Health living is the most concern that we should give so much attention to, especially for the next coming generations. Having spent more than 20 years litigating food-borne illness cases, Bill Marler has a list of foods that he won’t touch, which he revealed in an article he posted in his Food Poisoning Journal.
The food poisoning expert is currently part of the ongoing litigation against Chipotle Mexican Grill following its E.coli and norovirus outbreaks and has won more than $600 million for clients since 1993.
Now, take a look on the list below:
1. Raw Oyster
You might love them, but they are filter feeders, so anything bad that passes through them stays in them due to the rise in water temperatures. The warmer the water, the more bacteria thrives.
According to WebMD, the Vibrio vulnificus, a bacterium that lives in warm seawater, is frequently found in oysters and other shellfish in warm coastal waters during the summer months. People who have weak immune systems, especially those with long-term (chronic) liver disease, are at greater risk for this condition than other people.
2. Precut Fruit
Well, cutting fruit increases its surface area, which means more of it gets handled and comes in contact with bacteria or other contaminates. In an article in GlobalNews, it was said that even just a small amount of damage to salad leaves and fruits, such as getting cut, is enough to stimulate bacteria to grow and multiply, especially when they’re stored in bags, according to new research out of the University of Leicester. The British microbiologists behind the research suggest that juices released from the salad leaves help salmonella, making it even more virulent and likely to cause infection.
3. Raw Sprout
In 20 years, sprouts have caused thirty bacterial outbreaks. That’s a lot for an uncommon food. There have been too many outbreaks to not pay attention to the risk of sprout contamination. “Those are products that I just don’t eat at all,” says Marler.
In an article in Foodsafety.gov, it is said that any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.
Accordingly, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts since 1996. Most of these outbreaks were caused by Salmonella and E. coli.
4. Rare Steak
Meat needs to be heated to above 160 (throughout) to kill bacteria causing E. coli or salmonella, and rare meat often doesn’t cross that mark which makes them dangerous to eat. According to the article in Livestrong.com, ff your steak is undercooked, you are at risk of contracting one of several foodborne illnesses. These conditions may be caused by E. coli, salmonella or other bacteria, and they are often referred to generally as “food poisoning.” Young children, pregnant women and the elderly are particularly at risk for complications.
5. Ground Meat
“The reason ground products are more problematic and need to be cooked more thoroughly is that any bacteria that are on the surface of the meat can be ground inside of it,” said Marler.
According to the Wikipedia, Ground meat has food safety concerns not associated with whole cuts of meat. If undercooked, it can lead to sickness and food poisoning. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat. When meat is ground, bacterial contamination from the surface can be distributed throughout the meat. If ground beef is not well cooked all the way through, there is a significant chance that enough pathogenic bacteria will survive to cause illness. Moreover, the warming will speed the reproduction of bacteria.
6. Raw eggs
While the risk for salmonella poisoning from eggs has decreased in the last 20 years, Marler said he still eats his eggs well-cooked. In 2010, there were roughly 2,000 reported cases of salmonella contamination in eggs.
According to Authority Nutrition, Raw and under-cooked eggs may contain pathogenic bacteria Salmonella, a type of harmful bacteria that can be found on egg shells, and also inside eggs sometimes.
Fortunately, the risk of an egg being contaminated is very low. One study found only 1 of every 30,000 eggs produced in the US is contaminated. However, from the 1970s through the 1990s, contaminated egg shells were the most common source of Salmonella infection.