Top 5 Foods You Should Avoid to Prevent Food Poisoning as E. Coli Cases Surge

UK health officials have raised concerns after a significant rise in E. coli infections, particularly among young children. The latest figures from the UK Health Security Agency (UKHSA) show that cases of Shiga toxin-producing E. coli (STEC) surged by over 25% in 2024. This includes a notable outbreak linked to contaminated salad leaves that affected nearly 200 individuals in England.

Experts emphasize that visits to petting farms and contact with animals are key factors, especially for kids aged one to four, who have the highest infection rates. STEC spreads mainly through animal contact, contaminated food, or person-to-person transmission, leading to symptoms like stomach cramps, dehydration, and diarrhea. While most recover without issues, some cases can become severe.

Since 2022, STEC cases have been on the rise, prompting health officials to recommend simple hygiene practices:

• Wash hands with soap and warm water if you have symptoms.
• Don’t prepare food for others while unwell and for 48 hours after symptoms stop.
• Ensure children wash their hands thoroughly before meals, especially after being outdoors or handling animals.
• Cook meat thoroughly and prevent cross-contamination in the kitchen.

In addition, data from UKHSA highlights a rise in other foodborne bacteria. Salmonella cases reached a decade high, while Campylobacter infections increased by 17% from 2023 to 2024. Improperly handled foods, especially during summer picnics, pose serious risks. Here are some common foods to handle with care:

1. Chicken

About 5% of supermarket chicken contains Salmonella, according to a Food Standards Agency survey. To ensure safety:

• Look for clear juices when cutting into the chicken.
• Ensure there’s no pink meat; it should be fully cooked.
• Check that the meat is steaming hot throughout.

2. Bagged Salad

Bagged salads can harbor harmful bacteria due to their moisture. A study from the University of Leicester revealed that nutrients from damaged leaves create a perfect breeding ground for germs. It’s best to wash and eat salads soon after purchase.

3. Shellfish

Shelled seafood can contain bacteria like Vibrio, which can lead to symptoms such as diharrea and vomiting. An estimated 12,000 to 14,000 people in the UK experience sickness from seafood each year, often from raw oysters. To stay safe, the UKFSA recommends cooking shellfish thoroughly to kill pathogens.

4. Rice

Leftover rice can become unsafe if left at room temperature due to Bacillus cereus bacteria. To keep rice safe:

• Chill cooked rice quickly, ideally within one hour.
• Transfer it out of the cooking pot to cool faster.
• Store it in the fridge for no more than 24 hours.

5. Eggs

Eggs can also carry Salmonella, especially if undercooked. In the UK, eggs with the British Lion mark come from vaccinated hens and are safer to eat soft-cooked. If unsure, cook eggs thoroughly, and always store them in the fridge to maintain freshness.

Food safety is crucial, especially as summer gatherings approach. By following these simple tips, you can enjoy your meals without worry.

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