Afraid of Food Poisoning? Avoid These Ingredients

bacteria food poisoning Food poisoning is becoming a serious issue across the country.

As countless consumers wait to learn more about the outbreaks associated with Chipotle restaurants and other food retailers across the country, reports coming from the Centers for Disease Control and Prevention indicate that at least 48 million American people get sickened due to food poisoning every year. CDC also reports that at least 128,000 are hospitalized as a result, and 3,000 die, also yearly.

If you’re serious about your safety and the safety of your loved ones, it’s important to make sure you know exactly what risks you’re being exposed to. Also, learning to identify risks may also help to keep you safe.

Food safety experts have reported that one of the most important things consumers must remember is that unpasteurized, or raw milk and packaged juices may carry a vast variety of organisms that could expose you and loved ones to food poisoning risks.

When it comes to raw milk and packaged juices, food safety experts urge consumers to avoid them “like the plague.” The reason why is simple, raw milk is often contaminated with bacteria and parasites. And while raw milk is not popular across the country, there have been 148 food poisoning outbreaks tied to raw milk and and its byproducts between 1998 and 2011.

Unpasteurized packaged juices are also responsible for several outbreaks, like the 1996 E. coli outbreak tied to Odwalla apple juice.

Another ingredient many experts urge consumers to avoid is raw sprouts.

According to experts, uncooked and lightly cooked sprouts are often linked to over bacterial outbreaks. In the past, at least 30 bacterial outbreaks were associated with sprouts in the mid-1990s. Most of the cases involved Salmonella or E. coli. Products often tied to contamination incidents include alfalfa sprouts, mung bean, clover, and radish sprouts.

Experts also urge all the meat lovers out there to beware. Meat that isn’t well-done can also put you in the hospital.

When meat is not cooked thoroughly to 160°F, E. coli and Salmonella present in the meat might not be eliminated, increasing the risk of bacterial illnesses. To many experts, the only way of making sure the meat you’re eating is safe is by asking the restaurant whether the cook pierces the steak with needles before cooking to break down the muscle fibers and make it more tender. If the cook does that, order it well-done, simply because bacteria on the surface may make its way to the insides of the meat. If the steak is not handled that way and the meat is cooked as is, experts say that it’s OK to tell your server that you would like your steak cooked medium-well.

If you would like to know more tips on how to avoid food poisoning incidents, follow this link to read more.

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