As the saying goes, disease enters through the mouth. Men's Health magazine recently identified eight food categories prone to bacterial contamination and offered practical disinfection tips. Below are the eight foods most susceptible to carrying bacteria. Peaches and 7 Other Foods High in Bacteria Peaches: USDA investigations reveal that to achieve smooth, clean surfaces, farmers spray peaches with pesticides weeks before harvest.By the time they reach market, peaches can carry up to nine types of pesticides on their surface, and their fuzzy skin easily traps bacteria.
Expert advice: Wash off the protective wax coating with a sponge or brush before eating, or peel the fruit.
Never buy pre-cut cantaloupe
Cantaloupe: The U.S. Food and Drug Administration detected Salmonella in 3.5% of cantaloupe rind cracks, which can cause diarrhea.
Expert advice: Never purchase pre-cut cantaloupe. Rinse the whole fruit under running tap water for 15–30 seconds and scrub it with a brush before eating.
Soak raw chicken in water before cooking
Chicken: A national survey by the U.S. Consumers Union found that 42% of raw chicken carries Campylobacter bacteria and 12% carries Salmonella, both of which can cause gastroenteritis.
Expert advice: Soak raw chicken in water for a period before cooking. Ensure it is thoroughly cooked. Clean cutting boards and knives with disinfectant before and after use.
Do not consume cracked eggs.
Eggs: Salmonella can spread between eggs. Eating undercooked eggs may cause food poisoning.
Expert advice: Do not consume cracked eggs; store eggs in their carton on the bottom shelf of the refrigerator; wash hands after handling eggs.
Unsanitary green onions may cause hepatitis A
Green onions: The U.S. Food and Drug Administration found that unsanitary green onions may cause hepatitis A.
Expert advice: Room temperature promotes Salmonella growth in scallions. Thoroughly wash them after purchase, peel off the outer layer, and store in the refrigerator.
Thick fillings may prevent pies from reaching sterilizing temperatures
Ground beef: USDA investigations indicate that 30% of ground beef contains Staphylococcus aureus and 12% contains Listeria monocytogenes, which can cause food poisoning or blood infections.
Expert advice: When making meat patties, avoid thick fillings to ensure internal temperatures reach sterilization levels.
Raw oysters should be avoided.
Raw oysters: Contain norovirus, Campylobacter jejuni, and Vibrio vulnificus, which can easily cause diarrhea.
Expert advice: Avoid raw consumption whenever possible. If eating raw, dip in garlic juice, ginger juice, vinegar, or lemon juice, and add wine for sterilization.
Discard cooked meats and sausages after one week if not consumed.
Cooked foods: The U.S. CDC found refrigerated cooked meats pose the highest risk of Listeria infection, as the bacteria thrive in cold environments.
Expert advice: Minimize consumption of prepared foods. Discard cooked meats and sausages if not consumed within one week.
This concludes our overview of eight foods prone to bacterial contamination. We hope this information proves helpful. Wishing you good health and smooth sailing this winter.