When people say "hazardous food", the mind is more poisonous wild mushrooms and puffer fish, but food poisoning each year for treatment of 76 million Americans, most of them are eating the fruit in question vegetables, chicken or salad. These are common food on the table, but the improper handling and makes the "poison." MSN news site before the U.S. papers, reported that 10 kinds of food the following risk factors exist, before enjoying the big mouth must be properly addressed.
notebook data recovery bill consolidation loan mortgage second new jersey home equity loan rates
1. Sprouts
"If the bean sprouts out of the question, it must be a big problem, so it should be at risk of food the first list." University of Georgia Director, Center for Food Safety Dr. Michael Road, said, "bean sprouts are the most suitable environment for the growth of harmful bacterium. "cultivating the soil sprouts were immersed in water, and kept moist - this is precisely the best environment for bacteria (Salmonella is most commonly carry the bacteria in bean sprouts.)
The solution:While Doyle said some researchers have tried to detect moisture in the soil to determine whether the contaminated bean sprouts, but this is not a completely reliable method. People eat bean sprouts or circumstances after the sick often. Even if you kind of bean sprouts at home, can not sit back and relax - no matter how careful you are, a large area under cultivation of the breeding of harmful bacteria, too, will appear on your produce bean sprouts. Rinse bean sprouts and remove harmful bacteria can not be the only way is to use heat and simmer or fry them.
2. Eggs
We can slightly relieved, because only students, or half-baked eggs will make people sick. About one in 10,000 eggs will be a carry Salmonella. Although this probability looks very low, but who can guarantee your home eggs are safe? Spread among Salmonella in eggs, so it is best cooked eggs or so and then eat.
The solution:Avoid eating raw eggs or less heat. There will be some half of the egg salad, with particular attention. Did not eat baked cookies before, because the surface where the eggs are not ripe yet. Eggs that are too soft, not even part of solidification hidden dangers. For safety, all eggs cemented to wait before eating solids, then eggs ripe. If you like to eat half the egg, then choose after pasteurization (a heat sterilization process) treated egg bar, which is usually sterile eggs or package in case there are signs posted.
3. Half ground beef
Eating raw or medium rare beef usually have to take a little risk, because they may carry salmonella and E. coli. Even if the production of beef, not the least bit loophole still exists the possibility of carrier. The safest way is to select beef products after sterilization. Twisted good piece of beef cattle meat is more than unsafe, because it's processing more and more vulnerable to bacterial contamination.
The solution:Temperatures below 140 degrees Celsius is usually only allow meat to medium rare. Need to let the meat cooked at high temperature of 160 degrees Celsius, so as to kill the bacteria. Brown the meat was cooked, not pink inside.
4. Packaged green leafy vegetables
Including leafy green vegetables, including lettuce and spinach, several diseases have been rampant in recent years the "culprit." Recent serious cases in 2006, the U.S. market to carry bags of spinach E. coli, resulting in 199 people get sick and 3 died. Salmonella and E. coli such as harmful bacteria, will be contaminated vegetables through various channels, such as animal manure contaminated the soil and water pollution, or picking and packing process of exposure to bacteria.
Solution: "Packaging vegetables hand, had more susceptible to pollution, if you want to reduce risk, then select the whole grain of the fresh vegetables, rather than have the kind of packaging." Doyle said. If you buy a cabbage, outer leaves will be stripped of the best, because there is more likely to be contaminated. After removing the outer leaves, wash your hands again to deal with other parts. But if such a loose leaf vegetables, spinach, the leaves inside and outside chance of contamination is the same. The only solution is to heat sterilization.
5. Sushi
The biggest problem is the sushi parasites - tapeworms, flatworms and roundworms, such as raw fish, is likely to contain these parasites (often have raw fish in sushi.) To eat at ease, better go to informal Japanese restaurant where the chef knows not only how to choose the best fish, also know what kind of fish may have parasites, and in the process of making sushi to remove them. Although we can not guarantee hundred percent safety of raw fish, but when eating green mustard dipping sauce or juice may play a role in some of sterilization.
