10 foods at greatest risk of food poisoning
Children and the elderly are at greatest vulnerability due to the immune system in children not being well developed and in the elderly being debilitated.
1. Unpasteurised beverages
Milk or juice that does not undergo the pasteurization process may contain contamination and if ingested may cause intoxication. Especially pregnant women should avoid unpasteurized milk and juices.
There is a risk of contracting salmonella bacteria when eating raw or unprocessed eggs. Homemade mayonnaise is usually made with raw eggs, so you should know the origin of the eggs well, or avoid this type of food.
Such as salami, sausages, sausages, etc. They may be contaminated with the listeria bacteria in the manufacturing or preservation process. In addition, the nitrites and nitrates present in sausages are considered highly carcinogenic. Eliminate them as you do not need them in your diet.
Canned or vacuum packed products can be contaminated if they are processed in unhealthy environments favoring the development of the bacterium Clostridium botulinum and the production of its toxin, which intoxication can be deadly. Avoid cans with stale caps (contamination signal) or mash (exposure to can components).
5. Basting meat
Like eggs, the misfolded meat can transmit salmonella and even toxoplasmosis (pregnant women should avoid). Raw smoked meats are also at risk, such as bacon or parma ham. Raw fish (sushi, sashimi, etc.) can also be a source of intoxication.
6. Unhygienic fruits, vegetables and legumes
You should emerge fruits, vegetables and legumes in a solution of water with sodium hypochlorite or with the mixture of one tablespoon of bleach for each liter of water for 20 minutes before using. Otherwise there is a risk of intoxication by both micro-organisms and pesticides.
The toxic pump is usually due to: homemade mayonnaise (made with raw eggs), packaged in sterile tubes and exposed to room temperature. At the cafeteria or hot dog cart, be aware of the potential for contamination and prefer industrialized sachets that have not been exposed to the sun.
Leftovers from that Christmas dinner or Mother’s Day lunch can be reused, but they can not be exposed for more than two hours. If they remain at room temperature for this time they should be discarded because there is a risk of contamination by bacteria Staphylococcus aureus and Bacillus cereus that cause severe nausea, vomiting and diarrhea. Take them to the refrigerator before that time and find out for at least two hours. Then plug them in.
9. Birthday Cake
As in the case of leftovers, the cakes usually spend a lot of time decorating the birthday table, which according to Dr. Bacteria , leads to the proliferation of bacteria and toxins.
10. Fish and seafood
They are the champions in food poisoning, for several reasons, among them there is the possibility of contaminated water, exposure to the environment, incorrect handling, etc. Oysters and crustaceans should be kept refrigerated and eaten well cooked, avoiding viruses such as hepatitis and bacteria that cause intoxication.