Meat and poultry
This seems like a broad category, we know. But almost 30% of deaths from foodborne illnesses originate in meat and poultry, according to the US Centers for Disease Control and Prevention (CDC). And overall, pathogens in food are a bigger killer than allergens or toxic chemicals – the CDC estimates that about one in every six Americans gets sick from food each year, and around 3000 of those people die. So make sure your meat and poultry are cooked to appropriate temperatures (45° Celsius for cuts of beef and pork, and 70° Celsius for mincemeat and poultry).
Raw dairy products
“Pasteurising milk reduces or removes potential hazards,” says associate professor at the Department of Food Science, Amanda Kinchla,. Although raw dairy has an enthusiastic following among people who say it tastes better than pasteurised milk (which has been heated to kill pathogens) and can cure eczema, the CDC points out that almost 2000 illnesses and 144 hospitalisations were attributed to outbreaks of germs from raw dairy products between 1993 and 2012 in the US. Raw milk, soft cheese, ice cream and yoghurt are all risky.
Whether you are allergic, vegan or you just want to avoid dairy, don’t be fooled by some of these foods that contain dairy.
Paul Dawson, a food science professor, says he doesn’t eat raw sprouts if he doesn’t know where they’ve come from. Although raw sprouts look like a health food, they’re grown in warm, humid conditions that can also be ideal for the proliferation of pathogenic bacteria, says Foodsafety.gov. Kids, elderly people and pregnant women are most susceptible to illness from contaminated sprouts.