- Posted September 28, 2013 by
Foods that Can Make You Sick
Food poisoning is a horrible, even potentially life-threatening experience. But it’s hard to determine if food is safe to eat, partly because problems are relatively rare. But knowing which foods are potentially risky can help. Be aware of the risk, but don’t avoid these types of food. They are everywhere and are part of a healthy diet. You can check out some easy healthy recipes at Gourmandia.
Yes, they’re your favorite go-to salad greens—lettuce, escarole, endive, spinach, cabbage, kale, arugula, and chard.Greens can be contaminated by manure, dirty water rinses, or unwashed hands before you even purchase them.
This breakfast favorite has been linked to 352 outbreaks since 1990, most often due to Salmonella bacteria.The bacteria can lurk inside the egg, so proper cooking is key (which kills the germs). Avoid eating any products containing raw eggs, including cookie dough.
This type of fish can be contaminated by scombrotoxin, which causes flushing, headaches, and cramps.If it is stored above 60 degrees after being caught, fresh fish can release the toxin, which cannot be destroyed by cooking. Tuna has been linked to 268 scombroid poisoning outbreaks since 1990.
Before being transformed into a pricey delicacy, oysters lurk on the ocean floor doing what they do best—filter feeding. And if the water they are filtering is contaminated, so are the oysters.
If served raw or undercooked, oysters can contain germs—mostly a gut-churner called norovirus and a bacterium known as Vibrio vulnificus—that can cause nausea, vomiting, and diarrhea.
A freshly scrubbed spud that’s properly cooked is unlikely to cause illness. But watch out for potato salad. Cross contamination, the transfer of germs from one type of food, usually meat, to another can be the source of the problem. Potato-related outbreaks of illness have been traced to germs like Listeria (which can live on deli counters ), Shigella, E. coli, and Salmonella.
Source: Yahoo Health Articles