Oysters, steak tartare and sushi are just a few
foods that often get a bad wrap for the parasites
and pathogens that may lurk within them. But some
of the most serious threats come from meals that
people think are innocuous. From sandwiches to salads,
find out what health threats can be found in your
food and what easy steps you can take to minimize
your risk.
Alfalfa Sprouts
Few foods conjure up wholesome notions more than
alfalfa sprouts, especially when they’re piled
high on a whole-wheat sandwich or topping a salad.
But watch out, says Richard Linton, the director
of Center
for Food Safety Engineering Center at Purdue
University. When sprouts are grown in unhygienic
conditions the seeds can be contaminated with salmonella
and E.
coli. Salmonella causes 1.4 million cases of
food poisoning every year, and can be deadly to
babies, the elderly and those with compromised immune
systems. E.coli is also a bacterium and can produce
a toxin that causes 73,000 cases of illness, some
resulting in death. The bacteria are found in a
range of foods, including undercooked meat, but
is also showing up more and more in vegetables.
The FDA recommends
cooking sprouts before eating them, but for may
people it is the crunch that makes this vegetable
so appealing. A safe solution for sprout-lovers
is to grow your own, but make sure to disinfect
the seeds first.
Ceviche
The dangers of raw fish are well known; they can
contain a range of pathogens and parasites, including
the genus Diphyllobothrium latum (commonly known
as broad tapeworm) and Vibrio vulnificus, a bacterium
in the same family as cholera.
Fish is marinated in lime juice to make ceviche,
and many describe this South American dish as fish
being “cooked” by the citric acid. It’s
true that the lime juice tenderizes and changes
the texture of the fish, but it does not kill pathogens.
Fresh water fish, including salmon, which spend
part of their life in fresh water, can carry this
tapeworm. Freezing or cooking will kill the worms,
and a process called candling is also used to remove
parasites. The good news is that tapeworms from
raw fish are relatively rare, Linton says, compared
to other pathogens such as Norwalk virus.
Salad Bars
Although you might know the name Norwalk
virus, you are probably more familiar with it
than you think. It is the most common cause of food
illness in the U.S., accounting for about one-third
of the 76 million cases every year. Where can you
find this stomach flu culprit? Well, nearly anywhere,
says Linton. It is most infamous for causing havoc
when it sweeps through cruise ships, but you don’t
have to hit the high seas to be at risk. It can
spread from person to person, and can be found in
the water. Food usually becomes contaminated after
intensive handling, such as food being prepped for
salads or sandwiches. Contaminated water can also
pass the virus along to foods that have been washed
with the water. The good news is that most people
recover quickly, and the virus doesn’t live
for very long -- so any prepackaged foods in a refrigerator
case are safe.
Deli Meats
Forget about nitrites, the real health risk with
deli meats is the bacteria Listeria monocytogenes.
The bacteria can be found in a range of processed
foods and it is one of the few microorganisms
that can grow readily in the refrigerator. Although
it is rare, with about 2,500 cases a year in the
U.S., it is deadly, Linton says. It has about a
20 percent death rate. Most victims are people with
compromised immune systems and pregnant women. Cooking
kills the pathogen, but deli meats and hot dogs
can be recontaminated between cooking and packaging.
Linton recommends either buying deli meats pre-packaged
because the risk of contamination at a food plant
is low, or making sure the meat is sliced right
in front of you, which also lessens the chance of
contamination.
Raw Chicken
Uncooked chicken has many risks, including salmonella,
which are well known. But be careful where you toss
those chicken breasts when preparing dinner, because
it’s not just salmonella that you may be transferring
onto your cutting board. Campylobacter causes sicknesses
that is not deadly, but is not pretty either. Illness
usually lasts one week, and is often accompanied
by vomiting and bloody diarrhea.
Occasionally it can spread to the bloodstream and
cause life-threatening infection. Usually people
get it not from pink chicken, but rather the bacteria
spreading onto surfaces that are then used to prepare
vegetables or other foods. So even if you’re
cooking chicken thoroughly, be sure to clean surfaces
and hands carefully when handling poultry. --
*Consultation
with a health care professional should occur before applying
adjustments or treatments to the body, consuming medications
or nutritional supplements and before dieting, fasting
or exercising. None of these activities are herein presented
as substitutes for competent medical treatment.