According to a study by the U.S., bean sprouts, lettuce, tomatoes, spinach, raw oysters… foods are at risk of infection is much higher than other foods.
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Prof. Dr. Dietz Francisco microbiology from the University of Minnesota (USA ) has listed five kinds of vegetables and fruits susceptible to bacterial attack and precautions treating them to help consumers more secure.
1. Bean Sprouts
How to make traditional bean sprouts undergo several stages including incubation period accounted for most of the time. Wet environment is favorable easy to breed bacteria, especially E. coli and salmonella .
The experts recommend the price should be soaked and washed thoroughly before processing to reduce or eliminate bacteria . For healthy people the small amount of bacteria that can not but affect many with children the elderly over 65 years of age and pregnant women who were with weakened immune systems should not eat sprouts. With the purchase of your new sprouts should be stored in cool refrigerator to limit bacterial growth .
2. Lettuce Leaf
Characteristics of lettuce leaf surface is somewhat more rough surface leaf lettuce capital normal smooth. The surface characteristics of the leaves is made to retain the bacteria in the process of fertilization watering. Despite the growing use of organic fertilizers or chemical pesticides are not properly washed lettuce procession will leave you free to go home sick .
The experts recommend Before you eat, you should split off the outer leaves each leaf carefully washed soaked for a few minutes then continue rinsing for at this time the dirt, bacteria … Leaf removal is easy part.
There are plenty of studies show that tomato salmonella infection easily during planting care development. The reason is because the tomato skins very thin prone to bacterial penetration . In particular, tomatoes are easily damaged, broken and bacteria can easily penetrate through the stain put this decay .
The experts recommend You should wash tomatoes with water then wipe clean cloth If possible, you wipe the tomato skins with potassium permanganate to destroy the virus ( if any). For tomatoes were scratched rotten one corner you absolutely do not buy.
4. Oysters Live
Raw oysters can carry a bacterium called Vibrio vulnificus which was transferred to sea water or other viral pathogens such as Norovirus and hepatitis A. That’s because the aquatic environment exposed to toxic waste and chemicals should be very high risk of infection. The ingestion of contaminated raw oysters vulnerable to vomiting and diarrhea .
Experts suggest Should cooked oysters until their shells open. If the oyster shell does not open after cooking should be discarded.
5. Spinach Leaf
Spinach leaf lettuce have similar folds creating the opportunity for bacteria lurking. Also, like other crops spinach easily contaminated by animal feces. It was for these reasons that spinach is said to have a higher risk of contamination of other foods.
The experts recommend Before cooking wash and soak vegetables in water then rinse and dry flakes and then processed.