There's nothing worse than suffering from food poisoning after enjoying a hearty and delicious meal. As a preventive action, Bill Marler, a food-safety lawyer who won many cases, has recommended to avoid food items that caused the most cases of food poisoning.
Sure, it's just discomfort for a few days and it can go away without treatment, but that's not always the case. Virus strains get stronger just as quickly as medical experts find a way to fight against them, and not all are lucky to have a strong immune system to fight against the attack of viruses and bacteria from eating contaminated food.
Don't believe it? According to a World Health Organization report, about 351,000 people die from food poisoning all over the globe each year. It's really shocking, but there are ways to cut that statistic by not becoming a part of it. Take a look at some of the food products to avoid so one does not become part of the numbers in WHO's next report.
1. Raw Oysters And Other Raw Shellfish
This isn't even surprising. It is common knowledge that Oysters and Shellfish basically soak up in whatever dangerous substance end up at the bottom of the sea. If it's eaten raw, a person would ingest all those dangerous toxins and other bacteria.
Oysters may be an aphrodisiac, but no one's going to be excited when they're doubled over, spilling their guts in the toilet.
2. Rare Meat
There is no way Marler will eat raw meat.
"If it's not cooked thoroughly to 160 degrees Fahrenheit throughout, it can cause poisoning by E. coli and salmonella and other bacterial illnesses," he said. However, he will opt for medium-well if the restaurant is really good or if it refuses to make the meat well-done.
3. Unpasteurized Milk And Juices
Let's not insult Louis Pasteur's efforts in destroying bacteria in milk back in 1864. There is also a reason why pasteurization was adopted by companies as a method to ensure its products are safe and going unpasteurized just raises the risk for contracting E.Coli.
4. Pre-Cut Fruits And Vegetables
Sure, it's convenient, but how convenient is it when one doesn't know what the produce has been exposed to? Marler said that the more a food product is processed, the more it's tainted so it's just not worth the risk.
5. Raw Sprouts
"There have been too many outbreaks to not pay attention to the risk of sprout contamination," he said. That's why he stays away from sprouts when it's not cooked and he advises we all do the same.
6. Raw Or Undercooked Eggs
The salmonella outbreak in the '80s and '90s really made its mark on Marler, that's why. Even if the risk of contracting salmonella is lower now, he still wouldn't eat a raw or undercooked egg.
Some of the items listed above may seem a little excessive, but hey, better safe than sorry.
Photo: Kurt Bauschardt | Flickr