Beware of Risky Foods!
We're all familiar with headlines popping up about "contaminated food". With food now a global enterprise (even though we're trying to eat locally!), there are many ways for our food to pick up dangerous bacteria - from the fields to our refrigerator. Plus, once it's in our homes and restaurants, there's plenty of opportunity for bacteria to flourish. So, how can we protect ourselves from foodborne illness and what are some of the top culprits to watch out for? That's the topic of my Today Show segment (watch below).
A new report from the Center for Science in the Public Interest (CSPI) took a look at this. They evaluated the incidence of foodborne illness, based on CDC (Center for Disease Control) reports, and came up with a list of the top 10. The good news is that the FDA is working on new legislation to better monitor food-borne pathogens in the food supply - a very challenging task in our global food availability.
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Here are the foods that the CSPI found to pose the greatest risk:
1. Leafy greens
2. Eggs
3. Tuna
4. Oysters
5. Potatoes
6. Cheese
7. Ice Cream
8. Tomatoes
9. Sprouts
10. Berries
These are healthy foods, for sure, but avoid food-borne illness by following these basic rules:
- Wash your produce thoroughly, or peel fruits and vegetables.
- Wash your hands with soap and water before and after handling food.
- Avoid cross-contamination of raw and cooked foods from shared knives, cutting boards, or your kitchen counter
- Keep cold foods cold (under 40 degrees) and hot foods hot (higher than 140 degrees) since bacteria flourish between 40 and 140 degrees.
Most of us fight off harmful bacteria from foods without an extreme reaction, but highest risk are for the very young (infants and toddlers), the very old, and those with an immune system that is compromised from medication or illness.
Related Links: Delicious and Dangerous: 10 Riskiest Foods
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