Everyday foods can cause serious food poisoning.
There are certain types of food that always pose a high risk of food poisoning. Homemakers need to learn about and be cautious when preparing these foods.
Food poisoningThis is a major concern and a matter of particular interest to everyone. But choosing clean food is not easy. The most susceptible to contamination are protein-rich foods such as meat, fish, eggs, and dairy products. Second are fat-rich foods, and third are fruits and vegetables. The environment greatly affects food.
Vegetables and fruits grown in areas polluted by industrial wastewater or using improper fertilizers are easily contaminated with toxic chemicals and parasites. Areas polluted by industrial waste cause food to be contaminated with heavy metals such as mercury, lead, cadmium, and other toxic chemicals.
The U.S. Food and Drug Administration (FDA) has released a list of the foods most likely to cause food poisoning. Let's take a look at it to be more cautious, because these foods are extremely important for our health and we cannot avoid consuming them.
1. Bean sprouts without roots.
During the bean sprout production process, some individuals have used herbicides to grow sprouts without roots. The herbicides containtoxic substances that cause cancerThese are teratogenic and mutagenic substances that, when introduced into the body, cause serious effects.
Potato sprouts contain solanine, a bitter and toxic substance.
2. Potatoes sprout
Potato sprouts contain solanine, a bitter and toxic glyco-alkaloid. Solanine can occur naturally in any part of the plant, including leaves, fruits, and tubers. It is highly toxic, even in very small amounts. It is also found in tomatoes and other plants in the Solanaceae family. Solanine has anesthetic properties and was formerly used to treat epilepsy. Solanine is composed of the alkaloid solanidine and a branched-chain carbohydrate (glyco-).
3. Green tomatoes
Green tomatoes contain the toxin solanine. Therefore, when eating green tomatoes, the mouth feels bitter and astringent; after eating, symptoms of poisoning such as dizziness, nausea, and vomiting may appear. Scientists also warn that eating raw green tomatoes is even more dangerous.
4. Moldy tea
Tea is an extremely valuable beverage for human health. However, note that if you find mold on tea, it means it has been contaminated with penicillin and aspergillus. Drinking moldy tea can cause mild symptoms such as dizziness and diarrhea.
5. Fresh coffee beans
Fresh coffee beans can cause hemolytic syndrome, allergies, fatigue, anemia, and other symptoms.
6. Seaweed changes color
The color of seaweed is due to the release of cyclic peptides, specifically fucose, a toxic substance. If, after soaking in cold water, the seaweed turns a dark bluish-purple color, it means the seaweed was contaminated before drying and packaging. This type of seaweed is very harmful to the body.
7. Rotten cabbage
Rotten cabbage contains nitrite, a substance that plays a role in the formation of methemoglobin in human blood, causing the blood to lose its oxygen-carrying function, leading to oxygen poisoning, dizziness, palpitations, vomiting, cyanosis of the lips, etc. In severe cases, it can cause unconsciousness, seizures, difficulty breathing, and if not treated promptly, it can be life-threatening.
Eating rotten cabbage can cause oxygen poisoning.
8. Dried ginger
Fresh gingerGinger is a food that shouldn't be stored for too long because after a few days it will become soft, shriveled, and gradually spoil at the small branches and cuts. If, out of frugality, you try to cut off the spoiled part and continue using the intact part of the ginger root, you should know that, according to some studies, due to the bruising and spoilage process, a harmful substance called shikimol has formed inside the ginger root. This substance is present throughout the ginger root, not just in the bruised parts, so it cannot be completely removed by cutting. This is a highly toxic substance that can cause changes in the liver cells of a healthy person, even if only a small amount is absorbed.
9. Potatoes with black spots on the skin.
Potatoes are rich in fiber, protein, vitamins A, C, B6, E, iron, calcium, etc., making them the most nutritious of all vegetables. However, caution is needed when buying and eating them to avoid health problems. If you see black spots on the potato skin, it indicates fungal infection, and consuming them can easily lead to food poisoning.
10. Deteriorated white wood ear mushrooms
White wood ear mushrooms (also known as silver ear mushrooms or snow fungus) that have deteriorated show signs such as yellowing, dullness, and loss of elasticity, indicating contamination with Flavobacterium. Consuming them may lead to symptoms of food poisoning such as dizziness, abdominal pain, and diarrhea.
11. Uncooked mung beans
Mung beans contain saponins and lectins. Saponins, a potent irritant to the human digestive tract, can cause hemorrhagic inflammation and dissolve red blood cells. Mung beans also contain hemagglutinin, which causes red blood cell aggregation and can lead to poisoning after consumption. Therefore, eating uncooked mung beans can easily cause poisoning.
12. The pickled cucumbers are not properly fermented.
Pickled vegetables in general (including pickled eggplant) are foods processed by mixing salt with various stems, leaves, flowers, fruits, and roots to undergo sour fermentation under the action of certain microorganisms. Eating pickled vegetables offers many positive effects on the body and daily meals.
Despite its benefits, pickled vegetables can sometimes be harmful if not used correctly. During the first few days of pickling, microorganisms convert nitrates in the ingredients into nitrites, causing the nitrite content to increase and the pH to decrease (meaning the acidity increases). Pickles eaten at this stage have a spicy, pungent, and slightly bitter taste because they haven't reached the desired level. These pickles contain high levels of nitrates, which are very harmful to the body.
13. Leafy greens
This includes lettuce, cabbage, spinach, etc. These vegetables cause food poisoning due to bacterial and chemical contamination during cultivation and care. To avoid food poisoning when eating leafy greens, we need to wash them thoroughly before cooking and prevent cross-contamination by washing our hands before cooking.
What few homemakers know is that vegetables are very susceptible to cross-contamination if they are chopped on the same cutting board that was previously used for meat and not thoroughly washed. Therefore, it's best to prepare several different cutting boards for different types of food.
14. Eggs
Recently, the US recalled over 500 million eggs due to bacterial contamination. Eggs are highly susceptible to a bacterium called Salmonella, which can penetrate deep inside the egg. Therefore, cooking eggs thoroughly is essential, and the habit of eating raw eggs should be abandoned.
Tuna are highly susceptible to scombrotoxin poisoning.
15. Tuna
This type of fish is highly susceptible to scombrotoxin poisoning. This toxin causes symptoms of poisoning such as fever, headache, and muscle spasms. If stored at inappropriate temperatures, tuna will release the toxin, and the dangerous thing is that this toxin is not destroyed by cooking.
16. Oysters
Oysters are highly susceptible to Norovirus and Vibrio vulnificus bacteria, which can cause vomiting and diarrhea. Therefore, raw oysters should be avoided, even when eaten with mustard.
17. Cheese
It's also easy to get infected with bacteria like Salmonella and Listeria. Listeria, in particular, is a deadly bacterium that can cause miscarriage. Therefore, doctors often advise pregnant women to avoid soft cheeses.
18. Ice Cream
Ice cream is often contaminated with Salmonella and Staphylococcus bacteria. Homemakers who like to make ice cream at home, if they use raw eggs, are also very susceptible to Salmonella infection.
19. Strawberries
They are highly susceptible to infection by a bacterium called Cyclospora, which causes deadly diarrhea, dehydration, and muscle spasms. In 1997, thousands of children in
According to GDVN - NT
