Top 10 products that are dangerous to health
Food poisoning - it's terrible, and even potentially life-threatening. But to determine how safe the food we eat - it is difficult, in part because it is a relatively rare problem. But knowing which foods are potentially hazardous to your health, you will be able to protect themselves in the future.
, the Center for Science in the Public Interest released a list of 10 products, which often have been associated with outbreaks of various diseases in 1990. (It also includes seafood, eggs and dairy products, but no meat.) We can understand the risks and dangers, but to avoid these types of food is very difficult. "They are everywhere and are even part of a healthy diet," - said Sarah Klein, CSPI employee.
Yes, it's your favorite greens - lettuce, endive, spinach, kale, arugula and chard. These plants have caused 363 outbreaks involving 13,568 cases since 1990. (Remember, spinach bags in 2006?)
Green plants can be contaminated with manure, rinsed in dirty water or touched with unwashed hands before you bought them. To prevent disease, it is necessary to thoroughly wash the greens and try to prevent cross-contamination (improper handling of meat in the kitchen can cause the spread of bacteria to other foods, including herbs), wash your hands and use separate cutting boards.
This well-liked breakfast diseases caused 352 people since 1990, mostly because of the salmonella bacteria. Bacteria can be concealed inside the egg, so proper cooking is the key in this situation (as the heat treatment kills germs). Avoid eating any foods containing raw eggs. "Our foods are not safe," - says Dr. Craig Hedberg, University of Minnesota School of Public Health in Minneapolis. "For every three-four thousand, one serving is poisoning," - he says.
Nevertheless, the "raw foods, such as eggs may be contaminated and need to be handled properly."
This kind of fish can be contaminated skombrotoksinom that causes hot flashes, headaches and cramps. It persists even at temperatures above 60 degrees. Fresh fish can release toxins that are not destroyed by cooking.
Since 1990, the tuna with skombotoksinom caused 268 cases of poisoning.
Before turning into an expensive delicacy, oysters are hidden on the ocean floor. Best of all they are able to filter the water. If the contaminated water are filtered, then themselves are the same. (Or they may be contaminated during processing.)
If oysters served raw or undercooked, they can contain various pathogens - mostly norovirus and bacteria known as of Vibrio vulnificus - which can cause nausea, vomiting and diarrhea.
Freshly washed potatoes, if properly prepared, is unlikely to cause poisoning. But you need to watch out for potato salad. Cross-contamination - the transfer of germs from one type of food, usually meat, another -can be a source of problems.
Potatoes are associated with disease outbreaks that pathogens are bacteria of the genus Listeria, Shigella, E. coli and Salmonella.
Although restaurants are the main source of food poisoning related to food, most of the people who were poisoned cheese, used this product in the home. The cheese may be contaminated with bacteria such as salmonella or of Listeria, which in turn can lead to miscarriages in women.
That's why doctors warn pregnant women, so that they did not eat soft cheeses such as feta, Brie, Camembert, blue-veined, and Mexican cheese.
Everybody loves ice cream, but since 1990, according to the CSPI, it was the cause of 75 cases of poisoning caused by bacteria such as Salmonella and Staphylococcus.
The largest outbreak occurred in 1994, when the party pasteurized premium ice cream has been delivered in a truck contaminated with salmonella, and then it is re-used without ice cream pasteurization.
"People make ice cream at home using raw eggs", - explains Hedberg.
Although tomatoes were found "not guilty" in a flash of poisoning in 2008, when thousands of people became ill (culprits were peppers), this summer 31sluchay poisoning due tomatoes still took place.
"Salad or tomatoes may be contaminated, especially when they were only brought into the house, but it all depends on you, you must not allow bacteria to grow and multiply", - says Hedberg.
To do this: Wash hands for 20 seconds with warm water and soap before and after cooking fresh foods; Wash fruits and vegetables under running water just before eating, cutting or cooking.
While sprouts almost a visual aid for the child of a healthy diet, they can also be contaminated with bacteria. The seeds are used for planting may be contaminated in the field. A warm water and growth conditions that promote germination, may also stimulate the growth of bacteria.
FDA and CDC recommend for older people, young children and people with weakened immune systems not to eat raw sprouts.
Another common source of food poisoning include berries, including strawberries, raspberries, blackberries. In 1997, there was a flash, then thousands of sick children through school lunches, in which the frozen strawberries were contaminated with hepatitis A. (probably from farm workers in Baja California, Mexico).
In other cases of poisoning have been associated with raspberries, imported from Chile and Guatemala - they were caused by Cyclospora, which causes severe diarrhea, dehydration, and seizures.