The solution:Fish at least 145 degrees Celsius for 1 minute under high temperature cooking, this would kill the parasites. However, it is not sushi. The only raw fish can carry parasites and ensure that no way is to eat sushi made with frozen fish. U.S. Food and Drug Administration (FDA) recommendation, raw fish at minus 31 degrees Celsius, the freezing of at least 15 hours to kill the parasites.
6. Raw chicken
Raw chicken is the "notorious" carriers of Salmonella and Campylobacter. The biggest risk factor is not to eat chicken (as long as the chicken cooked, cut it in the pink part of the time there will not be on the line), but in doing the chicken, other food cross-contamination.
The solution:When handling raw chicken to be especially careful. Immediately after cutting through the chicken, wash knives, cutting board, stove and your hand, to avoid spread of bacteria in chicken meat to other food. You put the chicken on the grill, the dishes must wash used, or try a new dish Sheng baked chicken.
7. Salad dressing
In general there is no risk of salad dressing, the U.S. Food and Drug Administration for sale in the market value and acidity of salad dressing Ph express provision, and the salad dressing is acidic, so it has some fungicidal effect. However, given that many people eat a salad dressing and sandwich platters of vegetables after the illness, so the salad dressing, or the risk of food included in the list. Because even if the salad dressing to sterilization, it is the case of improper storage or will degenerate. Only because of the unique smell of salad dressing and sour taste, many people are not aware it had broken.
The solution:Sealed and refrigerated salad dressing in the refrigerator, do not eat the shelf life of salad dressing. Salad dressing at home if they do, we must ensure that all ingredients are fresh and not contaminated, but also making utensils clean.
8. Cantaloupe
March 2006, U.S. imports of cantaloupes from Honduras were recalled because of salmonella carried, so that people begin to pay attention in this case the fruit of the safety problem. Cantaloupe skin because there are many cracks, easily stained with pollutants and bacteria. Once the melon cut, these bacteria will go inside rang.
The solution:Buy fresh complete melon, wash carefully before eating melons, reduce chances of bacterial contamination flesh, but not enough. You must carefully stored cut cantaloupe at room temperature because a large number of bacteria. So to cut the cantaloupe in the refrigerator.
9. Unpasteurized cheese
Unless you drink is just the body out of the fresh cow milk, the market most of the milk after pasteurization treatment. Most people know that, should drink milk sterilized at high temperatures. But you thought, maybe you do not eat cheese after such treatment. Many soft cheeses - including Brie cheese and goat cheese, all without the high-temperature sterilization. Although the United States requires domestic production and imports of high-temperature sterilization of cheese without saving at least 60 days, but they still exists the risk of disease. Therefore, recommended for pregnant women, children, the elderly and immunocompromised people not to eat such cheese.
The solution:Cheese packaging before buying to see the instructions on the table will indicate the general composition of cheese in the use of the processing pasteurized milk, or raw milk. Although the soft cheese taste better, but you have to eat when reminder: You are to take health risks.
10. Salad
Restaurant or cafeteria in the West often to see the salad bar, where filled with a variety of fruits, vegetables and sauces for you to select, while others are chef salad bar placed well in the salad. Maybe you think this is very convenient, as long as the selected option will be able to choose to eat ready-made salad. But lazy is a certain risk, because you do not knowFoodstuffIs fresh, there is no clean, some of the raw materials need to be cooked Huohou is in place, the restaurant staff is healthy, there is no salad ... ... unlike other infectious diseases is high temperature sterilization of food, which almost all students, and security risks is also up.
The solution:You want to be sure whether to go to the salad bar food to maintain a proper temperature (too cold in the cold, the heat should be enough to heat.) Restaurant sanitation eligibility, cooks and waiters have a cold or other infectious diseases. Is there place where food is covered, to prevent people from contaminating food while sneezing or coughing. If you can not identify one by one, and that the safest way to go home and eat their own doing.
没有评论:
发表评论