Food poisoning often feels like it happens to “other people”—until it doesn’t. Harmful bacteria, viruses, and parasites can enter food at any stage, from storage to cooking. While anyone can be affected, pregnant women, young children, older adults, and those with weakened immune systems are especially vulnerable. And it’s not just street food; everyday ingredients in your kitchen can carry risks too.
High-Risk Foods and How to Handle Them
1. Unwashed Produce
Leafy greens and fresh vegetables may carry E. coli, salmonella, or listeria from soil, water, or handling.
- Rinse thoroughly under running water.
- Avoid packaged salads with wilted leaves.
2. Raw Sprouts
Alfalfa, bean, and clover sprouts can harbor bacteria inside the seed.
- High-risk groups should avoid raw sprouts.
- Cooking reduces danger.
3. Raw or Undercooked Eggs
Eggs can contain salmonella inside or on the shell.
- Discard cracked or dirty eggs.
- Use pasteurized eggs for recipes like mayonnaise.
4. Raw Fish & Shellfish
- Improperly stored fish → scombroid poisoning.
- Reef fish → ciguatoxin.
- Shellfish → algae toxins.
- Always buy from trusted sources and keep chilled.
5. Raw or Undercooked Poultry
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