Eliminate the Risk of Food Contamination
To know how one can eliminate the risk of food contamination, food regulatory authorities in the U.S. suggest taking an online food handlers course. Besides giving enough idea about the preventive methods, the professionals offering training can also tell you how to reduce the risk of food contamination when consuming the foods bearing the greatest risk of food contamination. Today we can give you some idea about the four most risky foods that easily get contaminated through environmental hazards, pollutants or bacteria development. Here are the foods that should be handled and consumed with utmost care –
Green leaves – Leafy greens like spinach, lettuce are dangerous. As the leafy greens are grown on a large field, despite taking proper care, sometimes it becomes impossible to stop contamination. They get contaminated through animal manure, pesticides, and even polluted water.
Eggs –Eggs are a versatile, convenient and nutritious protein and are part of countless meals all around the world. However, they’re thought high-risk when it comes to food poisoning, especially, when raw or undercooked.
Salmonella in eggs is responsible for many of the foodborne illness. Bacteria can contaminate either the yolk, the white or the eggshell. Often a contaminated egg will not look, smell or taste any different, making it almost impossible to detect.
Food contaminating virus salmonella. If the egg shell is cracked, the virus can enter and thrive. And when you eat that, you get infected. Unfortunately, an egg still can get contaminated when it’s inside the hen. It can happen if the hen is already infected.
Tuna – Another dangerous food is tuna. A poisonous substance or toxin called as scombrotoxin found in deep water can intoxicate a tuna fish. And when you eat that, you observe serious food contamination symptoms.
Potatoes – If you think potatoes are one of the safest foods to eat, you’re wrong. When you keep mashed potatoes or baked potatoes unattended in warm temperature for long, salmonella or E. Coli can infect that.
Cheese – Cheese can wreak havoc if it’s produced from unpasteurized milk. Also, if you store shredded cheese at room temperature for longer, usually more than two hours, bacteria can infect the cheese.
Let’s be straight, you can’t escape the risk of food contamination until unless you get familiar with the issue. Don’t forget to get your TABC online certification if you’re an aspiring professional.