Foods Associated With Food Poisoning

Food poisoning is potentially dangerous and can cause illnesses and even death. The Centers for Disease Control and Prevention states that symptoms can begin within hours or even days of exposure. The symptoms vary based on the type of food contamination. Always consult your doctor with any concerns. Although many foods have the potential to make you ill, certain foods are more commonly associated with food poisoning. Learn how to safely prepare and eat foods associated with foodborne illnesses.

Meats and Poultry

Raw, undercooked or contaminated beef, pork, turkey and chicken are potential sources of food poisoning. Campylobacter jejuni, E. coli 0157:H7, L. monocytogenes and salmonella are bacteria that may cause you to become sick after eating contaminated meat or poultry, states the National Digestive Diseases Information Clearinghouse. Ground beef is susceptible to contamination due to the mixing of beef from several sources. Use a meat thermometer to test the doneness of beef and poultry. NDDIC advises cooking beef roasts, steaks, and chopped beef or lamb to an internal temperature of 145 degrees; pork, ground beef and veal should be 165 degrees; and poultry, 180 degrees. Avoid cross-contamination by keeping cutting boards and utensils separate from other foods.

Eggs

According to CDC, salmonella is the most common bacteria to contaminate eggs. Possibly present on both the shell and on the egg itself, salmonella can make you ill if you touch the contaminated shell or inside and then contaminate utensils, refrigerator door handles or raw foods from not washing your hands. Store eggs in the refrigerator at less than 45 degrees, throw away eggs that are cracked or appear dirty, and sanitize surfaces contaminated with raw eggs. Cook eggs completely before eating. Avoid Hollandaise sauces, Caesar dressings and mousses, as they often contain raw eggs.

Sprouts

The FoodSafety.gov website, developed by the U.S. Department of Health and Human Services, reports that sprouts have been responsible for 30 or more outbreaks of food poisoning since 1996. Sprouts have the potential to harbor salmonella, Listeria and E. coli bacteria. Sprouts are usually consumed without cooking, as the crunch and delicate flavor are compatible with salads and sandwiches. The seed is normally the source of the bacterial contamination and to date, as of 2010, there is no way to kill the bacteria on the seed coat. Avoid raw sprouts entirely if you fall into one of the high-risk groups, such as being elderly or pregnant or having a compromised immune system. Do not serve raw sprouts to children, notes FoodSafety.gov.

Fruits and Vegetables

Even if you thoroughly wash fruits and vegetables, bacteria can still be lurking within the leaves and other surfaces, advises EurekAlert. Fruits and vegetables can be contaminated by improper handling, being watered with contaminated water and after being fertilized with contaminated manure. Lettuces, spinach and other leafy vegetables are particularly susceptible to foodborne illnesses. Purchase your fruits and vegetables from a known local grower, if possible. Wash and dry before eating and discard any overripe or limp produce.