Foods that can increase the risk of infection and food poisoning are those eaten raw, underdone or poorly washed, as they may contain microorganisms or toxins that cause irritation and inflammation of the intestine and lead to the appearance of some symptoms, such as vomiting, diarrhea and pain. abdominal. In addition, it is important to remember that children and pregnant […]
Foods that can increase the risk of infection and food poisoning are those eaten raw, underdone or poorly washed, as they may contain microorganisms or toxins that cause irritation and inflammation of the intestine and lead to the appearance of some symptoms, such as vomiting, diarrhea and pain. abdominal.
In addition, it is important to remember that children and pregnant women are more likely to have intestinal infections and to have more severe symptoms, as they have a weaker immune system and therefore should not eat this type of food.
Here are the 10 foods that most cause infection and food poisoning:
Raw or rare eggs
Raw or undercooked eggs can contain the bacterium Salmonella sp., Which causes severe symptoms of intestinal infection such as fever, stomach pain, severe diarrhea, vomiting blood in the stool and headache. Know other symptoms of Salmonella sp.
To prevent infection by this bacterium, one should always consume well-cooked eggs and avoid the use of creams and sauces with raw eggs, especially children, as they are more sensitive to severe diarrhea and vomiting.
Raw salads have a higher risk of being contaminated if vegetables are not well washed and sanitized. Consuming raw fruits and vegetables, especially outside the home, can be a risk especially for children and pregnant women, who are more likely to be affected by foodborne illnesses, such as toxoplasmosis and cysticercosis.
To avoid this problem, you should always wash all vegetables thoroughly, soaking them for 30 minutes in water with chlorine in the proportion of 1 liter of water for every 1 tablespoon of bleach. After removing the food from the bleach, wash it with running water to remove excess chlorine.
Canned foods may be contaminated with the bacterium Clostridium botulinum, which is usually present in foods such as heart of palm, sausage and pickled pickles. This bacterium causes botulism due to the production of toxins, which is a serious disease that causes gastrointestinal symptoms and interferes with muscle contraction, which can be life-threatening.
To prevent this disease, one should avoid consuming canned foods that are stuffed or crushed in cans, or when the liquid in the canning is cloudy and dark.
Raw or undercooked meats can be contaminated with microorganisms, such as the protozoan Toxoplasma gondii, which causes toxoplasmosis, or with tapeworm larvae, which causes teniasis. Thus, one should avoid eating rare meats, especially when one is not sure of the origin and quality of the meat, as only proper cooking can kill all microorganisms present in the food.
Sushi and seafood
The consumption of raw or poorly stored fish and seafood, as can happen with sushi, oysters and old fish, can cause intestinal infections that cause inflammation in the stomach and intestine, causing nausea, vomiting and diarrhea.
To prevent contamination, one should avoid consuming sushi in unfamiliar places and with poor hygiene, oysters sold on the beach without being refrigerated or old fish, with a strong smell and a soft or gelatinous aspect, which indicates that the meat is no longer suitable for consumption.
Non-pasteurized milk, which is milk sold raw, is rich in several bacteria that can cause intestinal infections, causing diseases such as salmonellosis and listeriosis, or symptoms of pain, vomiting and diarrhea caused by faecal coliforms.
Therefore, you should always consume pasteurized milk, which is sold refrigerated in supermarkets, or UHT milk, which is canister milk, as these products undergo a treatment with high temperatures to eliminate contaminating bacteria.
Soft cheeses such as brie, rennet and camembert are rich in water, which facilitates the proliferation of bacteria such as listeria, which can cause headaches, tremors, convulsions and meningitis, which can lead to death in the most severe cases.
To avoid this problem, one should prefer harder cheeses or industrialized cheeses with safety in manufacture, in addition to avoiding the consumption of cheeses outside refrigeration.
Mayonnaise and sauces
Mayonnaise and homemade sauces, made with raw eggs or kept out of the fridge for a long time, are rich in bacteria that can cause intestinal infection, such as faecal coliforms and Salmonella.
Thus, the consumption of mayonnaise and homemade sauces should be avoided, especially in restaurants and snack bars that keep these sauces out of the refrigerator, which increases the proliferation of microorganisms.
Foods that are reused, made at home or come from restaurants, are major causes of food infections due to their poor storage, which favors the proliferation of bacteria.
To avoid this problem, leftover food should be stored in clean containers with a lid, which should be placed in the refrigerator as soon as they cool. In addition, food can only be reheated once, and should be discarded if it is not consumed after reheating.
Water is still a major cause of transmission of diseases such as hepatitis, leptospirosis, schistosomiasis and amebiasis, which can cause simple symptoms such as vomiting and diarrhea to severe symptoms, such as liver problems.
Thus, one should always use mineral or boiled water to drink and to cook food, to ensure that water will not be a source of disease for the family, and to wash your hands very well as well.