Beware of Poisoning, These 6 Types of Food Need to Be Careful When Consumed

JAKARTA - Bacteria that cause food poisoning and other more dangerous things, can be hidden in almost all the food we consume. As a result, we are at risk of experiencing serious digestive disorders to severe illness.

Then what foods are actually avoided by food safety experts when they are about to eat? Here are 6 foods that are avoided and need to be careful when consuming them, as reported by The Healthy.

1. Raw Tiram

Raw oysters are known to be delicious, even often referred to as a food that increases passion. However, food safety expert Jeff Nelken chooses not to touch them.

According to him, at certain times of the year, oysters can be more easily contaminated and become at risk of being consumed. Oysters that are cooked to a temperature of around 63°C (145°F) are much safer because the heat can kill harmful bacteria. Another alternative is to ensure that oysters come from waters that are actually monitored for safety.

2. Raw Milk or Cheese Products

Unpasteurized dairy products are now back in fashion, although in many places their sale is restricted by rules. The problem is, products like this can contain Listeria, E. coli, or Salmonella. Food safety expert Barry Parsons says he avoids them because there is no heating process that kills bacteria.

"There are indeed manufacturers who take great care of hygiene, but without knowing the history and operational standards for sure, the risk still exists," said Parsons.

3. Salad Bar

Salad bars look fresh and healthy, but can harbor hidden dangers. Food ingredients are left open, often for long periods of time and possibly at an unideal temperature. This makes it easy to contaminate.

According to Parsons, salad bars can still be considered safe if there are officers who actively maintain cleanliness, regularly replace food, and ensure the right storage temperature. So, not only the food needs to be considered, but also the way it is managed.

4. Ready to Eat Cut Fruit

The mixed cut fruit sold in supermarkets is practical and appetizing. However, the process of cutting that is not hygienic can be a source of contamination.

Equipment, washing places, and the cleanliness of the officers' hands are very influential. For example, the outer skin of the melon which has a rough texture can store bacteria from the ground. When cut, the bacteria can move to the inside of the fruit to be eaten.

5. Meat or Egg Half-ripe

Chicken and pork meat are very risky if they are not cooked to perfection. Chicken is often contaminated with Salmonella, while pork meat can contain parasites that cause trichinosis.

Undercooked meat and raw eggs are also dangerous, especially for young children, the elderly, pregnant women, or people with weak immune systems such as diabetics or cancer patients. Healthy people may not get sick right away, but vulnerable groups can experience serious symptoms.

6. Sushi

Sushi is generally safe, but it depends heavily on the quality and handling of the fish. Fish that is not stored properly can be contaminated with bacteria or cause scombroid poisoning, which is a reaction due to high levels of histamine in fish that is starting to decompose.

Parsons admitted that he still ate sushi, but if he was sure the fish was "sushi-grade" quality and had been frozen according to standards to kill parasites. Even so, he emphasized that in food safety, there was never a 100 percent guarantee of safety.

Illustration of sushi (Photo: Freepik/lifeforstock)