The microbiologist cites foods that pose a high risk of food poisoning

The microbiologist cites foods that pose a high risk of food poisoning

Food poisoning is responsible for about 600,000 deaths annually

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247 – Although food poisoning seems harmless, it is responsible for about 600,000 deaths annually and affects about 420,000 people after eating contaminated food, according to a report by the World Health Organization. capital Cities.

To learn how to protect yourself, the academic portal The Conversation provided space for microbiologist Primrose Freeston, from the University of Leicester, UK. In her article, the specialist mentioned four foods that she herself avoids eating, as a strategy to avoid food poisoning.

Packaged salads – Friston admitted that he completely avoids eating bagged vegetables, fruits and vegetables, mainly because his area of ​​research is the safety of fresh salads. When analyzing a package of lettuce, the specialist identified the presence of microorganisms causing food poisoning, such as E. coli, salmonella, and listeria. The expert confirmed that most bagged salads are safe as long as they are stored and cooled properly. Friston advises washing it well before eating it, and the same applies to ready-made salads. Furthermore, he highlighted the importance of eating these foods as soon as possible after purchase.

Oysters and oysters – Other items on the list of foods a microbiologist avoids include raw oysters and oysters. According to her, oysters, as filter feeders that remove particles from the water, tend to concentrate microorganisms in their tissues, such as Vibrio. Primrose warned Freestone that it is possible to get food poisoning from eating any form of raw shellfish, which is why she chose not to eat the food.

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BBQ or picnic – “I rarely eat outdoors — at picnics or barbecues — as the risk of food poisoning increases when food is exposed to the environment,” he said. She advised keeping hands clean when handling food to prevent contamination with harmful agents. In cases where it is not possible to wash hands with soap and water, the microbiologist recommended using alcohol gel. Additionally, she warns, exposed food has the potential to attract insects, such as ants, flies and wasps, which can “transfer germs” to the food.

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Buffets – Knowing the ideal conditions for food-associated bacteria to multiply, the specialist is keen on the microbiological safety of hot and cold buffets. He stressed that “in closed environments, food can be exposed to contamination by insects and dust, mainly by people.” For her, food poisoning is an “unavoidable risk” in some scenarios.

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