Beware of Most Dangerous Foods
Though your kitchen may be oh-so-fresh and clean from floor to ceiling, there could be some hidden dangers lurking in your food.
That’s right, you may be bringing back more than just canvas bags full of produce, you may be stocking your fridge with germs and bacteria just waiting to make you sick. But rest assured, with a little know-how and practice, you can rid your fridge of these pesky invaders.
To help, the Center for Science in the Public Interest has put out a list of the top 10 riskiest foods regulated by the Food and Drug Administration, all of which account for almost half of all foodborne illness. Here’s what to watch out for and what you can do at home to safeguard your family and your dinner table.
Leafy Greens
The Problem: Leafy greens have been tied to more than 360 outbreaks and more than 13,500 reported cases of illness, including norovirus, E. coli, and salmonella.
What You Can Do: Don’t be fooled by claims of “triple washed” packaged green mixes at the store. Though those are your best bet, you should still wash and dry your greens one at a time, when you get home. And remember to use a separate colander, cutting board, and hand towel for veggies and meats.
Eggs
The Problem: There have been more than 350 outbreaks and 11,000 illnesses linked to eggs, the majority being salmonella.
What You Can Do: Start with good eggs. At the store, buy eggs that are pasteurized and have a lengthy expiration date (it’s printed on the carton). Make sure there are no broken eggs or cracks. At home, store eggs in their carton in the coolest part of your fridge.
Tuna
The Problem: Tuna is linked to more than 260 outbreaks involving 2,300 reported cases of illness, mostly due to scombrotoxin, which can cause severe stomach issues.
What You Can Do: Fish starts to decay immediately after it’s caught and if it’s stored at a temperature above 60 degrees, it can release harmful toxins. Buy fresh fish from a reputable monger; pick up fish as early as possible to ensure it’s fresh, making sure it’s clean and does not smell fishy (a sure sign it’s gone bad). Once bought, fish should be stored immediately and always, including in between preparation and the stove, and cooked the same day.
The Full Sotry at TheLatinKitchen.com
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