When people say "dangerous food", the thought of many are the wild mushrooms and puffer fish poisoning, but due to food poisoning every year in the treatment of 76 million Americans, most of them are a problem because eating fruits vegetables, chicken or salad. These are common food on the table, but because of improper treatment it "poison." MSN news sites before the United States contains the text, reported 10 kinds of food the following risk factors exist, I enjoy in the former must be properly addressed.
1. Bean sprouts"If the bean sprouts out of the question, it has to be a big problem, so it should be in the list of dangerous food first." The United States University of Georgia Center for Food Safety Dr. Michael Road, said, "bean sprouts growth environment best suited to harmful breeding ground for bacteria. "cultivating the soil sprouts were immersed in water, and has remained moist - this is exactly the best environment for multiplication of bacteria (Salmonella is most commonly carry the bacteria in sprouts).
The solution: While McDowell said, some researchers have tried to detect soil moisture, to determine whether the contaminated bean sprouts, but this is not a completely reliable method. People to eat bean sprouts after the illness or recurring. Even if you kinds of bean sprouts in their own homes, but also should not sit back and relax - no matter how careful you are, a large area of the plant environment of harmful bacteria to breed the same species in your sprouts appear. Rinse bean sprouts are not to remove harmful bacteria, the only way is to use the fire boils them or speculation.
2. EggsWe can breathe a sigh of relief a little, because only students, or half-baked eggs will make people sick. Around 10,000 per egg will be a carry salmonella. Although this probability looks very low, but who can guarantee that your eggs are safe then? Salmonella in eggs media, so it would be better, such as eggs are well cooked and then eat.
Solution: avoid eating raw eggs or less heat. Salad in half a lifetime there will be some eggs, with particular attention to. Cookies do not eat no cooked before, because in the egg noodles cooked yet. Eggs that are too soft, not even part of solidification hidden danger. For security, have to wait for liquid eggs are cemented solid after consumption, then the cooked eggs on. If you would like to eat half the eggs, then choose after pasteurization (a high-temperature sterilization process)-treated egg bar, which will normally be sterile egg shell or packaging have signs posted.
3. Half-bovine meatFive minutes to eat raw or cooked beef usually have to take some risks, because they may carry salmonella and E. coli. Even if the beef production process there is no trace of vulnerability, or the existence of possible carrier. The best way is to choose insurance as sterile beef products. Strangulation best beef cattle meat block more than insecure, because it processes more and more vulnerable to bacterial contamination.
Solution: the temperature below 140 degrees Celsius so that usually only reach five cooked meat. And let cooked meat, 160 degrees of high temperature required in order to kill bacteria. Cooked the meat inside was brown rather than pink.
4. Packaging good green leafy vegetablesIncluding lettuce and spinach and other green leafy vegetables, has been in recent years, several diseases are ravaging the "culprit." The most recent serious cases are in 2006, the United States market bagged spinach carrying E. coli, resulting in 199 people get sick, 3 people were killed. Salmonella and E. coli such as harmful bacteria, will be contaminated vegetables through various channels, such as the carrier animal faecal pollution of soil and water, or picking and packing process of exposure to germs.
The solution: "packaging of vegetables on the contrary have been more vulnerable to pollution, if you want to reduce risk, then choose a tree full of fresh vegetables, rather than have the kind of packaging." McDowell said. If you buy a cabbage, it would be preferable to the outside leaves off, because there is more easily contaminated. After removing the outer leaves, wash and wash hands again to deal with other parts. However, if such a loose spinach are leafy vegetables, the leaves outside chance of being contaminated are the same. The only way to heat sterilization.
5. SushiThe biggest problem with sushi are parasites - Spirometra, flat insects and roundworms, such as raw fish in it is likely to contain these parasites (often there will be sushi raw fish). Eat in order to be assured that the best go formal Japanese restaurant, where chefs will not only know how to pick the best fish, also know what kind of fish may have parasites, and sushi in the production process of removing them. Although raw fish can not guarantee full security, but when eating mustard dipping sauce or Green may play a role in a number of sterilization.
