at temperatures below 5 degrees Celsius.
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