Since we eat a variety of foods everyday, being aware of what foods are potentially risky can help, especially those that are not regulated under the FDA food list, which includes produce, seafood, egg, and dairy products, because it helps to know that there are risks on foods and we need to put that under consideration, not necessarily avoiding them, as they are still part of a healthy diet, but knowing what to do when it creates an adverse effect when we eat them.
Proper preparation for leafy vegetables
Leafy greens, such as lettuce, spinach, cabbage, chard, kale, arugula, endive, escarole, to name a few, are essential to a healthy diet and they are the basic ingredients in salads; however, if these leafy vegetables are not properly prepared, such as washing them well with clean and washed hands and using separate cutting board, they can be a source of food contamination which can lead to food poisoning and other forms of stomach illness. Leafy vegetables can be potentially at risk of contamination brought about by manure, dirty water rinses or unwashed hands, even before they are sold in the market.
The right way to cook meat
Meat products, such as chicken, beef, pork, are regulated by the US Department of Agriculture (USDA) because of the foot and mouth disease that they can cause to human health, on top of other illnesses, of which chicken is considered in the top risk of being easily contaminated among meat products with beef coming in second. Before cooking properly the meat, make sure that you clean first the surfaces that meat has come into contact with and follow FDA guidelines on food preparation, because you need to treat meat and poultry as potentially contaminated.
Seafood is well appreciated from their tasty freshness and, therefore, to maintain their freshness, they need to be kept cold from the moment they come out of the water and be stored in the freezer at 40 degrees Fahrenheit, because if they are not properly stored, there is a possibility that the fish can be contaminated by scombrotoxin, which causes flushing, headaches, and cramps, and this on top of other risk such as mercury contamination in tuna fish and if seafood is stored at temperatures above 60 degrees Fahrenheit, it can release a toxin which cannot be destroyed by cooking.
How to handle tomatoes properly
Handle properly tomatoes before eating raw or before cooking should be observed to avoid the multiplication of bacteria, especially since tomatoes are usually eaten raw, which can already pose the risk of causing food-born illness, therefore, the proper procedure is as follows: wash hands for 20 seconds with warm anti-bacterial soap, before and after preparing fresh produce; wash tomatoes under running water before eating or before cooking.
Wash and scrub your potatoes
The cause of potato-related illnesses is through cross-contamination, transfer of germs from one type of food, usually meat, to another, such that if the meat is already contaminated with germs, like Salmonella, E. coli, the potatoes mixed with the meat will likely be also contaminated; therefore, to remedy this risk, freshly scrub your potato and cook them properly.