Solution: fish at least 145 degrees Celsius under high temperature and cook 1 minute, this can kill the parasite. However, it is not the sushi. Health and fish also can be the only guarantee not to carry parasites methods are used to eat sushi made of frozen fish. The United States Food and Drug Administration (FDA) recommend, raw fish at 31 degrees Celsius below zero temperatures, frozen at least 15 hours to kill parasites.
6. Raw chickenRaw chicken is "notorious" in carriers of Salmonella and Campylobacter. The biggest risk factor is not to eat chicken (to do as long as the chicken cooked in the open it will not have the pink part on the line), but to do chicken, other food cross-contamination.
Solution: when handling raw chicken must be particularly careful. Cut off chicken cleaned immediately after the knife, cutting board, cooking benches and your hands to avoid the spread of bacteria in chicken meat to other foods. You will be after the chicken on the grill, used to wash dishes or change a new plate of chicken cooked Sheng.
7. Salad dressingSalad dressing Nothing is dangerous in general, the United States Food and Drug Administration for sale in the market value of salad dressings and acidity Ph has expressly provided for in the salad dressing because it is acidic, so it has a certain degree of bactericidal efficacy. However, given that many people have eaten vegetables salad dressings and sandwich plate after the sick, they still included in the salad dressing there is a risk of food standings. Because even if the salad dressing to sterilization, it kept the case of improper or degenerate. Only because of the unique salad dressing slightly acidic odor and taste, many people are not aware that it has broken.
Solution: Seal and salad dressing on the refrigerator, cold storage, do not eat the shelf life of salad dressing. If you make salad dressing at home, we must ensure that all fresh and raw materials are not contaminated, the production of containers should be clean.
8. CantaloupeMarch 2006, the United States imported cantaloupe from Honduras because of salmonella carried by the recall, in this case so that people begin to pay attention to the existence of such a fruit of security issues. Cantaloupe skin because there are many cracks, easy to wash pollutants and the breeding of bacteria. Once the melon cut, these bacteria will go inside the melon pulp.
Solution: buy fresh cantaloupe complete, in the carefully cleaned before eating melon skin, reduce the melon pulp was the chance of bacterial contamination, but this is not enough. You have to carefully cut cantaloupe stored, at room temperature because a large number of bacteria. So to cut the cantaloupe in the refrigerator.
9. Unpasteurized cheeseUnless you are drinking from the body out of the fresh cow milk, there are most of the milk pasteurization treatment. Most people know that should be drinking milk after a high-temperature sterilization. But you thought about it, maybe you eat the cheese did not undergo such treatment. A lot of soft cheese - including the French brie cheese and white goat cheese, are without a high-temperature sterilization. Although the requirements of the United States domestic production and imports of high-temperature sterilization without the cheese can be preserved for at least 60 days, but they are still the risk of disease. Is therefore recommended that pregnant women, children, the elderly and poor immunity such person not to eat cheese.
The solution: to see the cheese before buying, packaging description, the general exterior will be clearly in the composition of cheese is used in treatment of pasteurized milk or untreated milk. Although the soft cheese taste better, but still edible when Friendly reminder: You are in use health risk.
10. SaladBuffet restaurant or in the West Hall often to see the salad bar, here filled with a variety of fruits and vegetables and the sauce you select, and some salad bar pendulum are doing a good job of chef salad. Perhaps you think this is very convenient, as long as the election will be able to pick the selection of ready to eat salad. Lazy but also has a certain risk, because you do not know whether these ingredients fresh and have not cleaned some of the raw materials required for cooking Fire marquis is in place, the restaurant staff if healthy, have no communicable diseases ... ... salad, unlike other foods are high temperature sterilization, which almost all students, a maximum security risk also.
The solution: you have to identify themselves to the salad bar is to allow food to maintain a proper temperature (too cold in the cold, which should be hot enough Fire marquis). Restaurant hygiene conditions of eligibility, cooks and attendants did not have a cold or have other infectious diseases. Whether or not to place food places have covered, to prevent people from sneezing or coughing when the contamination of food. If you can not determine that the safest way to go home or eat their own doing.
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