6 foods that an expert would never eat
According to a World Health Organization (WHO) report, around 351,000 people worldwide die of food poisoning every year. To make sure things do not get that far, Bill Marler has revealed six foods in the "Poison Food Journal," which he would never personally eat. And who should also better avoid her in favor of your health.
1. Pre-cut fruits and vegetables
Packed carrots, salad boxes or fruit in a cup: Pre-cut foods are extremely convenient and convenient. Nonetheless, it is better to cut your carrots yourself, as you can never be sure of which contaminants the product was previously exposed to. In general, the more a product is processed, the more bacteria are attached to it. According to experts, the risk of E. coli poisoning increases.
2. Unpasteurized milk and packaged juices
Unpasteurized milk can be contaminated with bacteria, viruses and parasites. As the expert explains, between 1998 and 2011, a total of 148 foodborne illnesses in the United States were due to raw milk or raw milk products. Since the sales of unpasteurized milk and juices are not particularly high, this number should not be neglected. The process of pasteurization is used by many companies worldwide to make their products safer.
3. Uncooked sprouts
Uncooked or slightly cooked sprouts have often been the cause of bacterial diseases and salmonella. In order not to be exposed to this risk, Marler recommends that you refrain entirely from this food. If it has to be, then the food should be cooked or fried.
4. Meat which is still "half raw"
Bill Marler basically does not recommend eating raw or semi-raw meat and states, "If not prepared above 160 degrees Fahrenheit (70 degrees Celsius), it can cause E. coli, salmonella and other bacterial diseases." Should he go to a really good restaurant, but then he would decide for a steak that was "medium" fried? and not too many knives before. Because they are in turn transmitters of bacteria.
5. Oysters and other shellfish
The consumption of raw shellfish? especially oysters? has caused numerous foodborne illnesses in recent decades. The reason is obvious: Shellfish filter dangerous substances that are found at the bottom of the sea. And they turn into your organism when you eat the food raw. Even though oysters are considered an aphrodisiac, Marler concludes, "It's just not worth the risk."
6. Raw or short boiled eggs
For one or another, the salmonella epidemics of the 1980s and early 1990s may still be present. These were triggered at that time by raw eggs, which were contaminated with germs. Although the numbers of salmonella intoxications have declined significantly, the expert advises against eating raw or short-cooked eggs.
