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6 Foods a Food Poisoning Expert Says He'd Never Eat

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6 Foods a Food Poisoning Expert Says He'd Never Eat
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There is always a risk when you eat out that something you consume could make you sick – it’s just a fact. We do our best to choose the best place, to prepare our food in the safest possible way and to make sure we avoid getting food poisoning at all costs. 
To help people make better decisions about avoiding foods that make people sick more than others, the Mirror newspaper have asked a food poisoning expert to list some of the foods he would never eat. 
Consulting with Bill Marler – a lawyer who has spent 20 years working with cases that involve food poisoning – they have produced a list of the six foods that carry some of the most risk. 
Marler lists each one with details as to why he decided to include them. We’ve listed each one below, but for a full description as to why he including specific ingredients head over to the Mirror.
Raw Oysters 
"As globally waters heat up, it produces microbial growth, which ends up in the raw oysters consumers are slurping down."
Prepackaged (cut and washed) fruit and vegetables
The reason? The long production line and risk of contamination owing to how much the washed, prepped and packaged items are handled.
Raw sprouts
"There have been too many outbreaks to not pay attention to the risk of sprout contamination."
Undercooked meat
He advises that meat needs to be cooked to 160 degrees throughout in order to kill the bacteria such as Escherichia coli or Salmonella enterica.
Raw eggs
Unpasteurised milk and juices
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