BRIDGEPORT, W.Va. – Food poisoning is a common concern, and some foods put you at greater risk than others. Let’s dive into which foods to avoid and how to eat safely.
First, certain foods are linked to foodborne illnesses. Undercooked meats, raw eggs, unwashed fruits and veggies, and unpasteurized milk can lead to serious issues. It’s important to handle these foods carefully.
Some groups of people are more vulnerable to food poisoning. This includes older adults, young children, pregnant women, and those with weakened immune systems. If you’re in one of these categories, being extra cautious is a must.
So, how do we make safer choices, especially when it comes to meat? Cooking at the right temperatures is key. Here are some guidelines:
- Poultry: Cook all poultry, including ground chicken and turkey, to an internal temperature of 165°F.
- Beef, Veal, Lamb, and Pork: Whole cuts need to reach 145°F. After cooking, let it rest for three minutes before cutting.
- Ground Meat: This includes beef and pork, which should be cooked to at least 160°F.
- Seafood: Cook fish to 145°F or until it’s opaque and easily flakes with a fork. For shellfish, ensure that the shells open during cooking or the meat turns pearly and opaque.
Recent studies show that nearly 48 million people in the U.S. suffer from foodborne illnesses each year. This staggering number highlights the importance of food safety practices.
Moreover, public sentiment about food safety has shifted recently due to increasing awareness. Social media discussions around safe cooking practices and food recalls have become more prevalent, with many sharing tips and experiences.
By understanding what foods to avoid and how to cook them safely, you can reduce your risk of food poisoning and keep your loved ones healthy.
For more detailed food safety guidelines, check out resources from the CDC here to stay informed.
Check out this related article: Delicious Highlights: March 14, 2025 Food Trends and Insights
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