A Food Poisoning Expert Reveals the 6 Foods to Avoid
Bill Mailer specializes in litigating food poisoning cases and he has learned a lot from the hundreds of cases he has tried.
6 Foods to avoid to prevent food poisoning are:
- Raw oysters: Oysters are filter feeders, so anything bad that passes through them stays in them. The warmer the water, the more bacteria thrives. So until global warming is reversed, expect raw oysters to be off limits
- Precut fruit: Cutting fruit increases its surface area, which means more of it gets handled and comes in contact with bacteria or other contaminants. Buy your fruit whole. Then cut and eat in a few days to minimize the likelihood of listeria.
- Raw sprouts: In 20 years, sprouts have caused 30 bacterial outbreaks.
- Rare steak: Meat needs to be heated to above 160 degrees throughout to kill bacteria causing E.coli or salmonella. Rare meat often doesn’t cross that temperature.
- Raw eggs: The chance of getting food poisoning from runny eggs is low, but it’s not worth the risk. As recently as 2010, 2000 cases of salmonella were reported from egg consumption.
- Unpasteurized milk and juices: There is no benefit enough to take away the risk of drinking products that can be made safe by pasteurization.
Food poisoning can be caused by bacteria, viruses, or parasites.
Certain foods are more likely to harbor harmful agents.
Your chances of getting food poisoning are higher in the summer.
When in doubt, throw it out, to prevent food poisoning.
If you are not sure whether a food is safe, do not eat it.
Reheating food that is contaminated will not make it safe.
Do not taste suspicious food. It may smell and look fine, but still may not be safe to eat.