The Importance of Knowing What Foods Can Make One Sick
Except to those that are in the FDA list such as produce, seafood, egg, and dairy products, it helps to know that there are risks on foods and that being aware of this helps us to take these foods under consideration, not necessarily avoiding them, as they are still part of a healthy diet, but knowing what to do when it creates an adverse effect when we eat them.
Leafy greens, such as lettuce, spinach, cabbage, chard, kale, arugula, endive, escarole, to name a few, are essential to a healthy diet and they are the basic ingredients in salads; however, if these leafy vegetables are not properly prepared, such as washing them well with clean and washed hands and using separate cutting board, they can be a source of food contamination which can lead to food poisoning and other forms of stomach illness. Before leafy vegetables are sold in the market, they can be susceptible to contamination from presence of manure, dirty water rinses or unwashed hands.
Cook your meat well
Meat products, such as chicken, beef, pork, are regulated by the US Department of Agriculture (USDA) because of the foot and mouth disease that they can cause to human health, on top of other illnesses, of which chicken is considered in the top risk of being easily contaminated among meat products with beef coming in second. Bearing in mind that you need to treat uncooked meat and poultry as potentially contaminated, before cooking properly the meat, make sure that you clean first the surfaces that meat has come into contact with and follow FDA guidelines on food preparation.
Proper cold storage for seafood
Freshness of any seafood is important to ensure their delicate tastiness, therefore, to maintain their freshness, they need to be kept cold from the moment they come out of the water and be stored in the freezer at 40 degrees Fahrenheit, because if they are not properly stored, there is a possibility that the fish can be contaminated by scombrotoxin, which causes flushing, headaches, and cramps, and this on top of other risk such as mercury contamination in tuna fish; further, if seafood is stored at temperatures above 60 degrees Fahrenheit, it can release a toxin which cannot be destroyed by cooking.
Handle properly tomatoes before eating raw or before cooking should be observed to avoid the multiplication of bacteria, especially since tomatoes are usually eaten raw, which can already pose the risk of causing food-born illness, therefore, the proper procedure is as follows: wash hands for 20 seconds with warm anti-bacterial soap, before and after preparing fresh produce; wash tomatoes under running water before eating or before cooking.
The cause of potato-related illnesses is through cross-contamination, transfer of germs from one type of food, usually meat, to another, such that if the meat is already contaminated with germs, like Salmonella, E. coli, the potatoes mixed with the meat will likely be also contaminated; therefore, to remedy this risk, freshly scrub your potato and cook them properly.