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According to the Centers for Disease Control (CDC), about one in six Americans contracts a food-borne illness annually. Causes of these can be bacteria, viruses, chemicals and parasites. Careful food preparation and food choices can help consumers reduce their risk of contracting a food-borne illness. Here are the top 5 foods that cause illnesses and what you can do to avoid becoming sick from them.
- Produce, especially leafy greens, account for about half of all food-borne illnesses. When buying produce, it is recommended to purchase from a reputable source, keep it refrigerated and rinse it with cold water before eating it.
- Dairy products that are unpasteurized are more likely to contain E. coli, listeria and salmonella than those that have undergone pasteurization. Listeria is one of the most dangerous food-borne illness so it is best to stick with pasteurized dairy products.
- The CDC reports that contaminated poultry causes about 19 percent of deaths from food-borne illnesses, more than any other food product. Cooking poultry thoroughly to 165 degrees kills micro-organisms. Also, making sure that there is no cross contamination when preparing poultry will help assure food safety. Thoroughly clean chopping surfaces and knives between preparing meat and vegetables.
- Eggs can be contaminated with salmonella. Eating raw eggs is not recommended. Other ways to avoid salmonella is to keep eggs refrigerated and only cook eggs that have intact shells.
- Fish and shellfish account for about 6 percent of deaths from food-borne illness. Grouper, tuna, salmon, shrimp and lobster are especially likely to convey illnesses to diners. In some cases, the fish comes from contaminated water while in other cases naturally occurring toxins in the fish cause illness. When purchasing fish, look for fresh fish that’s clear-eyed and not too fishy-smelling. Cook fish until the internal temperature is 145 degrees.
Source: www.msn.com
